Nutrition technician - Salary and Career
Technicians in food production, conservation and quality

Nutrition technician - Career description, activities, functions and salary

Technicians in food production, conservation and quality control the quality of food in the production stages, supervising production and distribution processes, checking environmental conditions, equipment and products (in natura and prepared). They can participate in research to improve, adapt and develop products and promote the sale of inputs, products and equipment. Food technicians work primarily in the food industry. Technicians in nutrition and dietetics work under the supervision of a nutritionist, working primarily in food and nutrition units (healthy community) and nutrition and dietetics units (preferably sick community) and collective health.

How much does an Nutrition technician earn

A Nutrition technician earns between $1.320 and $3.415 per month, with an average monthly salary of $1.897 and a median salary of $1.818 according to an salary survey along with to data of professionals hired and fired by companies in the labor market.

Our research is based on the salaries of 5.935 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).

Salary ranges for the Nutrition technician

Monthly Salary Annual Salary Salary Per Week Hourly Salary
Average wage 1.897 22.769 474 9
1º Quartile 1.320 15.846 330 6
Median Salary 1.818 21.814 454 9
3º Quartile 2.604 31.249 651 12
Higher Salary 3.415 40.974 854 16

Professional job categories

  • Middle level technicians
    • middle-level technicians in the biological, biochemical, health sciences
      • biochemistry and biotechnology technicians
        • technicians in food production, conservation and quality

Related Positions:

Main workplaces

Technicians in food production, conservation and quality they work in various food industries, in research centers, quality assessment laboratories, sanitary surveillance and food marketing companies. They are salaried employees, with a formal contract, organized as a team, under occasional supervision. They work indoors, in shifts. In some of the activities performed, they work in uncomfortable positions for long periods, exposed to high temperatures, intense odors, noise and toxic material.

What does it take to work in the field of Technicians in food production, conservation and quality

For professional practice, a technical course in food (high school) is required, similar or specialized courses such as, for example, in dairy products, in milk and derivatives, in sugar and alcohol, offered by professional training institutions and technical schools, in addition to the professional registration with the competent regional council. The full exercise of activities is obtained during the first year of experience, after internship.

Functions and activities of Nutrition technician

Technicians in food production, conservation and quality must:

  • communicate;
  • control the quality in the production stages;
  • participate in research for improvement, adaptation and development of products under supervision;
  • exercise activities in the nutrition area;
  • check environment conditions, equipment and products (in natura and prepared);
  • promote sale of inputs, products and equipment;
  • check environmental conditions, equipment and products (in natura and prepared);
  • control quality in production stages;
  • verify environmental conditions, equipment and products (in natura and prepared);
  • supervise production and distribution processes;
  • control quality during production stages;
  • plan activities and work routines;
  • coordinate teams;
  • demonstrate personal skills;
  • participate in research for improvement, adequacy and development of products under supervision;
  • control quality in production stages;
  • planning activities and work routines;

