Table 1Transition record

food biotechnologisttofood technologist

A food biotechnologist already meets 53% of what the food technologist role asks for. The move turns on 29 required skills not yet in the profile.

From food biotechnologist

53%

Overlap1

To food technologist

65 Skills carried over

29 Required, not held

66.6 Difficulty2

Career overlap Partial match

53%

Learning distance Substantial retraining

66.6/ 100

adjacentmoderatesubstantialcareer change

1 Share of the food technologist role’s weighted skill requirement already met by the food biotechnologist profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.

Why

Why this move works

A food technologist role treats 44 of its required skills as things a food biotechnologist already does. These are the ones it depends on most.

analyse samples of food and beverages
apply GMP
apply HACCP
apply food technology principles
apply requirements concerning manufacturing of food and beverages
assess HACCP implementation in plants

What stands in the way is 29 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.

Table 2

Table 2 · What you already bring

Of the 65 skills that carry over, these are the ones fewest other occupations ask for. A food technologist role needs them, and most people applying for one will not have them already. This is the part of a food biotechnologist background worth leading with.

Skill the target role also needs Area

already held food products composition engineering, manufacturing and construction
already held perform microbiological analysis in food handling and moving
already held food toxicity engineering, manufacturing and construction
already held monitor processing conditions information skills
already held collect briefing regarding products information skills
already held assess shelf life of food products assisting and caring

All 65 carried skills, including the 44 the food technologist role treats as required.

Table 3

Table 3 · What you would need to learn

The 74 missing skills fall into 12 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.

Skill to acquire Tier

01 engineering, manufacturing and construction 9 required, 4 supplementary

required, not held combination of textures required
required, not held energy efficiency required
required, not held food canning production line required
required, not held food engineering required
required, not held functional properties of foods required
required, not held processes of foods and beverages manufacturing required
required, not held traceability in food industry required
required, not held circular economy required
required, not held combination of flavours required

optional, not held cultural customs on food preparation optional
optional, not held effects of pesticides in food raw materials optional
optional, not held food homogenisation optional
optional, not held food policy optional

02 information skills 7 required, 13 supplementary

required, not held interpret data in food manufacturing required
required, not held strive for nutritional improvement of food manufacturing required
required, not held use new technologies in food manufacturing required
required, not held watch food product trends required
required, not held analyse packaging requirements required
required, not held evaluate ingredient documentation from suppliers required
required, not held read engineering drawings required

optional, not held analyse trends in the food and beverage industries optional
optional, not held assess quality characteristics of food products optional
optional, not held ensure correct goods labelling optional
optional, not held monitor ingredient storage optional
optional, not held monitor packaging operations optional
optional, not held perform food safety checks optional
optional, not held research new cooking methods optional
optional, not held analyse production processes for improvement optional
optional, not held apply control process statistical methods optional
optional, not held check quality of raw materials optional
optional, not held identify hazards in the workplace optional
optional, not held perform physico-chemical analysis to food materials optional
optional, not held perform sensory evaluation of food products optional

03 communication, collaboration and creativity 3 required, 11 supplementary

required, not held describe chemical innovation in products required
required, not held promote ethical eating required
required, not held listen actively required

optional, not held coordinate launches of new food products optional
optional, not held advocate for consumer matters in production plants optional
optional, not held assess the life cycle of resources optional
optional, not held configure plants for food industry optional
optional, not held develop food scanner devices optional
optional, not held food plant design optional
optional, not held manage communications with food industry governmental bodies optional
optional, not held provide food labelling expertise optional
optional, not held research new food ingredients optional
optional, not held create new recipes optional
optional, not held provide training on quality management supervision optional

04 assisting and caring 2 required, 6 supplementary

required, not held ensure responsible sourcing in food supply chains required
required, not held manage ethics issues in the food industry required

optional, not held inspect silo systems optional
optional, not held participate as observer in different types of audits in the food sector optional
optional, not held use resource-efficient technologies in hospitality optional
optional, not held attend to detail in preparation for audits optional
optional, not held identify nutritional properties of food optional
optional, not held manage environmental management system optional

05 services 2 required

required, not held health, safety and hygiene legislation required
required, not held waste management required

06 management skills 1 required, 7 supplementary

required, not held develop food production processes required

optional, not held keep food laboratory inventory optional
optional, not held perform strategic planning in the food industry optional
optional, not held adapt production levels optional
optional, not held manage packaging development cycle from concept to launch optional
optional, not held manage scale-up experiments for manufacturing of products optional
optional, not held mitigate waste of resources optional
optional, not held plan shifts of employees optional

6 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a food technologist role is least likely to hire without. The ordering is computed from the skill data, not from what pays.

Each entry opens a course search for that skill. Career Overlap earns nothing from these links.

