ANZSCO 2342 化学家和食品与葡萄酒科学家 | Chemists, and Food and Wine Scientists
ANZSCO 单元组 2342 - 化学家和食品与葡萄酒科学家（英文：Chemists, and Food and Wine Scientists）
化学家和食品与葡萄酒科学家研究物质的化学和物理特性，开发和监控化学工艺和生产，开发新食品和改进现有食品产品，并计划和协调葡萄酒和烈酒的生产。
| ANZSCO | 澳大利亚和新西兰标准职业分类 2022 |
|---|---|
 职业类别 |
化学家和食品与葡萄酒科学家 Chemists, and Food and Wine Scientists |
 ANZSCO 代码 |
2342 |
 层级 |
单元组（Unit Group） |
 上级分类 |
2 > 23 > 234 |
 技能等级 |
ANZSCO 技能等级 1 |
 版本 |
2022 (22/11/2022) |
职业定义
化学家和食品与葡萄酒科学家研究物质的化学和物理特性，开发和监控化学工艺和生产，开发新食品和改进现有食品产品，并计划和协调葡萄酒和烈酒的生产。
技能等级要求
澳大利亚及新西兰 (Australia and New Zealand):
大多数该单元组中的职业具有与学士学位或更高学历相称的技能水平。在某些情况下，相关经验和/或在职培训可能需要作为正式资格的补充。对于葡萄酒酿造师，至少五年经验可能替代正式资格（ANZSCO 技能等级 1）。
澳大利亚及新西兰 (Australia and New Zealand):
| 技能等级 | 学历要求 | 经验替代 |
|---|---|---|
| 等级 1 | 学士学位或更高学历 | 在葡萄酒酿造师的情况下，至少五年相关工作经验 |
主要任务
实验测试：进行实验和测试以确定天然物质和加工材料的化学成分和反应特性
分析研究：分析和进行研究以开发理论、技术和工艺，并在不同条件下测试结果的可靠性
实际应用：开发实验和研究发现的实际应用
食品测试：测试食品的风味、颜色、口感、质地和营养成分
食品建议：就食品的保存、加工、包装、储存和交付提供建议
质量控制：为食品制造制定质量控制程序和安全标准
葡萄检验：检查葡萄样品以评估成熟度、糖分和酸度含量，并确定其加工适用性
酿酒协调：协调酿酒工艺，指导工人进行葡萄测试、压榨、果汁发酵以及强化、澄清、陈酿和完成葡萄酒
葡萄酒调配：根据配方和酿酒技术知识调配葡萄酒
具体职业（3 个）
| 代码 | 中文名称 | 英文名称 |
|---|---|---|
| 234211 | 化学家 | Chemist |
| 234212 | 食品技术专家 | Food Technologist |
| 234213 | 葡萄酒酿造师 | Wine Maker |
234211 化学家 | Chemist
职业代码： 234211
定义： 研究物质的化学和物理特性，并开发和监控化学工艺和生产。
技能等级： ANZSCO 技能等级 1
专业化职称：
- 分析化学家 (Analytical Chemist)
- 工业化学家 (Industrial Chemist)
234212 食品技术专家 | Food Technologist
职业代码： 234212
定义： 开发新食品并改进现有食品产品，并制定食品生产、包装和营销的标准。
技能等级： ANZSCO 技能等级 1
替代职称：
- 食品科学家 (Food Scientist)
234213 葡萄酒酿造师 | Wine Maker
职业代码： 234213
定义： 计划、监督和协调从精选葡萄品种生产葡萄酒或烈酒。
技能等级： ANZSCO 技能等级 1
替代职称：
- 酿酒师 (Oenologist)
Australia and New Zealand Standard Classification of Occupations (ANZSCO 2022)
Released: 22/11/2022
Code: 2342
Level: Unit Group
Title: Chemists, and Food and Wine Scientists
Chemists, and Food and Wine Scientists study the chemical and physical properties of substances, develop and monitor chemical processes and production, develop new and improve existing food products, and plan and coordinate the production of wine and spirits.
Skill Level
Most occupations in this unit group have a level of skill commensurate with a bachelor degree or higher qualification. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. In the case of Wine Makers, at least five years of experience may substitute for the formal qualification (ANZSCO Skill Level 1).
Tasks Include:
- conducting experiments and tests to identify the chemical composition and reactive properties of natural substances and processed materials
- analysing and conducting research to develop theories, techniques and processes, and testing the reliability of outcomes under different conditions
- developing practical applications of experimental and research findings
- testing food products for flavour, colour, taste, texture and nutritional content
- advising on preserving, processing, packaging, storing and delivering foods
- developing quality control procedures and safety standards for the manufacture of food products
- examining grape samples to assess ripeness, sugar and acid content, and determining suitability for processing
- coordinating winemaking processes, directing workers in testing and crushing grapes, fermenting juices, and fortifying, clarifying, maturing and finishing wines
- blending wines according to formulae and knowledge of winemaking techniques
Occupation:
- 234211 Chemist
- 234212 Food Technologist
- 234213 Wine Maker
234211 Chemist
Studies the chemical and physical properties of substances, and develops and monitors chemical processes and production.
Skill Level: 1
Specialisations:
- Analytical Chemist
- Industrial Chemist
234212 Food Technologist
Alternative Title:
- Food Scientist
Develops new and improves existing food products, and sets standards for producing, packaging and marketing food.
Skill Level: 1
234213 Wine Maker
Alternative Title:
- Oenologist
Plans, supervises and coordinates the production of wine or spirits from selected varieties of grapes.
Skill Level: 1