Food and beverage packaging technologist

Food and beverage packaging technologists assess appropiate packaging for various food products. They manage matters in relation to packaging while ensuring customer specifications and company targets. They develop packaging projects as required.

Excludes people performing commercial tasks.

The following job titles also refer to food and beverage packaging technologist:

food and beverage packaging expert
food and beverage packaging specialist
food and drinks packaging technologist
food and drinks packaging expert

Associate’s degree is generally required to work as food and beverage packaging technologist. However, this requirement may differ in some countries.

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

• the nature of the work performed in an occupation in relation to the characteristic tasks and duties
• the level of formal education required for competent performance of the tasks and duties involved and
• the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Food and beverage packaging technologist is a Skill level 4 occupation.

These occupations, although different, require a lot of knowledge and skills similar to food and beverage packaging technologist.

food production engineer
botanicals specialist
prepared meals nutritionist
packaging production manager
food technologist

These occupations require some skills and knowledge of food and beverage packaging technologist. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of food and beverage packaging technologist with a significant experience and/or extensive training.

This knowledge should be acquired through learning to fulfill the role of food and beverage packaging technologist.

Types of packaging materials: Properties of materials that make them suitable for packaging. Conversion of raw materials into packaging materials. Different types of labels and materials used which comply with the correct storage criteria depending on the goods.
Product package requirements: Understand product package requirements to prepare or select materials for packaging purposes.
Packaging functions: Functions and role of packaging in modern society. Structure of the packaging supply chain and the relation between packaging and marketing.
Packaging engineering: The processes of packaging or protecting products for distribution, storage and sale.
Quality assurance methodologies: Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Packaging processes: Packaging design and development. Decorating and printing processes executed in packaging. Packaging machinery and line operations.

These skills are necessary for the role of food and beverage packaging technologist.

Care for food aesthetic: Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
Manage packaging material: Managing all packaging materials be they primary (wrapping, cans, bottles) or secondary (cartons, crates, pallets).
Monitor packaging operations: Observe and supervise the packaging operations undertaken by the workers for compliance to production requirements. Check products for proper packaging such as labelling and date coding in order to ensure appropriate and safe transportation.
Analyse packaging requirements: Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.
Apply haccp: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Watch food product trends: Examine findings and behaviours as to understand trends, features, or qualitative wishes of customers. Use that information for product development, for product improvement, and for packaging requirements.
Identify innovative concepts in packaging: Develop creative ideas for materials, packaging formats and printing technologies.
Apply requirements concerning manufacturing of food and beverages: Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply gmp: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Keep up with innovations in food manufacturing: Latest innovative products and technologies to process, preserve, package and improve food products.
Monitor filling machines: Monitoring filling, weighting, and packing machines.
Select adequate packaging for food products: Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.
Manage packaging development cycle from concept to launch: Manage the packaging development cycle from concept to launch in order to ensure compliance with financial, operative, and commercial variables.

This knowledge is sometimes, but not always, required for the role of food and beverage packaging technologist. However, mastering this knowledge allows you to have more opportunities for career development.

Food safety principles: Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
Food science: The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
Ingredient threats: Ingredients  and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
Risks associated to physical, chemical, biological hazards in food and beverages: Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.
Food safety standards: Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.

These skills and competences are sometimes, but not always, required for the role of food and beverage packaging technologist. However, mastering these skills and competences allows you to have more opportunities for career development.

Develop new food products: Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
Manage corrective actions: Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.
Label foodstuffs: Uses adequate equipment to place label on food goods.
Develop standard operating procedures in the food chain: Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.
Detect microorganisms: Use various laboratory methods and tools such as gene amplification and sequencing to detect and identify microorganisms such as bacteria and fungi in soil, air, and water samples.
Ensure correct goods labelling: Ensure that goods are labeled with all necessary labeling information (e.g. legal, technological, hazardous and others) regarding the product. Ensure that labels respects the legal requirements and adhere to regulations.
Participate in the development of new food products: Participate in the development of new food products together within a cross-functional team. Bring technical knowledge and perspective to the development of new products. Perform research. Interpret results for food product development.
Assess haccp implementation in plants: Assess the adequate implementation of HACCP in plants. Assure that plants are operating within the specifications of their written plans for HACCP, sanitation, and processing.
Keep up-to-date with regulations: Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.

2141 – Industrial and production engineers

 

 

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References

1. Food and beverage packaging technologist – ESCO