Hard Skills
IntermediateSensory AnalysisThe scientific discipline used to evoke, measure, analyze, and interpret reactions to characteristics of food and beverages as perceived by the senses of sight, smell, taste, touch, and hearing.
AdvancedFood Safety and HACCP ComplianceKnowledge and application of Hazard Analysis and Critical Control Points and other regulatory safety standards to prevent biological, chemical, or physical contamination.
IntermediateLaboratory Testing ProceduresThe ability to perform chemical, physical, and microbiological tests on food samples using specialized laboratory equipment.
BasicDetailed DocumentationPrecise recording of test findings, batch numbers, and environmental conditions in compliance with industry standards.