Specialist for food technology

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Specialists in food technology (FaLet) use machines, devices and systems to produce food from raw materials and semi-finished products according to specified recipes in companies in the food industry . The profession of food technology specialist should not be confused with the similar-sounding state-certified food technician .

History and development of the profession

Situation in the late 1970s

At that time, there was a shortage of skilled workers due to a lack of training in industrial companies. It was believed that machines and systems could be operated by unskilled workers. Due to the lack of strength, people from the food trade such as bakers, cooks or butchers were hired. Very quickly, however, these skilled workers were no longer available, and the machine and later computer-aided processing of food required different specialist knowledge than in traditional handicrafts. The food industry, and in particular Unilever, has agreed to train its own industry specialists; So a new profession had to be created - different ones, etc. a. the fisherman, were converted. The profession FaLet (specialist in food technology) was created in a very short time.

Trial phase and growth

Initially, from 1980 to 1983, thirty companies from the old Federal Republic of Germany were won over for testing. a. in the north the “North Sea” in Bremerhaven, then the largest frozen fish factory in the world, now operates under Frozen Fish International, and the Iglo plant in Wunstorf near Hanover, as well as the Deutsche Hefewerke in Hamburg. After only three years of testing, the skilled worker was recognized as a training occupation.

Until then, the trainees had been trained in block lessons at three school locations (Neumünster, Solingen and Munich). It quickly became apparent, however, that these school locations were not sufficient and in 1986, for example, the Bremen “School Center of Upper Secondary Level II at Rübekamp” was added, which initially provided training two days a week, but later in six-week block lessons. The number of apprentices and thus the need for skilled workers rose from 60 to 500 a year in a very short time.

present

The profession celebrated the 25th anniversary of its introduction in 2005. On this occasion, a festive celebration was held in the Hamburg Chamber of Commerce with the support of the IHK Kiel.

Today around 1800 trainees in the food industry are trained in the 3-year apprenticeship across Germany. For some years now, further qualification to become an "industrial foreman specializing in food" has been offered as an all-day offer, but also part-time. Many of the first apprentices at the time are now in management positions. The takeover rate after the training is very high compared to other professions due to the need for skilled workers. Approx. 75% of the trainees are taken on as skilled workers by the training company. A large part can also be found in food companies that have not yet provided training.

Broad spectrum of training companies

Specialists in food technology usually work in canning factories and production organizations for fruit and vegetable dry products in beverage manufacturers for soft drinks and mineral water production , the potato processing industry, the nutrient industry , the production of yeast , the margarine - ice cream - or starch production and, increasingly, in the sub-sectors in the meat industry as well as in the industrial production of pizzas, tarts and cakes and other baked goods . With the help of large machinery and proven recipes , fruit and vegetables and, of course, meat or fish products are processed into products of consistently high quality in line with the market, with as careful processing as possible . Preliminary work such as cleaning and chopping as well as the possible steps of steaming, sterilizing or pasteurizing are carried out in accordance with the requirements of food safety and food hygiene . But religious dietary regulations must also be observed. These differentiate, for example, with the Jews in “pure” and “unclean”, which then “ kosher ” and “ meet ”, with the Muslims between “allowed” and “not allowed”, is called halāl and harām .

After this professional preparatory work, the end user can sometimes prepare a tasty meal in a few minutes.

But suppliers for precisely these manufacturers also train specialists in food technology, for example the flavor industry. The main customers of the flavor industry include the food industry and the food trade , but also the pharmaceutical industry and animal feed manufacturers. In flavor houses, the future specialist often goes through many departments and is familiarized with a wide variety of processes and technologies. In addition to the techniques mentioned above, you will learn how to mix a wide variety of semi-finished and finished products, raw materials are extracted , distilled , evaporated , clarified and filtered and much more, and this on a wide variety of systems and constantly changing raw materials and end products. Maximum material use is one of the goals in production.

Vocational training

requirement

A high school diploma or a good secondary school leaving certificate should be aimed for. The job is equally suitable for women and men. A good spatial imagination and technical understanding makes it easier to absorb the knowledge to be conveyed.

Duration of training

Specialist for food technology is a recognized training occupation according to the Vocational Training Act. This 3-year training course, which is regulated nationwide, is offered in industry.

Knowledge and skills

Investigate food ingredients

Almost all of the raw materials used in food production come from living nature. It is useful plants and animals that have special properties and a high proportion of valuable components for human nutrition . The interactions during storage and processing that lead to a change in the properties, the influence of the different varieties or races, the weather during rearing or harvesting or the factors of different growing areas etc. on the quality of the raw materials are conveyed during the training .

