Person who takes food samples, performs chemical, physical and microbiological tests, verifies food manufacturing processes and ensures that production meets current hygiene and quality standards. She also participates in the design of product and process improvement projects or innovation projects. She can coordinate the implementation of a quality
Person who visits food processing, manufacturing, preparation or storage establishments in order to verify that the laws and regulations governing the safety and quality of food products, processes and methods and places of food are applied. conservation. In practice, she takes samples, checks product classification, labeling and packaging. Since she has to
Transforming agricultural raw materials into products intended for food: this is the main mission of the food engineer. Biscuits, ready meals, drinks, preserves ... Whatever the product is, this trained scientist works at different levels of production. Upstream, the research and development engineer designs new products and develops new recipes, taking into
Person who plans, organizes and directs activities relating to nutrition in an institution or a hospital environment in order to ensure healthy and quality food for users. She is responsible, among other things, for the management of human resources (hiring of staff, preparation of schedules, distribution of work, etc.), material resources (inventories,
Person who performs various tasks to improve the quality of people's diets and promote their health. She can specialize in different fields of intervention such as food service management, the agri-food industry, customer services, inspection, consumption and communication. According to its mandate, it can coordinate the production and distribution of food
Specialist in vines and wine, the oenologist advises the winegrower at each stage of wine production: choice of grape varieties, analysis of the grapes, date of the harvest, control of the fermentation of the wine or the distillation of the eaux-de- life and aperitifs, choice of treatments applied to wines, bottling ... Scientist, the oenologist is also an
Person who performs, in order to ensure quality production and compliance with hygiene and sanitation standards, various technical tasks relating to the treatment, transformation, preservation and distribution of food products. She takes note of the laboratory analyzes, verifies the manufacturing processes and participates in research on the manufacture of
Person who takes food samples, performs chemical, physical and microbiological tests, verifies the food manufacturing processes and ensures that the production meets the hygiene and quality standards in force. She also participates in the design of product and process improvement projects or innovation projects. It can coordinate the implementation of a
