Engineering ServicesISCO 3111
Food analyst
A food analyst is a person who carries out standardised tests on products intended for human consumption to determine their chemical, physical and microbiological characteristics.
Check yourself in a minute: food analyst
Rate 5 of the 34 essential skills of this occupation (European ESCO data). No account needed.
pursue excellence in the creation of food products
keep food laboratory inventory
set quality assurance objectives
maintain laboratory equipment
collect samples for analysis
About food analyst
The food analyst works in a laboratory to set procedures, so that the results of successive tests can be compared. Food tests cover fat, protein, water and salt content, the presence of micro-organisms, and physical traits such as viscosity or colour. Incoming products are analysed on arrival, which means the raw material is checked before it is released to production.
Food analyst skills rest on laboratory science and on nutrition science. The analyst interprets data in the food production sector, telling an outlying result apart from a shift in trend and knowing when a determination has to be repeated. Food-borne infections are part of that knowledge, as are the factors that change the properties of stored food: temperature, humidity, exposure to light and time. Shelf lives and storage conditions printed on a pack come out of this work.
The analyst strives for excellence in food manufacturing, and the results go to process technologists and to quality control. Laboratories testing food for official control need accreditation.
Key Work Functions
Core areas of responsibility for a food analyst.
1
Laboratory Testing and Sample Analysis
- Conduct standardized chemical, physical, and microbiological tests on food samples
- Collect samples for analysis following proper sampling protocols and procedures
- Analyze samples of food and beverages to identify nutritional properties and contaminants
2
Food Safety and Risk Assessment
- Apply food safety principles and HACCP protocols to identify and control food hazards
- Identify pathogenic microorganisms in food and assess food toxicity levels
- Evaluate ingredient threats and detect infections in food products
- Ensure public safety and security by preventing contaminated products from reaching consumers
3
Quality Assurance and Standards Management
- Set quality assurance objectives and establish benchmarks for food product standards
- Apply quality assurance methodologies to assess and improve food production processes
- Report test findings and document all analytical results for regulatory compliance
4
Laboratory Equipment Management
- Maintain laboratory equipment in proper working condition and perform regular calibration
- Keep food laboratory inventory organized and ensure availability of testing materials
- Attend to detail regarding proper handling, storage, and disposal of food samples
5
Food Science Application
- Apply food science principles to understand composition and behavior of food products
- Measure pH and other chemical parameters critical to food safety and quality
- Pursue excellence in the creation of food products through continuous improvement initiatives
European Skills Framework
Skills and knowledge areas required for this occupation based on European classification.
Essential (34)
food sciencefood scienceThe study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.laboratory-based scienceslaboratory-based sciencesLaboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.pursue excellence in the creation of food productspursue excellence in the creation of food productsTry to develop food products in their most qualitative form possible.keep food laboratory inventorykeep food laboratory inventoryMonitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.set quality assurance objectivesset quality assurance objectivesDefine quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality stan...maintain laboratory equipmentmaintain laboratory equipmentClean laboratory glassware and other equipment after use and it for damage or corrosion in order to ensure its proper functioning.ensure public safety and securityensure public safety and securityImplement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.collect samples for analysiscollect samples for analysisCollect samples of materials or products for laboratory analysis.apply HACCPapply HACCPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).measure pHmeasure pHMeasure acidity and alkalinity of beverages.analyse samples of food and beveragesanalyse samples of food and beveragesExamine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure sample...blend food ingredientsblend food ingredientsBlend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.conduct food testsconduct food testsConduct tests and inspections of processes, services and products to evaluate quality or performance. Describe and analyse components of food raw materials or already manufactured products.calibrate laboratory equipmentcalibrate laboratory equipmentCalibrate laboratory equipment by comparing between measurements: one of known magnitude or correctness, made with a trusted device and a second measurement from another piece of laboratory equipment....perform physico-chemical analysis to food materialsperform physico-chemical analysis to food materialsPerforms a range of physical and chemical analysis to food materials in order to assess their quality.follow hygienic procedures during food processingfollow hygienic procedures during food processingEnsure a clean working space according to hygienic standards in the food processing industry.prepare visual dataprepare visual dataPrepare charts and graphs in order to present data in a visual manner.keep up-to-date with regulationskeep up-to-date with regulationsMaintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.preserve samplespreserve samplesPreserve collected and labelled samples of raw materials and other food products. Preserve samples applying chemical or physical methods.interpret data in food manufacturinginterpret data in food manufacturingInterpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.analyse characteristics of food products at receptionanalyse characteristics of food products at receptionAnalyse characteristics, composition, and other properties of food products at reception.identify the factors causing changes in food during storageidentify the factors causing changes in food during storageRecognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage.infections in foodinfections in foodThe different food risks that may arise from organisms and infectious agents in food products.food toxicityfood toxicityThe causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.attend to detail regarding food and beveragesattend to detail regarding food and beveragesPerform great attention to all steps in the creation and the presentation of a qualitative product.pathogenic microorganisms in foodpathogenic microorganisms in foodThe identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.identify nutritional properties of foodidentify nutritional properties of foodIdentify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.food safety principlesfood safety principlesScientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.report test findingsreport test findingsReport test results with a focus on findings and recommendations, differentiating results by levels of severity. Include relevant information from the test plan and outline the test methodologies, usi...apply GMPapply GMPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).quality assurance methodologiesquality assurance methodologiesQuality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.assess quality characteristics of food productsassess quality characteristics of food productsAssess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish p...ingredient threatsingredient threatsIngredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.apply requirements concerning manufacturing of food and beveragesapply requirements concerning manufacturing of food and beveragesApply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Optional (33) — show
