[Core] [22% incumbents] Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.
  DWAs: Inspect areas for compliance with sanitation standards.

[Core] [22% incumbents] Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.
  DWAs: Evaluate quality of materials or products.

[Core] [22% incumbents] Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
  DWAs: Research methods to improve food products.

[Core] [22% incumbents] Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
  DWAs: Establish standards for products, processes, or procedures.

[Core] [22% incumbents] Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.
  DWAs: Review professional literature to maintain professional knowledge.

[Core] [22% incumbents] Study the structure and composition of food or the changes foods undergo in storage and processing.
  DWAs: Research methods to improve food products.

[Core] [22% incumbents] Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
  DWAs: Collaborate with technical specialists to resolve design or development problems.

[Core] [22% incumbents] Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
  DWAs: Test quality of materials or finished products.

[Core] [22% incumbents] Develop new food items for production, based on consumer feedback.
  DWAs: Develop specifications for new products or processes.

[Core] [22% incumbents] Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
  DWAs: Research methods to improve food products.

[Core] [22% incumbents] Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.
  DWAs: Evaluate new technologies or methods.

[Core] [22% incumbents] Demonstrate products to clients.
  DWAs: Confer with clients to exchange information.

[Core] [22% incumbents] Seek substitutes for harmful or undesirable additives, such as nitrites.
  DWAs: Research methods to improve food products.

[EMERGING:New] Test processing equipment to ensure products are produced according to specifications.

--- SKILLS ---
  Reading Comprehension (imp:4.00 lvl:4.62) — Understanding written sentences and paragraphs in work-related documents.
  Critical Thinking (imp:4.00 lvl:4.50) — Using logic and reasoning to identify the strengths and weaknesses of alternativ
  Active Learning (imp:4.00 lvl:4.12) — Understanding the implications of new information for both current and future pr
  Active Listening (imp:3.88 lvl:4.12) — Giving full attention to what other people are saying, taking time to understand
  Writing (imp:3.88 lvl:4.12) — Communicating effectively in writing as appropriate for the needs of the audienc
  Speaking (imp:3.88 lvl:4.00) — Talking to others to convey information effectively.
  Science (imp:3.88 lvl:3.88) — Using scientific rules and methods to solve problems.
  Monitoring (imp:3.62 lvl:3.88) — Monitoring/Assessing performance of yourself, other individuals, or organization
  Mathematics (imp:3.12 lvl:3.50) — Using mathematics to solve problems.
  Learning Strategies (imp:3.00 lvl:3.38) — Selecting and using training/instructional methods and procedures appropriate fo

