As a child, I tried on different professions from an astronaut - the first to set foot on Mars, to an archaeologist who unravels new secrets of former civilizations. But by the tenth grade, my ambitions had subsided a little and from a small list of professions relevant to the present day, my choice fell on - a canning technologist. The profession of a technologist is relevant today, and with proper professional competence, food technologists receive a good salary.
Since many now live according to the principle "time = money" and fewer and fewer people are engaged in home canning, preferring to buy a finished product from the shelves. And in order to bring this product to the shelves, you need the skills of a good logistician.
I believe that a technologist must study logistics without fail, because often the technologist's work also includes organizational responsibilities, such as ordering and storing raw materials, storing finished products, etc.
For canned products, it is important to observe many parameters during storage and transportation, otherwise, for example, an increase in temperature by at least one degree from the norm can lead to damage to all products, and there are a lot of such parameters - humidity, light, pressure, container in which the product is packed and even the distance of the product from the wall. And having the skills of a logistician, I will be able to competently organize the storage of products and raw materials, production flows and delivery of products to the shelves so that at the lowest cost we get the maximum profit and high-quality, and most importantly, safe products. As our teachers say: "Nobody knows your products better than you."
Therefore, logistics skills will be a good plus in my resume when applying for a job, and even for myself it will allow me to improve the production of my products, make them better and more useful for the consumer, and most importantly, optimize production flows so that my product is always on the shelves.
The development of the food industry does not stand still, therefore, for a specialist working in this area; it is important to regularly refresh his knowledge and acquire new skills. So that the manufactured product meets all food standards and, most importantly, is useful for consumers.
