- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products.
Food Science Technicians spend a lot of their time Updating and Using Relevant Knowledge. They are naturally good at Oral Expression, Written Expression, Oral Comprehension, and Written Comprehension. Food Science Technicians are typically characterized as being Realistic and Investigative. They are usually very knowledgable about Chemistry, English Language, and Mathematics and are skilled at Reading Comprehension and Critical Thinking.
Work Activities
Updating and Using Relevant Knowledge
Processing Information
Monitor Processes, Materials, or Surroundings
Identifying Objects, Actions, and Events
Evaluating Information to Determine Compliance with Standards
Documenting/Recording Information
Getting Information
Organizing, Planning, and Prioritizing Work
Handling and Moving Objects
Communicating with Supervisors, Peers, or Subordinates
Making Decisions and Solving Problems
Analyzing Data or Information
Establishing and Maintaining Interpersonal Relationships
Thinking Creatively
Inspecting Equipment, Structures, or Material
Judging the Qualities of Things, Services, or People
Estimating the Quantifiable Characteristics of Products, Events, or Information
Training and Teaching Others
Interacting With Computers
Repairing and Maintaining Electronic Equipment
Interpreting the Meaning of Information for Others
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
Performing Administrative Activities
Controlling Machines and Processes
Developing Objectives and Strategies
Monitoring and Controlling Resources
Coaching and Developing Others
Repairing and Maintaining Mechanical Equipment
Performing General Physical Activities
Communicating with Persons Outside Organization
Coordinating the Work and Activities of Others
Provide Consultation and Advice to Others
Assisting and Caring for Others
Scheduling Work and Activities
Resolving Conflicts and Negotiating with Others
Developing and Building Teams
Guiding, Directing, and Motivating Subordinates
Selling or Influencing Others
Abilities
Oral Expression
Written Expression
Oral Comprehension
Written Comprehension
Problem Sensitivity
Inductive Reasoning
Near Vision
Deductive Reasoning
Category Flexibility
Information Ordering
Selective Attention
Finger Dexterity
Flexibility of Closure
Mathematical Reasoning
Visual Color Discrimination
Speech Clarity
Visualization
Perceptual Speed
Fluency of Ideas
Speech Recognition
Time Sharing
Auditory Attention
Number Facility
Originality
Manual Dexterity
Far Vision
Arm-Hand Steadiness
Memorization
Trunk Strength
Speed of Closure
Hearing Sensitivity
Depth Perception
Control Precision
Reaction Time
Multilimb Coordination
Static Strength
Speed of Limb Movement
Gross Body Coordination
Stamina
Interests
Realistic
Investigative
Conventional
Artistic
Enterprising
Social
Knowledge
Chemistry
English Language
Mathematics
Customer and Personal Service
Food Production
Biology
Production and Processing
Education and Training
Administration and Management
Clerical
Computers and Electronics
Mechanical
Public Safety and Security
Communications and Media
Transportation
Law and Government
Physics
Psychology
Engineering and Technology
Economics and Accounting
Telecommunications
Design
Personnel and Human Resources
Medicine and Dentistry
Wages
New Jersey
$47,620
New Mexico
$43,930
Illinois
$41,940
Alabama
$40,710
Missouri
$39,660
Maryland
$39,610
Michigan
$38,010
North Dakota
$37,210
Vermont
$37,000
Washington
$36,850
South Carolina
$36,780
Hawaii
$36,350
Pennsylvania
$36,250
Maine
$36,100
Oregon
$35,690
North Carolina
$35,530
Nebraska
$35,210
Colorado
$35,020
New York
$34,940
Arizona
$34,460
Florida
$34,120
Minnesota
$33,990
Tennessee
$33,680
Massachusetts
$33,550
Kansas
$33,260
Louisiana
$32,890
Ohio
$32,800
Oklahoma
$32,730
West Virginia
$32,330
Wisconsin
$31,900
Kentucky
$31,760
Indiana
$31,500
California
$31,270
Arkansas
$30,450
Idaho
$30,360
Virginia
$30,050
Iowa
$29,760
Georgia
$29,660
Utah
$29,480
Texas
$29,250
South Dakota
$27,580
Mississippi
$23,780
Skills
Reading Comprehension
Critical Thinking
Speaking
Writing
Active Learning
Active Listening
Monitoring
Complex Problem Solving
Social Perceptiveness
Judgment and Decision Making
Coordination
Mathematics
Time Management
Science
Instructing
Quality Control Analysis
Systems Evaluation
Learning Strategies
Systems Analysis
Negotiation
Service Orientation
Operation Monitoring
Persuasion
Management of Personnel Resources
Management of Material Resources
Equipment Maintenance
Operations Analysis
Repairing
Troubleshooting
Equipment Selection
Work Values
Support
Relationships
Achievement
Independence
Working Conditions
Recognition
Work Styles
Integrity
Dependability
Attention to Detail
Cooperation
Adaptability/Flexibility
Stress Tolerance
Initiative
Self Control
Analytical Thinking
Independence
Concern for Others
Leadership
Achievement/Effort
Persistence
Innovation
Social Orientation
Related University Degree Programs
Work Context
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Face-to-Face Discussions
Importance of Being Exact or Accurate
Indoors, Environmentally Controlled
Work With Work Group or Team
Telephone
Contact With Others
Freedom to Make Decisions
Structured versus Unstructured Work
Time Pressure
Electronic Mail
Importance of Repeating Same Tasks
Impact of Decisions on Co-workers or Company Results
Frequency of Decision Making
Responsibility for Outcomes and Results
Exposed to Hazardous Conditions
Coordinate or Lead Others
Exposed to Contaminants
Responsible for Others' Health and Safety
Consequence of Error
Letters and Memos
Spend Time Standing
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Deal With External Customers
Physical Proximity
Frequency of Conflict Situations
Exposed to Hazardous Equipment
Spend Time Walking and Running
Deal With Unpleasant or Angry People
Spend Time Making Repetitive Motions
Indoors, Not Environmentally Controlled
Level of Competition
Duration of Typical Work Week