  • Activities

    • identify critical control points;
    • address consumer complaints;
    • complete checklist (routine verification);
    • overcoming adverse situations;
    • contact company to replace personnel;
    • relocate personnel;
    • control the processing speed of equipment;
    • supervise interns/minor apprentices;
    • develop operational procedures in production and quality control;
    • participate in the elaboration of the product;
    • evaluate product acceptability;
    • portion milk formulas and human milk;
    • calculate cooking index and correction factor;
    • update yourself;
    • demonstrate creativity;
    • scaling roster;
    • work as a team;
    • follow market needs;
    • control waste;
    • follow up the customer;
    • perform technical visits to customers to present new products;
    • perform operational routine training;
    • issue reports with technical advice under supervision;
    • perform administrative services;
    • participate in technical-administrative meetings;
    • check diets on the assembly line;
    • prepare analysis reports;
    • provide quantities of foodstuffs and equipment for making menus;
    • demonstrate sociability;
    • interact with customers;
    • ensure operational conditions of the production process;
    • calculate materials and inputs;
    • perform sensory analysis of raw materials and products;
    • participate in the selection of personnel;
    • correct process deviations;
    • check storage conditions;
    • demonstrate negotiation skills;
    • create product data sheet;
    • participate in the dissemination of nutritional aspects of product;
    • evaluate team performance results;
    • provide technical assistance to customers;
    • provide the availability of materials and supplies;
    • specify materials and supplies;
    • negotiate with internal and external customers;
    • perform comparative analysis with competing products;
    • demonstrate visual acuity ability;
    • test product formulation;
    • prepare technical visit reports;
    • distinguish odors with sensitivity;
    • collect anthropometric data;
    • collect product samples;
    • plan physical area;
    • control the expiration date of the products (in storage and points of sale );
    • write control sheet reports;
    • communicate the schedule to the team;
    • participate in the calculation of the caloric value of the menu (healthy individuals);
    • evaluate suppliers;
    • exercise leadership;
    • verify product concentration;
    • select the procedures for each activity;
    • perform physical-chemical analyzes of raw materials and products;
    • inspect facilities;
    • participate in the preparation of the labeling (information nutritional) of the product;
    • develop instruction manual;
    • perform microbiological analyzes of raw materials and products;
    • clear questions from consumers/customers;
    • control the product's ph;
    • monitor the integrated control of pests and vectors;
    • distinguish odors sensitively;
    • perform a food survey;
    • ensure hygienic-sanitary conditions;
    • adapt menus;
    • buy equipment, materials, supplies and foodstuffs;
    • demonstrate proactiveness;
    • check the availability of materials, supplies and foodstuffs;
    • identify target audience;
    • convey to the team the adequacy of the product to the customers' needs;
    • control product dimensions;
    • monitor production optimization through time-temperature;
    • monitor product distribution to points of sale;
    • control malfunctions;
    • check staff availability;
    • monitor production delivery time;
    • providing the availability of materials and supplies;
    • define strategies for improvement, adequacy and product development;
    • elaborate work schedule;
    • perform nutrition education activities;
    • advise the implementation of approved changes;
    • prepare activity reports;
    • transmit security;
    • ensure support conditions (maintenance and general services);
    • adjust product to customer needs;
    • guide the preparation of recipes;
    • discriminate with sensitivity the flavors;
    • monitor performance tests of raw materials and supplies;
    • check environmental safety conditions and of personal protective equipment;
    • monitor the crushing, pasteurization, mixing, cooking, fermentation and others;
    • interpret the work order;
    • monitor distribution of the menu produced;
    • check air humidity;
    • evaluate product acceptability;
    • participate in the development of educational material;
    • check equipment pressure;
    • participate in the elaboration of menus;
    • apply technical standards and current legislation;
    • demonstrate a global view of the production process;
    • identify training needs;
    • control product weight;
    • check temperature (environment, equipment and fresh and prepared products);
    • prepare a standard prescription, under supervision;
    • control production time;
    • send samples to the customer for approval;
    • check the final product packaging conditions;
    • monitor pre-preparation and food preparation;
    • receive inputs, products, foodstuffs;
    • quote prices of equipment, materials, supplies and foodstuffs;
    • correct critical control points;
    • guid internal and external customers on aspects nutritional;
    • participate in the development of standards;
    • raise potential customers;
    • demonstrate dynamism;
    • inform customers about the storage and use of products;
    • interpret customer needs;
    • establish a schedule of activities;
    • participate in the selection of suppliers;

    Sectors that hire Nutrition technician the most in the job market

    • supplying prepared foods mainly for businesses
    • hospital care activities
    • restaurants and similar
    • cantinas - private food services
    • temporary labor lease
    • cleaning in buildings and households
    • other teaching activities
    • service activities in emergency room and hospital units for emergency care
    • retail merchandise in general, with predominance of food products - supermarkets
    • activities of associations for the defense of social rights

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