Agricultural and Food School Požega
Location
Požega
Educational program name
Food technician
Language
Croatian
EQF level
4
I-VET / C-VET
I-VET
Modality
Formal
Short Summary
Food technicians organize the reception, handling, storage and matching of food raw materials and products, run food production lines and work in appropriate monitoring-analytical and development laboratories. They are trained to work practically in the entire food industry and crafts, with the possibility of adapting to individual food technologies.
Keywords/Topics
Nutrition, technician
Cost
Publicly financed and free
of charge
Certification
Certificate of final work
Start date
2022-09-05
Duration
4 years
Key skill set
Candidates for this profession must not be germ carriers or suffer from allergies to food raw materials and their products. The job requires good eyesight, normal hearing and sensitivity to smells and tastes. Due to adaptation to different technologies and frequent changes in technological processes, a certain level of general intellectual abilities is required. Due to working with foodstuffs, precision and conscientiousness in work is important. As organizers and managers of individual parts of production, food technicians should also have certain organizational skills and a sense of communication and teamwork
Category
Food production and processing
Entry conditions
Completed elementary school
Learning outcomes
Participants will acquire knowledge in performing specific tasks: organize the reception, handling, storage and coordination of food raw materials and products, run food production lines and work in appropriate monitoring-analytical and development laboratories, take care of the acceptance, preservation and storage of raw materials until processing with quality control and appropriate classification, lead and supervise individual technological processes, such as cleaning, washing, peeling, canning (by cooling, heating, smoking, sterilization, drying, radiation), fermentation, distillation, extraction, take care of packaging finished food products in appropriate packaging , perform analyzes to determine water, mineral substances, proteins and amino acids, fats, carbohydrates, vitamins and other food ingredients and determine their microbiological properties.