Very Hot or Cold Temperatures
Spend Time Sitting
Spend Time Bending or Twisting the Body
Degree of Automation
Pace Determined by Speed of Equipment
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Disease or Infections
Public Speaking
Spend Time Kneeling, Crouching, Stooping, or Crawling
Cramped Work Space, Awkward Positions
Extremely Bright or Inadequate Lighting
Exposed to High Places
Outdoors, Exposed to Weather
Spend Time Keeping or Regaining Balance
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Spend Time Climbing Ladders, Scaffolds, or Poles
Outdoors, Under Cover
Deal With Physically Aggressive People
In an Enclosed Vehicle or Equipment
In an Open Vehicle or Equipment
Work Schedules
Exposed to Radiation
Exposed to Whole Body Vibration
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-About half the time-
Spend Time Sitting
Spend Time Standing
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Face-to-Face Discussions
Indoors, Environmentally Controlled
Telephone
Electronic Mail
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Hazardous Conditions
Letters and Memos
Exposed to Contaminants
Time Pressure
Frequency of Decision Making
Indoors, Not Environmentally Controlled
Very Hot or Cold Temperatures
Exposed to Hazardous Equipment
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Extremely Bright or Inadequate Lighting
Cramped Work Space, Awkward Positions
Exposed to High Places
Outdoors, Exposed to Weather
Exposed to Disease or Infections
Outdoors, Under Cover
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
In an Open Vehicle or Equipment
Deal With Physically Aggressive People
Public Speaking
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to Radiation
-Extremely competitive-
Level of Competition
-Extremely important-
Importance of Being Exact or Accurate
Work With Work Group or Team
Coordinate or Lead Others
Importance of Repeating Same Tasks
Deal With External Customers
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Coordinate or Lead Others
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Work With Work Group or Team
Deal With External Customers
Importance of Being Exact or Accurate
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Coordinate or Lead Others
Deal With External Customers
Pace Determined by Speed of Equipment
Work With Work Group or Team
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Keeping or Regaining Balance
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Sitting
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
-Never-
Exposed to Whole Body Vibration
Exposed to Radiation
In an Open Vehicle or Equipment
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Deal With Physically Aggressive People
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Spend Time Keeping or Regaining Balance
Extremely Bright or Inadequate Lighting
Spend Time Climbing Ladders, Scaffolds, or Poles
Cramped Work Space, Awkward Positions
Exposed to High Places
Exposed to Disease or Infections
Exposed to Minor Burns, Cuts, Bites, or Stings
Public Speaking
Very Hot or Cold Temperatures
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Bending or Twisting the Body
Deal With Unpleasant or Angry People
Exposed to Hazardous Equipment
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
Electronic Mail
Letters and Memos
Spend Time Sitting
Indoors, Environmentally Controlled
Frequency of Decision Making
Frequency of Conflict Situations
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Time Pressure
Exposed to Contaminants
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
Spend Time Walking and Running
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Face-to-Face Discussions
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Pace Determined by Speed of Equipment
Deal With External Customers
Importance of Repeating Same Tasks
Coordinate or Lead Others
Work With Work Group or Team
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Frequency of Conflict Situations
Very Hot or Cold Temperatures
Time Pressure
Exposed to High Places
Exposed to Minor Burns, Cuts, Bites, or Stings
Letters and Memos
Exposed to Contaminants
Outdoors, Exposed to Weather
Cramped Work Space, Awkward Positions
Exposed to Hazardous Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Disease or Infections
Deal With Unpleasant or Angry People
Public Speaking
Deal With Physically Aggressive People
Frequency of Decision Making
Sounds, Noise Levels Are Distracting or Uncomfortable
In an Enclosed Vehicle or Equipment
Indoors, Not Environmentally Controlled
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Conditions
Face-to-Face Discussions
In an Open Vehicle or Equipment
Telephone
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Electronic Mail
Outdoors, Under Cover
Exposed to Radiation
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
-Once a week or more but not every day-
Time Pressure
Frequency of Decision Making
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Exposed to Contaminants
Exposed to Hazardous Equipment
Letters and Memos
Exposed to Hazardous Conditions
Exposed to Disease or Infections
Telephone
Electronic Mail
Very Hot or Cold Temperatures
Public Speaking
Cramped Work Space, Awkward Positions
Sounds, Noise Levels Are Distracting or Uncomfortable
Face-to-Face Discussions
Exposed to High Places
Indoors, Environmentally Controlled
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Minor Burns, Cuts, Bites, or Stings
Extremely Bright or Inadequate Lighting
In an Enclosed Vehicle or Equipment
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
Outdoors, Under Cover
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to Radiation
-Once a year or more but not every month-
Indoors, Not Environmentally Controlled
Sounds, Noise Levels Are Distracting or Uncomfortable
Public Speaking
Frequency of Conflict Situations
Exposed to Contaminants
Exposed to Hazardous Equipment
Deal With Unpleasant or Angry People
Letters and Memos