food legislationfood legislationLegislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.fermentation processes of foodfermentation processes of foodConversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved i...molecular gastronomymolecular gastronomyThe analysis of scientific research applied to food preparation, which focuses among others on how the interaction between ingredients can modify the structure and appearance of food, for example by c...risks associated to physical, chemical, biological hazards in food and beveragesrisks associated to physical, chemical, biological hazards in food and beveragesInterpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.food homogenisationfood homogenisationThe procedures, machines and reciped used to mix different foodstuffs and solutions by transforming them through high pressure and acceleration processes into an uniform fluid or product.food fraudfood fraudInvestigation techniques to detect the act of deliberately adulterating information related to the nature, identity, properties, composition, quantity, durability, country of origin or place of proven...develop new food productsdevelop new food productsConduct experiments, produce sample products, and perform research as part of new food product development (NPD).perform sensory evaluation of food productsperform sensory evaluation of food productsEvaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.design indicators for food waste reductiondesign indicators for food waste reductionDetermine key performance indicators (KPI) for reducing food waste and managing in line with established standards. Oversee the evaluation of methods, equipment and costs for food waste prevention.develop standard operating procedures in the food chaindevelop standard operating procedures in the food chainDevelop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update ...detect microorganismsdetect microorganismsUse various laboratory methods and tools such as gene amplification and sequencing to detect and identify microorganisms such as bacteria and fungi in soil, air, and water samples.analyse packaging requirementsanalyse packaging requirementsAnalyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.check quality of products on the production linecheck quality of products on the production lineCheck products for quality on the production line and remove defective items before and after packaging.perform microbiological analysis in foodperform microbiological analysis in foodPerform analysis to detect different types of microorganisms such bacteria, moulds and yeasts in the food chain.analyse trends in the food and beverage industriesanalyse trends in the food and beverage industriesInvestigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.check bottles for packagingcheck bottles for packagingCheck bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.follow evaluation procedures of materials at receptionfollow evaluation procedures of materials at receptionOversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.apply scientific methodsapply scientific methodsApply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.write work-related reportswrite work-related reportsCompose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligib...monitor developments used for food industrymonitor developments used for food industryIdentifying and exploring developments and innovation in technology and materials in the food industry.assess environmental parameters at the workplace for food productsassess environmental parameters at the workplace for food productsAssess environmental parameters such as temperature and humidity at the workplace for food products. Assure suitable conditions for production processes, plants, laboratories, as well as storages.preserve milk samplespreserve milk samplesPreserve milk samples for butterfat testing using preserving chemicals and heating an cooling techniques. If the laboratory cannot start work on a sample immediately after sampling, the sample must be...conduct research on food waste preventionconduct research on food waste preventionResearch and evaluate methods, equipment and costs for reducing and managing food waste. Monitor recorded measurement data and identify areas for improvement relating to food waste prevention.investigate customer complaints of food productsinvestigate customer complaints of food productsInvestigate customer complaints in order to determine the non-satisfactory elements in food products that lead to complaints from customers.assess shelf life of food productsassess shelf life of food productsDetermine shelf life of products taking into account aspects such as type of ingredients, date of production, production process or packaging.mitigate waste of resourcesmitigate waste of resourcesEvaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.develop food waste reduction strategiesdevelop food waste reduction strategiesDevelop policies such as staff meal or food redistribution to reduce, reuse and recycle food waste where possible. This includes reviewing purchasing policies to identify areas for reducing food waste...perform food risk analysisperform food risk analysisPerform food risks analysis for food safety assurance.label sampleslabel samplesLabel raw material/product samples for laboratory checks, according to implemented quality system.analyse work-related written reportsanalyse work-related written reportsRead and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.food products compositionfood products compositionChemical and nutritional composition of food products, which enables the modification of existing products and processes and the development of new ones.statisticsstatisticsThe study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of ...perform food safety checksperform food safety checksCarry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.
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Frequently asked questions
What does a food analyst do?
Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
What skills does a food analyst need?
A food analyst needs 34 essential skills, including food science, laboratory-based sciences, pursue excellence in the creation of food products, keep food laboratory inventory, set quality assurance objectives.
Will AI replace food analyst jobs?
The AI disruption score for food analyst is 65/100 (high risk). Skills most exposed to automation: check bottles for packaging, keep food laboratory inventory, measure pH. Most resilient: attend to detail regarding food and beverages, food safety principles, ensure public safety and security.
AI Replacement Risk
65/ 100
High Risk
Low riskHigh risk
Skills most at risk from AI
Skills resilient to automation
This is the average for the whole occupation. The AI Career Shield test (about 10 minutes) shows the risk in your own work and what you can do about it.
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SectorEngineering Services
ISCO GroupScience and engineering associate professionals
Essential Skills34
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