Skills
18 skills are associated with this occupation.
0 skills selected
Overview
They work with botanical ingredients, recipes, samples, sensory evaluation and milling processes that preserve flavour and aroma.
In job descriptions, look for botany, beverage recipes, botanicals, sensory evaluation, sample analysis, milling machines, HACCP, GMP, food and beverage manufacturing requirements and ingredient risks.
Explore this occupation
Open in Job ExplorerWork context
Work connects plant knowledge with beverage production. The specialist works with botanical materials, flavour targets, milling, samples and production controls so herb-based drinks keep the intended aroma and taste.
Skills and specializations
Useful depth includes botany, varieties of botanicals, flavour chemistry, sensory evaluation, beverage recipes, sample analysis, botanical milling, HACCP, GMP and manufacturing requirements.
Salary context
Pay is best read through product responsibility, recipe influence, laboratory or production duties, quality-system ownership, ingredient risk work and whether the role sources botanicals internationally.
Career paths
Development may move toward recipe development, sensory quality, production technology, ingredient sourcing, laboratory coordination, quality assurance or specialist advisory work in beverage production.
Good to know
Check whether a vacancy is mainly production operation, recipe work, sample analysis or ingredient sourcing. A clear advert names botanicals, milling, sensory tests, quality systems and the beverage process involved.
Editorial note
This guide gives editorial career context for the occupation. It is not official labour-market statistics or salary data.
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Alternative labels
Occupation group
biologist (2131.4)
Source facts
| ESCO URI | http://data.europa.eu/esco/occupation/c5328083-eda0-4ca8-b9cb-99a46e73a9bc |
|---|---|
| ESCO code | 2131.4.5 |
| ISCO group | 2131 |
| Concept type | Occupation |