All about the profession of food technologist

Product release is a very rewarding and exciting area of ​​human endeavor. But it is not necessary to engage in specific work manipulations. You can create methods by which others will work and control them. If you are interested in just such a direction of activity, it's time to learn everything about the profession. food technologist.

To begin the description of the profession of a food technologist, it is worth saying that it is impossible to establish the exact moment of its appearance. On the one hand, even in ancient times and the Middle Ages, there were people responsible for tasting the food of various monarchs, their entourage and other high-ranking people. There were also especially experienced chefs who supervised the work of other people in the kitchen. On the other hand, all this work was carried out in a haphazard and disordered manner, and most importantly, it did not affect 99% of people in any way.

The responsibility of such a specialist is very high. He has to act in a particularly stressful mode. Even a slight deviation from the established technology invariably degrades the quality of finished goods and may even lead to massive poisoning. Statistical studies have found that only about 30% of food technologists are men. Experts point out that such professionals should:

• work very responsibly and accurately;
• to endure stressful influences;
• have an excellent memory;
• to act clearly and calmly in difficult situations, in conditions of lack of time;
• quickly analyze incoming information of various kinds.

Anyone who suffers from allergies of any kind cannot become a food technologist. Also undesirable hormonal and nervous abnormalities... We have to work on a strict shift schedule. It is not always easy to get a job in a small town where the food industry is underdeveloped.

Minus the industry There is also a danger of getting problems with the musculoskeletal system, respiratory organs, allergies, but such a risk is small.

Food technologists can work both separately and in a group of specialists... Most of the work takes place indoors. They require stamina and physical strength. In many cases, a medical record is required.

A typical job description for a chief food technologist indicates that this is a managerial level specialist. Usually he reports directly to the director of the company or the head of a branch or other structural unit. The main responsibilities of this employee are as follows:

• maintaining safe, rational and economically sound food production;
• elimination of all deviations from the norm and immediate elimination of the causes of such deviations;
• minimization of consumption of raw materials, energy and working time per unit of finished products;
• adaptation of the range of products to the actual needs of consumers;
• mastering new technologies, and, if necessary, creating them from scratch;
• assessment of the quality of work directly employed in food production;
• development of the necessary technological documentation and assessment of its perfection;
• participation in certification of workplaces and working conditions on them;
• coordination of all changes in the process of work.

Just a food technologist is primarily engaged in:

• work with standards;
• drawing up plans for the arrangement of equipment;
• thinking over the technical equipment of workplaces;
• calculation of production capacity and equipment;
• creation of programs that will improve the quality of products;
• development of new recipes and their approval;
• preparation of proposals for expanding the range and using new types of raw materials;
• operational control over the characteristics of raw materials, semi-finished products and finished products;
• finding the causes of marriage and eliminating them;
• consideration of all rationalization proposals from subordinate employees.

But the list of works that a food technologist does does not end there. This also includes:

• development and application of automation tools;
• determination of optimal production regimes;
• establishment of a work order;
• thinking through the operational routes for processing raw materials and semi-finished products;
• preparation of technological maps;
• determination of individual rates of time consumption and the amount of processed products;
• calculation of standards for material costs;
• assessment of the economic efficiency of each individual workplace, operation, production line;
• coordination of documentation with structural divisions;
• conducting experiments in technology;
• studying advanced experience in other organizations, including abroad;
• consideration of claims for products;
• development of methods for control and inspection of products, raw materials and semi-finished products.

The variety and type of food products determine their individual recipe. You also need to take into account the huge role of competition, which forces us to improve the technological process.

It is customary to single out technologists:

• meat and dairy industry;
• confectionery and pasta production;
• fermentation and winemaking;
• canning production;
• baby food.

The range of knowledge and skills of a good food technologist is very extensive. This specialist must know thoroughly how to use the special equipment correctly. He needs to be ready to respond correctly to all emerging problems and be able to fix them (on his own or in conjunction with other people). You will have to figure out how to make your work more efficient and not create any threats. It is necessary to represent the entire enterprise, the entire technological cycle in your mind, and even analyze what can happen to the product after release.