--- KNOWLEDGE ---
  Production and Processing (imp:4.41 lvl:4.68) — Knowledge of raw materials, production processes, quality control, costs, and ot
  Food Production (imp:4.14 lvl:4.36) — Knowledge of techniques and equipment for planting, growing, and harvesting food
  Chemistry (imp:4.05 lvl:5.18) — Knowledge of the chemical composition, structure, and properties of substances a
  English Language (imp:3.95 lvl:3.86) — Knowledge of the structure and content of the English language including the mea
  Mathematics (imp:3.71 lvl:4.32) — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their appl
  Engineering and Technology (imp:3.67 lvl:4.05) — Knowledge of the practical application of engineering science and technology. Th
  Biology (imp:3.45 lvl:4.32) — Knowledge of plant and animal organisms, their tissues, cells, functions, interd
  Computers and Electronics (imp:3.27 lvl:4.00) — Knowledge of circuit boards, processors, chips, electronic equipment, and comput
  Administration and Management (imp:3.10 lvl:3.86) — Knowledge of business and management principles involved in strategic planning, 
  Customer and Personal Service (imp:3.09 lvl:3.50) — Knowledge of principles and processes for providing customer and personal servic
  Education and Training (imp:3.09 lvl:4.18) — Knowledge of principles and methods for curriculum and training design, teaching
  Law and Government (imp:3.05 lvl:3.41) — Knowledge of laws, legal codes, court procedures, precedents, government regulat
  Administrative (imp:3.00 lvl:4.18) — Knowledge of administrative and office procedures and systems such as word proce
  Public Safety and Security (imp:2.91 lvl:3.29) — Knowledge of relevant equipment, policies, procedures, and strategies to promote
  Physics (imp:2.86 lvl:3.41) — Knowledge and prediction of physical principles, laws, their interrelationships,
  Sales and Marketing (imp:2.64 lvl:3.09) — Knowledge of principles and methods for showing, promoting, and selling products
  Personnel and Human Resources (imp:2.62 lvl:2.77) — Knowledge of principles and procedures for personnel recruitment, selection, tra
  Mechanical (imp:2.59 lvl:2.95) — Knowledge of machines and tools, including their designs, uses, repair, and main
  Economics and Accounting (imp:2.50 lvl:2.41) — Knowledge of economic and accounting principles and practices, the financial mar
  Design (imp:2.50 lvl:3.14) — Knowledge of design techniques, tools, and principles involved in production of 
  Communications and Media (imp:2.27 lvl:2.23) — Knowledge of media production, communication, and dissemination techniques and m
  Psychology (imp:2.18 lvl:2.32) — Knowledge of human behavior and performance; individual differences in ability, 
  Transportation (imp:2.09 lvl:2.14) — Knowledge of principles and methods for moving people or goods by air, rail, sea
  Telecommunications (imp:1.95 lvl:1.67) — Knowledge of transmission, broadcasting, switching, control, and operation of te
  Geography (imp:1.77 lvl:2.09) — Knowledge of principles and methods for describing the features of land, sea, an
  Sociology and Anthropology (imp:1.73 lvl:1.95) — Knowledge of group behavior and dynamics, societal trends and influences, human 
  Foreign Language (imp:1.73 lvl:1.55) — Knowledge of the structure and content of a foreign (non-English) language inclu
  Building and Construction (imp:1.64 lvl:1.36) — Knowledge of materials, methods, and the tools involved in the construction or r
  Medicine and Dentistry (imp:1.41 lvl:0.91) — Knowledge of the information and techniques needed to diagnose and treat human i
  Therapy and Counseling (imp:1.33 lvl:0.86) — Knowledge of principles, methods, and procedures for diagnosis, treatment, and r
  Philosophy and Theology (imp:1.32 lvl:0.91) — Knowledge of different philosophical systems and religions. This includes their 
  History and Archeology (imp:1.27 lvl:0.77) — Knowledge of historical events and their causes, indicators, and effects on civi
  Fine Arts (imp:1.09 lvl:0.14) — Knowledge of the theory and techniques required to compose, produce, and perform