Appendix

Appendix · The rest of the record

All 65 skills that carry over

Skill Type

already held analyse samples of food and beverages skill
already held apply GMP skill
already held apply HACCP skill
already held apply food technology principles skill
already held apply requirements concerning manufacturing of food and beverages skill
already held assess HACCP implementation in plants skill
already held bioeconomy knowledge
already held biotechnology knowledge
already held ensure public safety and security skill
already held enzymatic processing knowledge
already held fermentation processes of food knowledge
already held follow-up lab results skill
already held food allergies knowledge
already held food and beverage industry knowledge
already held food authentication techniques knowledge
already held food fraud knowledge
already held food legislation knowledge
already held food materials knowledge
already held food preservation knowledge
already held food product ingredients knowledge
already held food products composition knowledge
already held food safety principles knowledge
already held food science knowledge
already held food storage knowledge
already held food toxicity knowledge
already held foodborne diseases knowledge
already held identify the factors causing changes in food during storage skill
already held improve chemical processes skill
already held ingredient threats knowledge
already held keep up with innovations in food manufacturing skill
already held laboratory-based sciences knowledge
already held lead process optimisation skill
already held legislation about animal origin products knowledge
already held manage discarded products skill
already held manage food manufacturing laboratory skill
already held molecular gastronomy knowledge
already held monitor developments used for food industry skill
already held monitor processing conditions skill
already held pathogenic microorganisms in food knowledge
already held perform food risk analysis skill
already held prepare visual data skill
already held quality assurance methodologies knowledge
already held risks associated to physical, chemical, biological hazards in food and beverages knowledge
already held write work-related reports skill
already held adjust production schedule skill
already held apply scientific methods skill
already held assess shelf life of food products skill
already held be at ease in unsafe environments skill
already held carry out environmental audits skill
already held carry out training in environmental matters skill
already held check quality of products on the production line skill
already held collect briefing regarding products skill
already held detect microorganisms skill
already held develop new food products skill
already held develop standard operating procedures in the food chain skill
already held ensure compliance with environmental legislation in food production skill
already held ensure finished product meet requirements skill
already held fermentation processes of beverages knowledge
already held follow laboratory manuals skill
already held food safety standards knowledge
already held keep up-to-date with regulations skill
already held monitor the production line skill
already held participate in the development of new food products skill
already held perform microbiological analysis in food skill
already held perform quality audits skill

The 6 learning areas not shown above

Skill to acquire Tier

07 working with machinery and specialised equipment 1 required, 2 supplementary

required, not held manage the use of additives in food manufacturing required

optional, not held operate automated process control optional
optional, not held perform chemical experiments optional

08 handling and moving 1 required, 1 supplementary

required, not held collect samples for analysis required

optional, not held select adequate packaging for food products optional

09 arts and humanities 1 required

required, not held food ethics required

10 information and communication technologies (icts) 1 required

required, not held food waste monitoring systems required

11 natural sciences, mathematics and statistics 1 required

required, not held chemistry required

12 business, administration and law 1 supplementary

optional, not held project management optional

45 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held coordinate launches of new food products optional
optional, not held advocate for consumer matters in production plants optional
optional, not held analyse trends in the food and beverage industries optional
optional, not held assess quality characteristics of food products optional
optional, not held assess the life cycle of resources optional
optional, not held configure plants for food industry optional
optional, not held cultural customs on food preparation optional
optional, not held develop food scanner devices optional
optional, not held effects of pesticides in food raw materials optional
optional, not held ensure correct goods labelling optional
optional, not held food homogenisation optional
optional, not held food plant design optional
optional, not held food policy optional
optional, not held inspect silo systems optional
optional, not held keep food laboratory inventory optional
optional, not held manage communications with food industry governmental bodies optional
optional, not held monitor ingredient storage optional
optional, not held monitor packaging operations optional
optional, not held participate as observer in different types of audits in the food sector optional
optional, not held perform food safety checks optional
optional, not held perform strategic planning in the food industry optional
optional, not held project management optional
optional, not held provide food labelling expertise optional
optional, not held research new cooking methods optional
optional, not held research new food ingredients optional
optional, not held select adequate packaging for food products optional
optional, not held use resource-efficient technologies in hospitality optional
optional, not held adapt production levels optional
optional, not held analyse production processes for improvement optional
optional, not held apply control process statistical methods optional
optional, not held attend to detail in preparation for audits optional
optional, not held check quality of raw materials optional
optional, not held create new recipes optional
optional, not held identify hazards in the workplace optional
optional, not held identify nutritional properties of food optional
optional, not held manage environmental management system optional
optional, not held manage packaging development cycle from concept to launch optional
optional, not held manage scale-up experiments for manufacturing of products optional
optional, not held mitigate waste of resources optional
optional, not held operate automated process control optional

5 further entries not listed here

6 held skills the food technologist role does not ask for

Skill Type

not needed by the target role analyse work-related written reports skill
not needed by the target role apply preservation treatments skill
not needed by the target role bioethics knowledge
not needed by the target role infections in food knowledge
not needed by the target role operate microscope skill
not needed by the target role statistics knowledge

19 gaps that are knowledge rather than practice

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

Skill to acquire Tier

required, not held combination of textures required
required, not held energy efficiency required
required, not held food canning production line required
required, not held food engineering required
required, not held food ethics required
required, not held food waste monitoring systems required
required, not held functional properties of foods required
required, not held processes of foods and beverages manufacturing required
required, not held traceability in food industry required
required, not held chemistry required
required, not held circular economy required
required, not held combination of flavours required
required, not held health, safety and hygiene legislation required
required, not held waste management required
optional, not held cultural customs on food preparation optional
optional, not held effects of pesticides in food raw materials optional
optional, not held food homogenisation optional
optional, not held food policy optional
optional, not held project management optional

Index

Other moves recorded from food biotechnologist

Full index of moves from food biotechnologist

Note

How this record was compiled

Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.