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Apprenticeship training course

Food industry technical professional (integrated degree) (level 6)

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Information about Food industry technical professional (integrated degree) (level 6)

Ensuring the safety and quality of food and drink products.

Knowledge, skills and behaviours
View knowledge, skills and behaviours

Knowledge

  • Product and environmental microbiology.
  • Food allergy and intolerance management, including labelling requirements and management systems for control of allergens in manufacturing.
  • Food safety and hygiene legislation and regulation.
  • Food microbiological, chemical and analytical testing techniques and principles including sampling and interpretation of results.
  • Food hazards and their controls.
  • Food analysis including fat, moisture, carbohydrate, protein, energy, density and melting point.
  • Composition of food and its nutritional value and trends; including rheology, fluid dynamics, thermodynamics.
  • Enhancing nutritional impact of food components, macro and micro-nutrients; preserving and enhancing nutritional values in processing, distribution and sale.
  • How products can be developed and adapted to meet dietary requirements, habits and consumer trends.
  • Functionality of ingredient categories including, dairy, fresh and frozen produce, meat, fish, bakery, oils and fats, alternative proteins, flavourings and functional ingredients.
  • Principles of food processes, including, mixing and blending, batch and continuous processing, baking, thermal processing, canning, pasteurisation, enrobing, chilling and freezing.
  • Food supply chain management systems and practices to assure the safety, quality and legality of all raw materials, packaging, final product and services.
  • Food safety management systems including, specifications, traceability systems, food defence and food safety culture.
  • Food quality management systems such as total quality management including, organoleptic quality assessment panels and various weight control systems.
  • How to plan, manage and review products and processes, monitor costs and measure against technical and operational Key Performance Indicators (KPIs).
  • Problem solving and continuous improvement techniques, including root cause analysis and investigation methods.
  • Methods to collect, interpret and analyse technical data, using digital and mathematical techniques and presenting information, including Statistical Process Control (SPC).
  • Identification and selection of appropriate laboratory test methods, the interpretation of results and the appropriate actions to take.
  • Characteristics of packaging systems taking account of food safety hazards and quality, including processing and filling operations to assure shelf life compliance.
  • The processes from concept to launch for new and existing products and process development, to include specification definition, scaling-up, hazard identification, technical feasibility and commercial viability.
  • Factors governing food safety, ethics, integrity and sustainability within the global supply chain including, waste reduction and energy optimisation.
  • Hygienic design and practices for factories and equipment, including Cleaning In Place (CIP).
  • Principles used to lead, develop and manage resources, people and budgets.
  • Properties of packaging materials that meet product preservation, shelf life and environmental sustainability goals.
  • Methods used to measure appearance, colour, aroma, taste, texture and overall sensory characteristics of food products.
  • Audit inspection and preparation requirements for quality and food safety systems.
  • Leadership and management styles and how to inspire team members.

Skills

  • Contribute to the development, validation and implementation of the Hazard Analysis and Critical Control Point (HACCP) system.
  • Establish process parameters and control requirements; measure the impact of process on product, set limits and take action to deal with process and product non-conformance.
  • Interpret laboratory results; identify and analyse trends to diagnose or anticipate issues; define and implement action plans.
  • Contribute to creating and implementing product specifications to meet customer requirements, identifying the key risk factors in product design.
  • Contribute to the development of internal audits to ensure compliance with legal, industry and customer standards.
  • Identify and promote tools to ensure a food safety culture within the organisation.
  • Utilise tools to support the delivery of consistent quality of products.
  • Establish and monitor integrated cleaning and hygiene programmes.
  • Drive external audits including preparation, auditor interaction and corrective actions.
  • Manage complaint performance through the identification of trends and the design of corrective action programmes.
  • Design and implement site procedures to ensure legal compliance with current food law.
  • Manage, influence and negotiate with internal and external stakeholders.
  • Optimise and control parameters that influence common industry processes, for example: washing, mixing, heating, cooking, cooling and chilling, freezing, drying, freeze drying.
  • Collaborate with internal and external partners to deliver new or existing product development projects.
  • Apply project management tools to deliver projects to time, cost, specification and quality.
  • Coordinate investigations into product non-conformances and implement incident management procedures.
  • Review and select scientific techniques considering cost and practicalities and justifying the selection of service providers.
  • Contribute to monitoring supplier performance and intake controls using supplier risk management processes.
  • Design, implement and validate traceability systems to be fully compliant with customer and legal requirements.
  • Lead, inspire and support the development of the team, providing technical guidance on food safety and quality.
  • Identify, select and source relevant data and critically evaluate complex information to inform actions.
  • Support and participate in environmental sustainability efforts by ensuring eco-friendly practices, such as waste reduction and energy optimisation.

Behaviours

  • Committed to the promotion of food safety, health and safety, environment and sustainable working practices.
  • Proactively takes ownership and responsibility for delivering work and striving towards technical excellence.
  • Responsive to change, demonstrates flexibility to changing working environment and demands.
  • Demonstrates integrity and respect including diversity, beliefs, culture, needs and preferences, adapting communication for all.
  • Committed to developing and leading collaborative working relationships across multi-functional teams.
  • Inspires others and acts as an ambassador internally and externally.
  • Fosters new ways of thinking and working; seeks out opportunities to drive forward change and improvements for the business and industry.
Apprenticeship category (sector)
Health and science
Qualification level
6
Equal to degree
Course duration
48 months
Funding
£27,000
Maximum government funding for
apprenticeship training and assessment costs.
Job titles include
  • Assistant food technical manager
  • Flavourist
  • Food and drink technologist
  • Food engineer
  • Food hygiene manager
  • Food laboratory scientist
  • Food process manager
  • Food product innovation and development technologist
  • Food quality manager
  • Food retail technologist
  • Food safety auditor
  • Food safety manager
  • Food technical service manager
  • New product development scientist
  • Packaging technologist
  • Research and development food scientist

View more information about Food industry technical professional (integrated degree) (level 6) from the Institute for Apprenticeships and Technical Education.