QUESTIONNAIRE FOR COMPETENCIES AND SKILLS NEEDS

FOR FOOD SCIENCE AND TECHNOLOGY PRACTITIONER

DATA PROTECTION NOTICES AND INFORMED CONSENT

I. Purpose of the Study

The questionnaire given will be used for educational purposes for the students to have a brief
background that enables them to appreciate the actual practice of the Food Science and Technology.
The undergraduate objective is to establish and provide a required frame for collaborations between the
industry and academic sector to enable the exchange of knowledge, demands, ideas, training and staff.
It is deemed and clear the information below will remain confidential, thus the respondent also have the
right to disregard to answer some questions which ever may possess confidential on the side of the
respondent.

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I have read all information below and I understand them completely. All of my questions regarding this
study have been answered to my complete satisfaction.
I agree to participate in this survey.

YES / NO

A. Contact data
(optional)

First name: kathy mirasol

Surname: avila
jaka food processing
Organisation/Company:
corporation
Street:
City:
Zip code:
Tel:
Fax:
Email:

Country:

B. Company general data: position in the

organisation
Check any that apply

Entrepreneur/owner
CEO (Chief Executive Officer)
Managing director
Plant director
Research & Development manager
Quality / safety manager
Food technologist
Production manager
/ Other: QA Specialist

C. Company general data: sector

Check any that apply

/ Meat and meat products

Fish and fish products
Fruits and vegetables
Oils and fats
AN UNDERGRADUATE PROJECT
In Partial Fulfilment to the Requirements of FST I. Introduction to Food Technology
Not intended to reproduce.AY 2018-2019
 Dairy products
Bakery and pasta products
Animal feed
Alcoholic beverages
Non-alcoholic beverages
Catering
Other:

D. Company general data: number of employees

Check any that apply

0-9 employees
10-19 employees
20-49 employees
50-249 employees
/ 250-499 employees
500-999 employees
1000-9999 employees

I. Based on the experience of your organisation, please appreciate the importance of the
following competencies whereby “No answer”=Neutral

Very Moderately Low No

Important
important important importance answer

Technical skills related to food

processing, food technology and other /
disciplines
Practical skills and expertise
/
Marketing and commercial skills
/
ICT - information and communication
technolgy - skills, office management
/

Managerial and business skills.

Project planning and management
/

Communication skills (language,

/
cultural issues, etc)

Food legal knowledge /

- Manufacturing & food processing –

II. Based on the experience of your organisation please indicate how much you consider
helpful to include, within the professional qualification standards, other food specific
competences/skills as following:

Please select a level of importance, whereby “No answer”=Neutral

Very Moderately Low No

Important
important important importance answer

Monitoring process /
Organise and supervise the execution
/
of activities
Select tools or methods to optimise
/
production
Promote innovation in working /
AN UNDERGRADUATE PROJECT
In Partial Fulfilment to the Requirements of FST I. Introduction to Food Technology
Not intended to reproduce.AY 2018-2019
 methods and/or optimise production

Analyse and assess production

schedules and methods /

Analyse production data and produce

/
reports
Check compliance with current
/
legislation
Check production processes or
/
machinery functioning
Monitoring or managing proper
implementation of safety rules /

Research & Development

/

Product Development /
Consumer and Nutritional Sciences
/

Engineering Maintenance
/

Food waste & losses management

/

Renewable energy and energy

/
efficiency management
Test prototypes, components or
/
finished products
Check the logistics and functioning of
/
systems or machinery
Carry out management audits for
industrial production processes
(analytic accounting, cost control, /
budget, plans, reporting, etc.)

- Manufacturing & food processing –

III. Secondary material production, processing and packaging

Which needs/challenges in product

Sudden drop of temperature due to environmental
storage are you currently facing?
changes.
Which needs/challenges in food
processing concerning
Personnel not properly oriented on how to conserve
water/energy saving are you
water and energy
currently facing?

Which needs/challenges in
packaging are you currently facing? Deviation in machine used to seal the packaging.