--- ABILITIES ---
  Problem Sensitivity (imp:4.12 lvl:4.75) — The ability to tell when something is wrong or is likely to go wrong. It does no
  Oral Comprehension (imp:4.00 lvl:4.75) — The ability to listen to and understand information and ideas presented through 
  Written Comprehension (imp:4.00 lvl:4.75) — The ability to read and understand information and ideas presented in writing.
  Oral Expression (imp:4.00 lvl:4.50) — The ability to communicate information and ideas in speaking so others will unde
  Written Expression (imp:4.00 lvl:4.25) — The ability to communicate information and ideas in writing so others will under
  Deductive Reasoning (imp:4.00 lvl:4.38) — The ability to apply general rules to specific problems to produce answers that 
  Inductive Reasoning (imp:4.00 lvl:4.25) — The ability to combine pieces of information to form general rules or conclusion
  Information Ordering (imp:4.00 lvl:4.12) — The ability to arrange things or actions in a certain order or pattern according
  Category Flexibility (imp:4.00 lvl:4.12) — The ability to generate or use different sets of rules for combining or grouping
  Near Vision (imp:4.00 lvl:4.25) — The ability to see details at close range (within a few feet of the observer).
  Fluency of Ideas (imp:3.75 lvl:4.12) — The ability to come up with a number of ideas about a topic (the number of ideas
  Originality (imp:3.62 lvl:4.00) — The ability to come up with unusual or clever ideas about a given topic or situa
  Speech Recognition (imp:3.50 lvl:3.38) — The ability to identify and understand the speech of another person.
  Speech Clarity (imp:3.50 lvl:3.50) — The ability to speak clearly so others can understand you.
  Number Facility (imp:3.38 lvl:3.50) — The ability to add, subtract, multiply, or divide quickly and correctly.
  Flexibility of Closure (imp:3.38 lvl:3.62) — The ability to identify or detect a known pattern (a figure, object, word, or so
  Mathematical Reasoning (imp:3.25 lvl:3.62) — The ability to choose the right mathematical methods or formulas to solve a prob
  Perceptual Speed (imp:3.12 lvl:3.12) — The ability to quickly and accurately compare similarities and differences among
  Far Vision (imp:3.12 lvl:3.00) — The ability to see details at a distance.
  Visual Color Discrimination (imp:3.12 lvl:3.38) — The ability to match or detect differences between colors, including shades of c
  Speed of Closure (imp:3.00 lvl:3.12) — The ability to quickly make sense of, combine, and organize information into mea
  Selective Attention (imp:3.00 lvl:3.00) — The ability to concentrate on a task over a period of time without being distrac
  Memorization (imp:2.75 lvl:2.75) — The ability to remember information such as words, numbers, pictures, and proced
  Visualization (imp:2.62 lvl:2.75) — The ability to imagine how something will look after it is moved around or when 
  Time Sharing (imp:2.62 lvl:2.50) — The ability to shift back and forth between two or more activities or sources of
  Finger Dexterity (imp:2.25 lvl:2.50) — The ability to make precisely coordinated movements of the fingers of one or bot
  Hearing Sensitivity (imp:2.25 lvl:2.12) — The ability to detect or tell the differences between sounds that vary in pitch 
  Arm-Hand Steadiness (imp:2.12 lvl:2.12) — The ability to keep your hand and arm steady while moving your arm or while hold
  Manual Dexterity (imp:2.12 lvl:2.00) — The ability to quickly move your hand, your hand together with your arm, or your
  Control Precision (imp:2.12 lvl:2.00) — The ability to quickly and repeatedly adjust the controls of a machine or a vehi
  Reaction Time (imp:2.12 lvl:2.00) — The ability to quickly respond (with the hand, finger, or foot) to a signal (sou
  Trunk Strength (imp:2.12 lvl:2.12) — The ability to use your abdominal and lower back muscles to support part of the 
  Auditory Attention (imp:2.12 lvl:2.12) — The ability to focus on a single source of sound in the presence of other distra
  Multilimb Coordination (imp:2.00 lvl:1.88) — The ability to coordinate two or more limbs (for example, two arms, two legs, or
  Wrist-Finger Speed (imp:2.00 lvl:1.75) — The ability to make fast, simple, repeated movements of the fingers, hands, and 
  Stamina (imp:2.00 lvl:1.12) — The ability to exert yourself physically over long periods of time without getti
  Extent Flexibility (imp:2.00 lvl:1.12) — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  Depth Perception (imp:2.00 lvl:1.38) — The ability to judge which of several objects is closer or farther away from you
  Rate Control (imp:1.88 lvl:1.25) — The ability to time your movements or the movement of a piece of equipment in an
  Static Strength (imp:1.88 lvl:1.12) — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
  Dynamic Strength (imp:1.88 lvl:0.88) — The ability to exert muscle force repeatedly or continuously over time. This inv
  Gross Body Coordination (imp:1.75 lvl:0.88) — The ability to coordinate the movement of your arms, legs, and torso together wh
  Response Orientation (imp:1.62 lvl:0.62) — The ability to choose quickly between two or more movements in response to two o
  Explosive Strength (imp:1.62 lvl:0.62) — The ability to use short bursts of muscle force to propel oneself (as in jumping
  Gross Body Equilibrium (imp:1.62 lvl:0.62) — The ability to keep or regain your body balance or stay upright when in an unsta
  Sound Localization (imp:1.12 lvl:0.12) — The ability to tell the direction from which a sound originated.
  Spatial Orientation (imp:1.00) — The ability to know your location in relation to the environment or to know wher
  Speed of Limb Movement (imp:1.00) — The ability to quickly move the arms and legs.
  Dynamic Flexibility (imp:1.00) — The ability to quickly and repeatedly bend, stretch, twist, or reach out with yo
  Night Vision (imp:1.00) — The ability to see under low-light conditions.
  Peripheral Vision (imp:1.00) — The ability to see objects or movement of objects to one's side when the eyes ar
  Glare Sensitivity (imp:1.00) — The ability to see objects in the presence of a glare or bright lighting.

