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Introduction Of MASCO Structure Of Classification Starting Salary Guidelines
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Major Group
2
Professionals
Sub-Major Group
22
Health Professionals
Minor Group
226
Other Health Professionals
Unit Group
2263
Environmental and Occupational Health and Hygiene Professionals
Minor Unit Group
MASCO Code
2263-06
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Food and Drinks Technologist develops, tests and improves food and beverage products to meet consumer expectations, regulatory requirements and industry standards. They apply scientific principles to product formulation, quality assurance and process optimisation, ensuring products are safe, nutritious, stable and commercially viable. The role also involves monitoring and controlling factors that may affect product safety and workplace hygiene throughout production and distribution.
Tasks
Conduct laboratory research and testing to develop new food and beverage products.
Improve product formulations to enhance taste, texture, nutritional value, stability, and commercial viability.
Inspect, test, and monitor raw materials, ingredients, and finished products to ensure quality, safety, and compliance with Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practice (GMP) standards.
Oversee pilot-scale production trials and optimise processes to ensure products meet established standards.
Inspect production areas to ensure sanitation, workplace hygiene, and compliance with food safety requirements.
Establish and update product, process, and procedure standards for food and beverage production.
Prepare reports on product performance, research findings, and development progress.
Skills
Basic
Analytical thinking and attention to detail.
Effective communication and active listening skills.
Strong organisational and documentation skills.
Time management and teamwork skills.
Understanding of food science and chemistry.
Specific
Competency in food safety risk assessment and safety audit practices.
Competency in quality management systems and regulatory compliance in food production.
Knowledge in food processing technologies, including pasteurisation and fermentation.
Knowledge in nutritional and allergen analysis for food and beverage products.
Proficiency in food and beverage formulation and product optimisation.
Proficiency in sensory evaluation techniques for product quality assessment.
Proficiency in shelf-life studies and microbiological testing.
Proficiency in software tools for data analysis and quality control.
Additional Info
QUALIFICATION
Bachelor’s degree or equivalent
Related Courses
Claimable Course
e-Latih Online Course
Madani TVET Course
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