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

Food Process Technologist
A food technologist has many responsibilities. It is a great responsibility. In the food industry there are a lot of subtleties, but there are no trifles: because of the slightest breakdown or breakage 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 prescription. The technologist monitors this and contacts suppliers. Each stage of production must fit into the given time, and for this, too, the person in the given 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 provide for and correct everything that the production can "stumble upon".

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

Food Process Engineer
There are qualities that a technologist of the food industry simply has to possess. This responsibility, cleanliness, accuracy, mindfulness, physical endurance, stress resistance.

Biotechnology and food biochemistry - universalspecialties, for which food technologists are educated. They need to be well versed in 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 an engineer-technologist of the food industry.

Food Industry
The duties of such a specialist include, if notdevelopment of own recipes of the company, then, at least, control over the fact that they are flawlessly observed. The food industry technologist 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 extremely undesirable, and the firm willy-nilly has to pay him more.

The food industry technologist can workboth at a small enterprise, and at a large factory or factory. The difference is that in the first case, it is most likely to cover the whole process of manufacturing 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 at the opportunity of a careergrowth, and hence, the growth of salary. If small firms can pay a young specialist from fifteen thousand rubles, and senior technologist - twenty, then in a large factory salary comes to forty-five, and even up to sixty thousand. To this, bonuses are added for the quarter and for the year.

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