Attributes:

• Be able to work autonomously / Autonomous (Independent)

• Good communication skills both written & verbally / Excellent communication skills
and interpersonal skills
• Good technical & analytical skills
• Excellent attention to detail & accuracy / High level of attention to detail.
• Proficient in Microsoft Office Suite (particularly Word & Excel)
• Passionate about food
• Take initiative, self motivated, enthusiastic and energetic
• Ability to prioritise and work on multiple tasks
• Able to work under pressure and meet deadlines / Ability to work to deadlines and
prioritize tasks
• Have strong leadership and influencing skills
• have an enquiring mind, an intrinsic interest in consumer research, eagerness to
learn
• problem solving skills
• effective team member
• Ability to work unsupervised but also be a team player / Ability to work well without
supervision
• able to liaise at all levels is also crucial to this position.
• Personal integrity and discipline
• Effective decision making abilities
• Results orientated
• Pride in the quality and accuracy of your work.
• With sound interpersonal skills and a team orientated mindset
• a hands on approach, good communicator, confident and articulate individual
• able to think on your feet
• Be mechanically minded and have an aptitude for troubleshooting
• brings a depth and breadth of experience to [company]
• Innovative, Delegated, Interacted, Negotiated, Exceeded goals, In charge
of, Conducted training for, Delivered on time and under budget
• Excellent customer service skills
• Reliable and punctual

Skills:
• Sound understanding of food related quality systems, such as HACCP / with some
experience and understanding of food quality and handling standards (HACCP and
GMP) within the food industry.
• Be prepared to get involved and help people on the floor maintain quality
standards.
• Supply customer certificates of conformance and support quality initiatives.
• Understanding of food legislation and regulations
• Experience in product development related roles
• Exposure to food manufacturing processes

Food Quality & Regulation Syllabus

The principles of quality assurance, management and total quality management, HACCP
(hazard analysis of critical control points) system implementation, flow charts and
identification of hazards and critical points, ISO and NATA accreditation. Hygiene and
sanitation, including good manufacturing practices, chemistry and application of cleaners
and sanitisers, verification of sanitiser action, equipment design to minimise process
failure and health risk. Product recall and national and international food legislation
including role of FSANZ, Food Standards Code, legislation hierarchy and audit.

Food Microbilogy
The course covers the biology and epidemiology of foodborne microorganisms of public
health significance, including bacteria, yeasts, fungi, protozoa and viruses, and food
spoilage microorganisms; the microbiology of food preservation and food commodities;
fermented and microbial foods; principles and methods for the microbiological
examination of foods; micro biological quality control, and quality schemes.

Sensory Evaluation
The role of sensory evaluation in marketing of food and beverages, physiological and
psychological factors affecting sensory perception, relationships between sensory
properties and product acceptability, measurement of sensory perception, design and
conduct of sensory evaluation experiments, difference testing, preference testing, panel
selection procedures, taste and aroma profiling, texture profiling, shelf life determination,
sensory quality control, product development and optimisation, strategies for developing
sensory evaluation programs. A range of food and beverage products will be assessed
using the techniques and principles present in the lecture program.

Food Chemistry
The chemistry and analysis of food and its components: water, amino acids, peptides and
protein, sugars, polysaccharides, lipids, vitamins, minerals. Reactions of food components
during processing: Maillard reaction, enzymic browning. Non-microbial contaminants such
as heavy metals and pesticides, colour pigments, aroma compounds, sugar and fat
replacers.