Is a tasty profession a food technologist?

The technologist of the food industry monitors the preparation of products, controls compliance with the sequence of operations and strict adherence to the recipe.

A food technologist has many responsibilities. It has a great responsibility. In the food industry there are many subtleties, but there are no trifles: because of the slightest breakdown or breakdown of equipment, a whole batch of goods can be rejected. Ingredients for each product must be delivered on time and in full accordance with the recipe. The technologist monitors this and contacts suppliers. Each stage of production must fit into the given time, and for this, too, the person of the profession is responsible. It controls both the storage conditions of the products and the condition of the equipment, the timely supply of raw materials and the amount of packaging - in general, the technologist must foresee and correct everything that the production can only "stumble upon".

Some overlays happen almost every day, but it takes a lot of time and energy to fix them. Therefore, these specialists often spend more than eight hours at work.

There are qualities that a food industry technologist must have. This responsibility, cleanliness, accuracy, mindfulness, physical endurance, stress resistance.

Biotechnology and food biochemistry are universal specialties, for which food technologists are educated. They need a good understanding of chemistry and industrial equipment. In their education, most attention is paid to chemistry - general, organic, inorganic, physical, biological, analytical, colloidal and, in fact, food. The technical side of their training includes applied mechanics, engineering graphics, physics, computer science, higher mathematics. Like all students, food technologists also study history, a foreign language, philosophy and so on. A related profession is a food processing engineer.

The duties of such a specialist is if not the development of their own recipes of the company, then, at least, control that they are flawlessly observed. The technologist of the food industry is a valuable worker in the modern labor market. After all, he thoroughly understands what the company most carefully conceals from competitors. Therefore, his departure from the company, and even more so in another company is highly undesirable, and the firm willy-nilly has to pay him more.

A technologist of the food industry can work both in a small enterprise and in a large factory or factory. The difference is that in the first case, he is most likely to cover the whole process of manufacturing the products alone, and in large enterprises, usually a few people work, each of which is engaged in some particular area of production.

Large companies are good opportunities for career growth, and hence, the growth of salary. If in small firms a young specialist can pay from fifteen thousand rubles, and a senior technologist - from twenty, then in a large factory the salary reaches forty-five and even sixty thousand. To this, bonuses are added for the quarter and for the year.