We'll have to study it properly and standards established at the state level. Willingness is also an essential skill. master new standards and technologies, methods of work.

In addition to these points, you will have to master:

• product range and structure;
• physicochemical and biological properties of finished products, semi-finished products and raw materials;
• lists of equipment used;
• rules for drawing up working and technical documentation;
• basic concepts in the field of physics, chemistry, biology, sanitation, which are necessary for work.

You can study as a food technologist both in universities and secondary educational institutions. Such specialists are trained Volgograd Technical University; it will be possible to learn more at the State University of Sevastopol.

In addition to these educational institutions, it is quite realistic to enroll in the following:

• SUSU;
• ITMO;
• RUDN University;
• Russian Agrarian University named after Timiryazev;
• Moscow Academy of Veterinary Medicine and Biotechnology.

Outside the capital, such professionals are trained:

• Trubilin Kuban Agrarian University;
• OmSTU;
• Saratov University named after Vavilov;
• Polytechnic University of St. Petersburg;
• Kalmyk University named after Gorodovikov;
• Ufa Oil University;
• Agrarian University of St. Petersburg;
• Far Eastern Fisheries University;
• NCFU;
• Kazan Technological University.

If higher education institutions do not suit you, you can pay attention to the following options:

• University Polytechnic College at Peter I St. Petersburg University;
• educational complex named after Talalikhin (Moscow);
• College of St. Petersburg Agrarian University;
• technological college of Kazan KNRTU;
• Faculty of secondary vocational education, KNRTU;
• College of Agribusiness OmGAU;
• College of Finance and Technology, Saratov University named after Vavilov;
• technical school of meat and dairy industry (Omsk);
• College of Industry Technologies (Ufa);
• agro-industrial technical school (Perm);
• Krasnoyarsk Technological College of the Food Industry.

In any case, it is important to know what exams you need to take as a food technologist. After the 9th grade, in addition to the 2 compulsory GIA exams, it is necessary to pass any 2 optional exams. Admission is based on the results of the certificate competition, and only the total amount of points matters. After grade 11, you can enter a higher educational institution. The composition of the entrance examinations is determined by the program of a specific educational specialization. It can change in each season, so you need to look for up-to-date information on the university website.

In colleges and technical schools usually trained by catering technologists specializing in "public catering products" or "technology of bread, confectionery and pasta". In addition to the main specialization, students also acquire the skills of a pastry chef, cook or bartender. They usually master the technology of working with flour products, with cold and hot desserts, and semi-finished products.

Deserves attention Moscow University of Food Production... He has 3 corresponding specialties. In the preparation process, the university is assisted by large companies from the meat processing industry and other food industries. Special seminars and master classes are envisaged with the participation of leaders of the world manufacturing market. This allows you to significantly expand your chances of finding a job.

It would be a good idea to enroll in Moscow University of Technology and Management. It trains professionals from the entire range of food technologies. The university administration constantly cares about research work and expanding patent activity.

Attention is paid to internships in leading research organizations in the industry... Worth considering more food college number 33... Here they teach the technology of making bread and confectionery. There is also a specialization of the actual catering technologist. When drawing up the curriculum, great attention is paid to professional modules, mastering all aspects of work. A significant amount of effort is put into the organization of industrial training. The college cooperates with leading companies in the industry; its graduates have already become production managers and directors of food factories.

After graduating from a university, college or technical school, people with no experience start working from positions junior technologists, foremen, quality controllers. Often they choose the place where the industrial practice took place. Over time, such a specialist will be able to take the position of senior shift technologist, and then the chief technologist of the enterprise. With luck, you will be able to come to the post. the head of production or the head of the enterprise.

In large cities, the salary ranges from 35 to 50 thousand rubles. Such vacancies can be occupied by people:

• have been working for 1-3 years or more;
• knowledgeable of the basic technological processes;
• proficient in laboratory research skills;
• able to prepare reporting materials of the established form.

Technologists work at enterprises of various sizes and all forms of ownership. It can be:

• flour mills;
• meat processing plants;
• sugar factories;
• dairies;
• bakeries;
• confectionery factories;
• large bakeries;
• fish processing plants;
• large restaurants, cafes and canteens.