Becoming an agricultural engineer, especially in the food industry, requires specialized study. It also requires several qualities in order to find a job quickly. Once on the job, an agri-food engineer applies adapted engineering methods to allow the development and improvement of product manufacturing processes.
KNOW THE MISSIONS OF AN AGRI-FOOD ENGINEER
In order to contribute to the development of an agri-food industry, an engineer must possess certain skills. Mainly involved in the elaboration of products and the development of new formulas, he is responsible for the transformation of raw materials into commercial products. Within a company that focuses on the manufacture of ready-to-eat products, the food engineer is responsible for the organization of production. They also control the quantity and quality of the processed products. They propose innovative manufacturing methods and new formulas to improve production. In all of this, he/she ensures that precise specifications are followed so that the production process meets the standards in force in the agri-food sector.
ENGINEERING METHODS IN THE AGRI-FOOD INDUSTRY
The engineering methods implemented in the agri-food industries directly concern the production process. The aim is to improve the company so that it becomes more competitive with its competitors. The methods applied help to meet the needs of the customers and to improve the working methodology. Therefore, the engineer thinks about the optimization of the equipment and tools necessary to constantly increase the company's productivity. To reach a new production objective, the agri-food engineer works with other engineers. During production, he tests the effectiveness of the methods implemented through specific performance indicators. In case of problems, he modifies the process and opts for a new, more adequate one.
ACTIVITIES CARRIED OUT WITHIN THE DIFFERENT STRUCTURES
An engineer's activities vary according to the structure in which he/she works. They generally work in large and medium-sized companies. The roles to be performed are more or less the same and the objective is always to improve prices and production times. Thus, for the one who works in smaller structures, he takes charge of the production and the planning of the production to be done. And in a larger food production industry, he is directly attached to the production. He/she performs a multitude of functions and can lead a team of specialized engineers. The agri-food engineer is subject to traceability and hygiene constraints for each product. Among other things, the development of production within an agri-food industry depends primarily on the engineer's ability. The implementation of methods requires a good reflection.