Which needs/challenges in the

preservation during transportation
are you currently facing? Use of refrigerated van for frozen good

AN UNDERGRADUATE PROJECT
In Partial Fulfilment to the Requirements of FST I. Introduction to Food Technology
Not intended to reproduce.AY 2018-2019
 Which needs/challenges in the whole
processing chain are you currently
facing? water supplied by the main source is not clean

- Food safety, food quality, certification –

IV. Based on the experience of your organisation please indicate how much you consider
helpful to include, within the professional qualification standards, other food specific
competences/skills as following:

Please select a level of importance, whereby “No answer”=Neutral

Very Moderately Low No

Important
important important importance answer
Food safety management, food
hygiene & food safety control /

Define and implement procedures for

quality production (define standards,
provide guidelines, etc.) /

Health, safety & environment

/

Health & nutrition /

Check compliance with current
/
legislation
Take part in supervisory commissions
/

Handle product quality certification

/
protocols
Perform microbiological assessments
/
of foodstuffs
Test product quality /
Draw up technical reports or
/
documents
Perform chemical and physical
/
analyses of foodstuffs
Handle the formulation of food or
/
beverages
Perform sensory analysis of products
/

Check the cleanliness of rooms and

/
machinery
Calibrate laboratory instruments
/
AN UNDERGRADUATE PROJECT
In Partial Fulfilment to the Requirements of FST I. Introduction to Food Technology
Not intended to reproduce.AY 2018-2019
 Take samples /
Monitor or manage proper
implementation of safety rules /

Check compliance with product or

/
process standards
Looking after relations with
certification bodies and health /
authorities
Monitor product quality /
Verify compliance with the standards
and fill out the appropriate forms of /
certification

- Food safety, food quality, certification –

V. Food safety, food quality and certification

Which needs/challenges in the

preservation and hygiene of your
Proper handling of product.
products are you currently facing?

Which needs/challenges in the food

safety (e.g. multiple residues,
HACCP) are you currently facing?

Which needs/challenges in the

nutritional quality of your products
are you currently facing?

Which needs/challenges in the

certification – legally or retailer
required of your products are you
facing?

Which needs/challenges in the

labelling (e.g. ingredients,
production site) of your products
are you currently facing?

- Marketing area –

VI. Based on the experience of your organisation please indicate how much you consider
helpful to include, within the professional qualification standards, other food specific
competences/skills as following:
Please select a level of importance, whereby “No answer”=Neutral

Please select at least 10 answers

Very Moderately Low No
Important
important important importance answer
Relaunch existing products or services
/

Organise or manage marketing

/
initiatives
Evaluate results /

AN UNDERGRADUATE PROJECT
In Partial Fulfilment to the Requirements of FST I. Introduction to Food Technology
Not intended to reproduce.AY 2018-2019
 Handle relations with technicians and
/
specialists
Select and disseminate current affairs
/
or informative material
Organise events (i.e. be to be events
/
and fairs)
Study competitors /

Do market research /
Define and implement product
/
promotion strategies
Develop and launch new services or
/
products
Internationalization (Export
/
management)

- Marketing area -
VII. Marketing area

Which needs/challenges in the

marketing and advertising of your
products are you currently facing?

Which needs/challenges in the high

competition (domestic and
international market) for your
products are you currently facing?

Which needs/challenges in the whole

supply chain are you currently
facing?

- Management and Administration –

VIII. Based on the experience of your organisation please indicate how much you consider
helpful to include, within the professional qualification standards, other food specific
competences/skills as following:
Please select a level of importance, whereby “No answer”=Neutral

Very Moderately Low No

Important
important important importance answer
Leadership and people management /

Communication skills /

Time management /

Organizational ability /

Problem-solving capacity /

Planning skills /

Networking and Influencing ability /

Customer orientation /

Industry knowledge /

Language skills /

AN UNDERGRADUATE PROJECT
In Partial Fulfilment to the Requirements of FST I. Introduction to Food Technology
Not intended to reproduce.AY 2018-2019
 Innovation orientation /

Bussines management skills /

Finance knowledge /

Technology skills /

- Management and Administration –

IX. Management and Administration

Which needs/challenges in the

management area of your company
are you currently facing?

Which needs/challenges in the

administration area of your
company are you currently facing?

X. Please indicate the specific skills emerging that affect the quality of the work of people
employed in manufacturing, quality assurance and safety of food and drink

Check any that apply

Implementation of new technologies, new software or machines and equipment, including

/ those for sustainable, ecological and energy efficient production

Changes in the market and consumer’s requirements (principles of healthy eating, impact of
/ new ingredients / substances on the quality of food and beverages and on the human health)

/ Production of new products, including bio- and eco-products

/ Changes in work organization and organizational culture within the company

/ Implementation of new models and management systems

/ Implementation of new regulation, legal norms and quality standards, etc.

Other:

On behalf of this undergraduate project, I would like to thank you for your willingness to participate in
the survey!

Thank You 

AN UNDERGRADUATE PROJECT
In Partial Fulfilment to the Requirements of FST I. Introduction to Food Technology
Not intended to reproduce.AY 2018-2019