Food technologist to prepared meals nutritionist

• already held analyse trends in the food and beverage industries skill
• already held apply GMP skill
• already held apply HACCP skill
• already held apply requirements concerning manufacturing of food and beverages skill
• already held check quality of products on the production line skill
• already held combination of flavours knowledge
• already held combination of textures knowledge
• already held ensure correct goods labelling skill
• already held food science knowledge
• already held food storage knowledge
• already held functional properties of foods knowledge
• already held identify nutritional properties of food skill
• already held manage the use of additives in food manufacturing skill
• already held research new cooking methods skill
• already held research new food ingredients skill
• already held strive for nutritional improvement of food manufacturing skill
• already held collect samples for analysis skill
• already held create new recipes skill
• already held develop new food products skill
• already held participate in the development of new food products skill
• already held perform food risk analysis skill
• already held traceability in food industry knowledge

• optional, not held label foodstuffs optional
• optional, not held prepare dietary meals optional
• optional, not held composition of diets optional
• optional, not held conduct nutrition research optional
• optional, not held develop policies for nutritional programs optional
• optional, not held dietary regimes optional
• optional, not held identify suppliers optional
• optional, not held infections in food optional
• optional, not held perform market research optional

• not needed by the target role adapt production levels skill
• not needed by the target role adjust production schedule skill
• not needed by the target role advocate for consumer matters in production plants skill
• not needed by the target role analyse packaging requirements skill
• not needed by the target role analyse production processes for improvement skill
• not needed by the target role analyse samples of food and beverages skill
• not needed by the target role apply control process statistical methods skill
• not needed by the target role apply food technology principles skill
• not needed by the target role apply scientific methods skill
• not needed by the target role assess HACCP implementation in plants skill
• not needed by the target role assess quality characteristics of food products skill
• not needed by the target role assess shelf life of food products skill
• not needed by the target role assess the life cycle of resources skill
• not needed by the target role attend to detail in preparation for audits skill
• not needed by the target role be at ease in unsafe environments skill
• not needed by the target role bioeconomy knowledge
• not needed by the target role biotechnology knowledge
• not needed by the target role carry out environmental audits skill
• not needed by the target role carry out training in environmental matters skill
• not needed by the target role check quality of raw materials skill
• not needed by the target role chemistry knowledge
• not needed by the target role circular economy knowledge
• not needed by the target role collect briefing regarding products skill
• not needed by the target role configure plants for food industry skill
• not needed by the target role coordinate launches of new food products skill
• not needed by the target role cultural customs on food preparation knowledge
• not needed by the target role describe chemical innovation in products skill
• not needed by the target role detect microorganisms skill
• not needed by the target role develop food production processes skill
• not needed by the target role develop food scanner devices skill
• not needed by the target role develop standard operating procedures in the food chain skill
• not needed by the target role effects of pesticides in food raw materials knowledge
• not needed by the target role energy efficiency knowledge
• not needed by the target role ensure compliance with environmental legislation in food production skill
• not needed by the target role ensure finished product meet requirements skill
• not needed by the target role ensure public safety and security skill
• not needed by the target role ensure responsible sourcing in food supply chains skill
• not needed by the target role enzymatic processing knowledge
• not needed by the target role evaluate ingredient documentation from suppliers skill
• not needed by the target role fermentation processes of beverages knowledge

77 further entries not listed here

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

• still to learn dietetics required
• still to learn prepared meals required
• optional, not held composition of diets optional
• optional, not held dietary regimes optional
• optional, not held infections in food optional

Yes, and it is a moderate move. A food technologist already covers 66% of what a prepared meals nutritionist is expected to do: 22 skills carry over, 16 of which the prepared meals nutritionist role treats as required.

6 required skills are missing, plus 9 optional ones. They fall into 6 areas of the ESCO skill hierarchy, led by assisting and caring. The single most important is dietetics.

Its learning distance is 38.2 out of 100, which is the moderate band. That accounts for both how much is missing and how specialised those skills are.