All food can be broken down into its components by chemical analysis . Most foods are made up of several different components. The trainees learn about the chemical structure and reactions of food and learn about the technological properties of the respective food.

The trainees learn the effect on people by studying nutritional physiology . The internal structure of a quality management system , the food law provisions as well as the characteristics and meaning of a certification are also brought closer to the future specialists.

Store food and materials

There may be changes in the storage of food. These changes sometimes have the consequence that the food loses its valuable properties. Therefore, the knowledge of the storage conditions of the food and materials is important for the future specialist. In this phase of training, the focus is on physical, chemical and biochemical changes in food during storage. Attention is drawn to the methods of pest control . Modern storage technology and also modern conveyor technology determine the job description. The materials management , inventory control and inventory are usually about EDP resolved. Topic-related calculation methods result from the most diverse requirements of the training companies.

Pre-treat food

Often at the beginning there is a cleaning of the raw materials. Coffee, for example, has to be separated from stones and wood, sugar beet has to be freed from the strong soil adherence. Food is finite in terms of its shelf life, in its pure form it is subject to constant changes in substance and this must be responded to in production. Speed ​​in processing counteracts this. For this purpose, the production facilities must be arranged sensibly, flow diagrams must be read in order to then lead the production to the target via cleaning, peeling, shredding processes and machines, cutting and mixing processes as well as various thermal treatment processes. Measurement technology and IT must be understood and work safety implemented. Topic-related calculations supplement this training section.

Clean, maintain and maintain production facilities

In order to be able to guarantee a smooth production process, it is necessary to clean and lubricate the production facilities at regular intervals. In addition, it is particularly important in a food company to keep the equipment clean at all times. This guarantees a problem-free production process. It is important for the skilled worker to know and understand the processes in the machines, as well as to know the properties of various materials in order to prevent corrosion, among other things.

Check and ensure food quality

In order to maintain consistently high quality, it is necessary to introduce certain control bodies in the company. You have to know the legal regulations and carry out chemical, physical and possibly microbiological tests. Official food tests are carried out to protect consumers from “black sheep”.

Packing food

  • Functions of a packaging
  • Packaging requirements
  • Packaging materials
  • Legal provisions
  • Packaging equipment
  • Presentation techniques
  • environmental Protection
  • it
  • Subject-related calculations

Steering and controlling packaging processes

  • Electricity
  • MSR technology
  • Packaging processes
  • Quality management
  • Occupational safety
  • it
  • Subject-related calculations

Preserving food

In order to be able to preserve food and to be able to guarantee a supraregional year-round supply, food is preserved. It can be preserved through physical (e.g. cooking) or chemical (e.g. E300) processes.

Making drinks

  • Production and filling of non-alcoholic, alcoholic and alkaloid beverages
  • Food regulations
  • Light products
  • Additives
  • process technology
  • pressure vessel
  • MSR technology
  • Disposal technology
  • Flow diagrams
  • Quality management
  • Occupational safety
  • Subject-related calculations

Make foods high in carbohydrates and fat

  • Carbohydrate and fat-rich raw materials, semi-finished and finished products
  • Food regulations
  • Light products
  • Food additives
  • process technology
  • MSR technology
  • Disposal technology
  • Flow diagrams
  • Quality management
  • Occupational safety
  • Subject-related calculations

Make protein-rich foods

  • Protein-rich raw materials, semi-finished and finished products
  • Food regulations
  • Light products
  • Additives
  • process technology
  • Disposal technology
  • Flow diagrams
  • Quality management
  • Occupational safety
  • Subject-related calculations

Produce foods rich in vitamins and minerals

Plan and present product development

In order to be able to survive on the market, new products have to be constantly developed or the taste has to be adapted to certain circumstances. In order to make the new product “palatable” to the customer, it is necessary to be able to create a suitable presentation.

tasks and activities

An incoming inspection must be carried out for raw materials, semi-finished products and finished products . Samples must be taken and checked in the laboratory (see Checking and ensuring food quality). Simple maintenance and retrofitting work must be carried out. In addition to operating technical devices, machines and systems, process sequences are also controlled and monitored. In addition, work processes are coordinated, goods are stored, packed and dispatched .

Training opportunities

After successfully completing vocational training and one year of professional experience, there is the possibility of further training to become an industrial foreman "specializing in food" and a food technician (state-certified technician for food technology). Other further training options are the food chemist or Dipl.-Ing. Food technologist , Dipl.-Ing. Food chemist, provided that one acquires or has acquired the prerequisite for this through high school diploma or technical college entrance qualification.

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