--- WORK ACTIVITIES ---
  Documenting/Recording Information (imp:4.55 lvl:4.45) — Entering, transcribing, recording, storing, or maintaining information in writte
  Getting Information (imp:4.41 lvl:4.82) — Observing, receiving, and otherwise obtaining information from all relevant sour
  Evaluating Information to Determine Compliance with Standards (imp:4.36 lvl:4.14) — Using relevant information and individual judgment to determine whether events o
  Communicating with Supervisors, Peers, or Subordinates (imp:4.33 lvl:4.91) — Providing information to supervisors, co-workers, and subordinates by telephone,
  Making Decisions and Solving Problems (imp:4.27 lvl:4.55) — Analyzing information and evaluating results to choose the best solution and sol
  Identifying Objects, Actions, and Events (imp:4.23 lvl:4.95) — Identifying information by categorizing, estimating, recognizing differences or 
  Thinking Creatively (imp:4.18 lvl:4.73) — Developing, designing, or creating new applications, ideas, relationships, syste
  Analyzing Data or Information (imp:4.09 lvl:4.45) — Identifying the underlying principles, reasons, or facts of information by break
  Organizing, Planning, and Prioritizing Work (imp:4.09 lvl:5.41) — Developing specific goals and plans to prioritize, organize, and accomplish your
  Processing Information (imp:4.05 lvl:5.05) — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying
  Updating and Using Relevant Knowledge (imp:4.00 lvl:4.73) — Keeping up-to-date technically and applying new knowledge to your job.
  Monitoring Processes, Materials, or Surroundings (imp:3.95 lvl:4.41) — Monitoring and reviewing information from materials, events, or the environment,
  Establishing and Maintaining Interpersonal Relationships (imp:3.91 lvl:4.91) — Developing constructive and cooperative working relationships with others, and m
  Providing Consultation and Advice to Others (imp:3.90 lvl:5.09) — Providing guidance and expert advice to management or other groups on technical,
  Working with Computers (imp:3.86 lvl:3.27) — Using computers and computer systems (including hardware and software) to progra
  Interpreting the Meaning of Information for Others (imp:3.81 lvl:4.14) — Translating or explaining what information means and how it can be used.
  Developing and Building Teams (imp:3.59 lvl:3.91) — Encouraging and building mutual trust, respect, and cooperation among team membe
  Coaching and Developing Others (imp:3.59 lvl:4.55) — Identifying the developmental needs of others and coaching, mentoring, or otherw
  Estimating the Quantifiable Characteristics of Products, Events, or Information (imp:3.57 lvl:3.59) — Estimating sizes, distances, and quantities; or determining time, costs, resourc
  Training and Teaching Others (imp:3.50 lvl:4.14) — Identifying the educational needs of others, developing formal educational or tr
  Coordinating the Work and Activities of Others (imp:3.43 lvl:3.76) — Getting members of a group to work together to accomplish tasks.
  Communicating with People Outside the Organization (imp:3.41 lvl:4.14) — Communicating with people outside the organization, representing the organizatio
  Inspecting Equipment, Structures, or Materials (imp:3.36 lvl:3.95) — Inspecting equipment, structures, or materials to identify the cause of errors o
  Guiding, Directing, and Motivating Subordinates (imp:3.36 lvl:4.36) — Providing guidance and direction to subordinates, including setting performance 
  Judging the Qualities of Objects, Services, or People (imp:3.27 lvl:3.86) — Assessing the value, importance, or quality of things or people.
  Scheduling Work and Activities (imp:3.27 lvl:3.86) — Scheduling events, programs, and activities, as well as the work of others.
  Controlling Machines and Processes (imp:3.27 lvl:3.86) — Using either control mechanisms or direct physical activity to operate machines 
  Developing Objectives and Strategies (imp:3.18 lvl:3.14) — Establishing long-range objectives and specifying the strategies and actions to 
  Resolving Conflicts and Negotiating with Others (imp:3.18 lvl:4.05) — Handling complaints, settling disputes, and resolving grievances and conflicts, 
  Monitoring and Controlling Resources (imp:3.14 lvl:4.18) — Monitoring and controlling resources and overseeing the spending of money.
  Performing Administrative Activities (imp:3.09 lvl:3.55) — Performing day-to-day administrative tasks such as maintaining information files
  Handling and Moving Objects (imp:3.05 lvl:4.82) — Using hands and arms in handling, installing, positioning, and moving materials,
  Performing General Physical Activities (imp:2.95 lvl:3.45) — Performing general physical activities includes doing activities that require co
  Selling or Influencing Others (imp:2.64 lvl:2.86) — Convincing others to buy merchandise/goods or to otherwise change their minds or
  Staffing Organizational Units (imp:2.59 lvl:3.55) — Recruiting, interviewing, selecting, hiring, and promoting employees in an organ
  Assisting and Caring for Others (imp:2.41 lvl:2.64) — Providing personal assistance, medical attention, emotional support, or other pe
  Operating Vehicles, Mechanized Devices, or Equipment (imp:2.32 lvl:2.09) — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, s
  Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment (imp:2.32 lvl:2.77) — Providing documentation, detailed instructions, drawings, or specifications to t
  Repairing and Maintaining Electronic Equipment (imp:2.32 lvl:2.32) — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines,
  Repairing and Maintaining Mechanical Equipment (imp:2.05 lvl:1.86) — Servicing, repairing, adjusting, and testing machines, devices, moving parts, an
  Performing for or Working Directly with the Public (imp:1.95 lvl:2.18) — Performing for people or dealing directly with the public. This includes serving