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Cramped Work Space, Awkward Positions
Exposed to High Places
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Deal With Physically Aggressive People
Outdoors, Exposed to Weather
Extremely Bright or Inadequate Lighting
Frequency of Decision Making
Outdoors, Under Cover
Exposed to Disease or Infections
Telephone
In an Enclosed Vehicle or Equipment
Electronic Mail
In an Open Vehicle or Equipment
Exposed to Hazardous Conditions
Face-to-Face Discussions
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Whole Body Vibration
Time Pressure
Indoors, Environmentally Controlled
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Very important-
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
Work With Work Group or Team
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Record and compile test results, and prepare graphs, charts, and reports.
Clean and sterilize laboratory equipment.
Analyze test results to classify products, or compare results with standard tables.
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
- Importance Supplemental-
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
Prepare slides and incubate slides with cell cultures.
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
- Relevance of Task Core-
Record and compile test results, and prepare graphs, charts, and reports.
Analyze test results to classify products, or compare results with standard tables.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Clean and sterilize laboratory equipment.
- Relevance of Task Supplemental-
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
Prepare slides and incubate slides with cell cultures.
-Daily Frequency of Task (Categories 1-7) Core-
Clean and sterilize laboratory equipment.
Record and compile test results, and prepare graphs, charts, and reports.
Analyze test results to classify products, or compare results with standard tables.
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
Prepare slides and incubate slides with cell cultures.
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Analyze test results to classify products, or compare results with standard tables.
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
Record and compile test results, and prepare graphs, charts, and reports.
Clean and sterilize laboratory equipment.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
Prepare slides and incubate slides with cell cultures.
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
-More than monthly Frequency of Task (Categories 1-7) Core-
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Clean and sterilize laboratory equipment.
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
Record and compile test results, and prepare graphs, charts, and reports.
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
Analyze test results to classify products, or compare results with standard tables.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
Prepare slides and incubate slides with cell cultures.
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
-More than weekly Frequency of Task (Categories 1-7) Core-
Analyze test results to classify products, or compare results with standard tables.
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
Record and compile test results, and prepare graphs, charts, and reports.
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Clean and sterilize laboratory equipment.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
Prepare slides and incubate slides with cell cultures.
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
-More than yearly Frequency of Task (Categories 1-7) Core-
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Clean and sterilize laboratory equipment.
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Record and compile test results, and prepare graphs, charts, and reports.
Analyze test results to classify products, or compare results with standard tables.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
Prepare slides and incubate slides with cell cultures.
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
-Several times daily Frequency of Task (Categories 1-7) Core-
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
Record and compile test results, and prepare graphs, charts, and reports.
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Clean and sterilize laboratory equipment.
Analyze test results to classify products, or compare results with standard tables.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
Prepare slides and incubate slides with cell cultures.
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Provide assistance to food scientists and technologists in research and development, production technology, and quality control.
Taste or smell foods or beverages to ensure that flavors meet specifications, or to select samples with specific characteristics.
Record and compile test results, and prepare graphs, charts, and reports.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
Clean and sterilize laboratory equipment.
Analyze test results to classify products, or compare results with standard tables.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Prepare slides and incubate slides with cell cultures.
Examine chemical and biological samples to identify cell structures and to locate bacteria, or extraneous material, using a microscope.
Measure, test, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications.
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 10 years
-On-the-Job Training-
None or short demonstration
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
-Related Work Experience-
None
Up to and including 1 month
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 6 years
Over 6 years, up to and including 8 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
Some College Courses
Associate's Degree (or other 2-year degree)
Bachelor's Degree
Master's Degree