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