--- WORK STYLES ---
  Dependability (imp:7.00) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Attention to Detail (imp:6.00) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Integrity (imp:5.00) — A tendency to be honest and ethical at work.
  Cautiousness (imp:4.00) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Intellectual Curiosity (imp:3.00) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Attention to Detail (imp:2.70) — A tendency to be detail-oriented, organized, and thorough in completing work.
  Intellectual Curiosity (imp:2.58) — A tendency to seek out and acquire new work-related knowledge and obtain a deep 
  Dependability (imp:2.41) — A tendency to be reliable, responsible, and consistent in meeting work-related o
  Innovation (imp:2.39) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Cautiousness (imp:2.28) — A tendency to be careful, deliberate, and risk-avoidant when making work-related
  Integrity (imp:2.17) — A tendency to be honest and ethical at work.
  Achievement Orientation (imp:2.04) — A tendency to establish and maintain personally challenging work-related goals, 
  Achievement Orientation (imp:2.00) — A tendency to establish and maintain personally challenging work-related goals, 
  Adaptability (imp:1.86) — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Perseverance (imp:1.58) — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Initiative (imp:1.50) — A tendency to be proactive and take on extra responsibilities and tasks that may
  Self-Confidence (imp:1.41) — A tendency to believe in one's work-related capabilities and ability to control 
  Cooperation (imp:1.38) — A tendency to be pleasant, helpful, and willing to assist others at work.
  Tolerance for Ambiguity (imp:1.26) — A tendency to be comfortable with ambiguity and uncertainty at work.
  Stress Tolerance (imp:1.11) — A tendency to cope and function effectively in stressful situations at work.
  Leadership Orientation (imp:1.03) — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Innovation (imp:1.00) — A tendency to be inventive, to be imaginative, and to adopt new perspectives on 
  Self-Control (imp:0.97) — A tendency to remain calm and composed and to manage emotions effectively in res
  Social Orientation (imp:0.95) — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Sincerity (imp:0.67) — A tendency to be genuine and sincere in interactions with others at work, withou
  Humility (imp:0.53) — A tendency to be modest and humble when interacting with others at work.
  Optimism (imp:0.30) — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Empathy (imp:0.12) — A tendency to show concern for others and be sensitive to others' needs and feel
  Tolerance for Ambiguity () — A tendency to be comfortable with ambiguity and uncertainty at work.
  Initiative () — A tendency to be proactive and take on extra responsibilities and tasks that may
  Adaptability () — A tendency to be open to and comfortable with change, new experiences, or ideas 
  Self-Confidence () — A tendency to believe in one's work-related capabilities and ability to control 
  Perseverance () — A tendency to exhibit determination and resolve to perform or complete tasks in 
  Leadership Orientation () — A tendency to lead, take charge, offer opinions, and provide direction at work.
  Humility () — A tendency to be modest and humble when interacting with others at work.
  Sincerity () — A tendency to be genuine and sincere in interactions with others at work, withou
  Empathy () — A tendency to show concern for others and be sensitive to others' needs and feel
  Cooperation () — A tendency to be pleasant, helpful, and willing to assist others at work.
  Optimism () — A tendency to exhibit a positive attitude and positive emotions at work, even un
  Social Orientation () — A tendency to seek out, enjoy, and be energized by social interaction at work.
  Stress Tolerance () — A tendency to cope and function effectively in stressful situations at work.
  Self-Control () — A tendency to remain calm and composed and to manage emotions effectively in res

