Hard Skills
IntermediateChemical AnalysisPerforming qualitative and quantitative tests to determine the chemical composition and properties of food ingredients and finished products.
AdvancedHACCP ImplementationApplying the Hazard Analysis and Critical Control Points system to identify and control biological, chemical, and physical hazards in food production.
IntermediateSensory EvaluationThe scientific discipline used to evoke, measure, analyze, and interpret reactions to food products through the senses of sight, smell, taste, touch, and hearing.
IntermediateGood Manufacturing Practices (GMP)Systems for ensuring that products are consistently produced and controlled according to quality standards.
AdvancedMicrobiological TestingThe use of biological, biochemical, molecular, or chemical methods for the detection, identification, or enumeration of microorganisms in food.
IntermediateLaboratory Equipment CalibrationThe process of verifying that instruments like pH meters, refractometers, and titrators provide measurements within established limits of accuracy.