Enzymatic processes used in food production as well as in other industrial biotechnological processes.
processing of enzymes
Skill reusability level
Relationships with occupations
Enzymatic processing is an essential knowledge of the following occupations:
Sugar refinery operator: Sugar refinery operators tend and control refinery equipment to produce sugars and related products from raw sugar or other raw materials like corn starch.
Starch converting operator: Starch converting operators control converters to change starch into glucose or corn syrup. After processing, they test products to verify their purity.
Food technologist: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Food biotechnologist: Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.
Brewmaster: Brewmasters ensure brewing quality of current products and create mixtures for the development of new products. For current products, they oversee the whole brewing process following one of many brewing processes. For new products, they develop new brewing formulas and processing techniques or modify existing ones as to come up with potential new products.
Enzymatic processing is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.
Dairy processing technician: Dairy processing technicians supervise and coordinate production processes, operations, and maintenance workers in milk, cheese, ice cream and/or other dairy production plants. They assist food technologists in improving processes, developing new food products and establishing procedures and standards for production and packaging.
- Enzymatic processing – ESCO