--- TRANSFERABLE SKILLS ---
  Complex Problem Solving (imp:3.88 lvl:3.88) — Identifying complex problems and reviewing related information to develop and ev
  Judgment and Decision Making (imp:3.88 lvl:3.88) — Considering the relative costs and benefits of potential actions to choose the m
  Systems Analysis (imp:3.62 lvl:3.75) — Determining how a system should work and how changes in conditions, operations, 
  Systems Evaluation (imp:3.62 lvl:3.75) — Identifying measures or indicators of system performance and the actions needed 
  Quality Control Analysis (imp:3.38 lvl:3.88) — Conducting tests and inspections of products, services, or processes to evaluate
  Social Perceptiveness (imp:3.25 lvl:3.12) — Being aware of others' reactions and understanding why they react as they do.
  Coordination (imp:3.12 lvl:3.12) — Adjusting actions in relation to others' actions.
  Persuasion (imp:3.12 lvl:3.38) — Persuading others to change their minds or behavior.
  Negotiation (imp:3.12 lvl:3.00) — Bringing others together and trying to reconcile differences.
  Time Management (imp:3.12 lvl:3.50) — Managing one's own time and the time of others.
  Instructing (imp:3.00 lvl:3.25) — Teaching others how to do something.
  Service Orientation (imp:3.00 lvl:3.00) — Actively looking for ways to help people.
  Operations Monitoring (imp:2.88 lvl:3.12) — Watching gauges, dials, or other indicators to make sure a machine is working pr
  Operations Analysis (imp:2.62 lvl:2.50) — Analyzing needs and product requirements to create a design.
  Management of Personnel Resources (imp:2.62 lvl:2.75) — Motivating, developing, and directing people as they work, identifying the best 
  Operation and Control (imp:2.25 lvl:2.12) — Controlling operations of equipment or systems.
  Troubleshooting (imp:2.00 lvl:1.75) — Determining causes of operating errors and deciding what to do about it.
  Management of Material Resources (imp:2.00 lvl:1.50) — Obtaining and seeing to the appropriate use of equipment, facilities, and materi
  Technology Design (imp:1.88 lvl:1.12) — Generating or adapting equipment and technology to serve user needs.
  Equipment Selection (imp:1.88 lvl:1.12) — Determining the kind of tools and equipment needed to do a job.
  Management of Financial Resources (imp:1.88 lvl:1.38) — Determining how money will be spent to get the work done, and accounting for the
  Programming (imp:1.50 lvl:0.62) — Writing computer programs for various purposes.
  Installation (imp:1.00) — Installing equipment, machines, wiring, or programs to meet specifications.
  Equipment Maintenance (imp:1.00) — Performing routine maintenance on equipment and determining when and what kind o
  Repairing (imp:1.00) — Repairing machines or systems using the needed tools.

--- NATIONAL WAGES ---
  total_employment : 13,060
  annual_median    : $88,720
  annual_pct10     : $52,920
  annual_pct25     : $68,810
  annual_pct75     : $116,650
  annual_pct90     : $145,280
  annual_mean      : $95,360
  hourly_median    : $42.65

--- GEOGRAPHIC DISPERSION ---
  highest_state    : South Carolina ($108,660)
  lowest_state     : Montana ($52,230)
  dispersion_ratio : 2.080x

--- TOP STATES BY WAGE (39 total) ---
  Manufacturing                            emp:    7,400  median: $  84,680
  Professional, Scientific, and Technical Services emp:    1,870  median: $  97,260
  Management of Companies and Enterprises  emp:    1,610  median: $ 106,040
  Wholesale Trade                          emp:      980  median: $  99,830
  Educational Services                     emp:      390  median: $  68,590
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:      260  median: $  79,600
  Agriculture, Forestry, Fishing and Hunting emp:      230  median: $  61,140
  Administrative and Support and Waste Management and Remediation Services emp:      120  median: $  68,370
  Transportation and Warehousing           emp:      100  median: $  73,590
  Health Care and Social Assistance        emp:       30  median: $  69,700

--- TOP INDUSTRIES BY EMPLOYMENT (10 total) ---
  Manufacturing                            emp:    7,400  median: $  84,680
  Professional, Scientific, and Technical Services emp:    1,870  median: $  97,260
  Management of Companies and Enterprises  emp:    1,610  median: $ 106,040
  Wholesale Trade                          emp:      980  median: $  99,830
  Educational Services                     emp:      390  median: $  68,590
  Federal, State, and Local Government, excluding State and Local Government Schools and Hospitals and the U.S. Postal Service (OEWS Designation) emp:      260  median: $  79,600
  Agriculture, Forestry, Fishing and Hunting emp:      230  median: $  61,140
  Administrative and Support and Waste Management and Remediation Services emp:      120  median: $  68,370
  Transportation and Warehousing           emp:      100  median: $  73,590
  Health Care and Social Assistance        emp:       30  median: $  69,700

exact_match_status : found
matched_title      : Journal of Food Science and Technology
match_score        : 0.6761
wikidata_qid       : Q15750183
word_count         : 85
wikipedia_url      : https://en.wikipedia.org/wiki/Journal_of_Food_Science_and_Technology
license            : CC BY-SA 4.0
fetched_at         : 2026-06-02T20:42:21.389878Z

