Hard Skills
IntermediateLaboratory TestingConducting chemical and physical tests on sugar samples to determine purity, moisture content, and composition.
IntermediateRefractometry and PolarimetryUtilizing specialized instruments to measure the refractive index and optical rotation of sugar solutions to determine Brix and Pol values.
AdvancedHACCP ComplianceApplying Hazard Analysis and Critical Control Points principles to identify and manage food safety risks during the testing process.
IntermediateSensory EvaluationUsing sight, smell, and taste to assess the aesthetic and organoleptic properties of sugar products.
BeginnerEquipment CalibrationPerforming routine checks and adjustments on laboratory scales, pH meters, and refractometers to ensure accuracy.
BeginnerData DocumentationAccurately recording test results in Laboratory Information Management Systems (LIMS) or physical ledgers.