--- WIKIPEDIA FULL TEXT ---
The Journal of Food Science and Technology is a bimonthly peer-reviewed scientific journal covering food science and food technology. It was established in 1964 and is published by Springer Science+Business Media on behalf of the Association of Food Scientists and Technologists of India, of which it is the official journal. The editor-in-chief is N. Bhaskar (Central Food Technological Research Institute). According to the Journal Citation Reports, the journal has a 2021 impact factor of 3.117 .


== References ==


== External links ==
Official website

--- SEMANTIC NEIGHBORS (5) ---

  Title: International Union of Food Science and Technology (similarity: 0.5783)
  URL: https://en.wikipedia.org/wiki/International_Union_of_Food_Science_and_Technology
  QID: Q6054102
  Extract: The International Union of Food Science and Technology (IUFoST) is the global scientific organization and voice for food science and technology representing more than 300,000 food scientists, engineers and technologists through its work in more than 100 countries. It is a voluntary, non-profit assoc

  Title: Rose Marie Pangborn (similarity: 0.3077)
  URL: https://en.wikipedia.org/wiki/Rose_Marie_Pangborn
  QID: Q7367847
  Extract: Rose Marie Valdes Pangborn was a Mexican-American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She c

  Title: Medical laboratory scientist (similarity: 0.3934)
  URL: https://en.wikipedia.org/wiki/Medical_laboratory_scientist
  QID: Q708800
  Extract: A medical laboratory scientist (MLS), clinical laboratory scientist (CLS), or medical technologist (MT) is a licensed healthcare professional who performs diagnostic testing of body fluids, examples: blood, urine, sputum and other body tissue. The medical technologist is tasked with releasing the pa

  Title: New Zealand Institute of Food Science and Technology (similarity: 0.5647)
  URL: https://en.wikipedia.org/wiki/New_Zealand_Institute_of_Food_Science_and_Technology
  QID: Q122973453
  Extract: The New Zealand Institute of Food Science and Technology (NZIFST) is a professional society for food scientists and technologists in industry and academia in New Zealand.

  Title: Sam Porcello (similarity: 0.2222)
  URL: https://en.wikipedia.org/wiki/Sam_Porcello
  QID: Q7408025
  Extract: Samuel J. Porcello was an American food scientist who worked at Nabisco for 34 years. He is particularly noted for his work on the modern Oreo cookie. Porcello held five patents directly related to the Oreo. In particular, Porcello was the inventor of one version of the white Oreo cookie creme-filli

model_pass1          : claude-sonnet-4-20250514
model_pass2          : claude-haiku-4-5-20251001
inference_confidence : high
confidence_notes     : Strong confidence based on comprehensive O*NET data including detailed work activities, knowledge requirements, and wage data from BLS OEWS May 2025. Multiple related occupations provide clear context for career pathways and skill relationships.
inferred_at          : 2026-06-03T15:19:59.674213+00:00
tokens_input         : 4,670
tokens_output        : 4,179
cost_usd             : $0.045781
wikipedia_used       : False
wikipedia_title      : Journal of Food Science and Technology
wikipedia_note       : While an exact match was found for a food science journal rather than the occupation itself, the semantic neighbors include relevant professional organizations like the International Union of Food Science and Technology, indicating the field's established scientific foundation.

--- PROSE FIELDS ---

ROLE SUMMARY:
Food Scientists and Technologists apply chemistry, microbiology, engineering, and other sciences to study food processing, deterioration, and safety while developing new food products and preservation methods. They analyze food content for nutritional components, ensure compliance with government regulations, and research innovative ways to make processed foods safe, palatable, and nutritious. These professionals bridge the gap between scientific research and food production, working to improve food quality, extend shelf life, and develop new food sources for consumers.

DAY IN THE LIFE:
Food scientists spend their days conducting laboratory analyses to test food samples for safety, quality, and nutritional content, examining raw ingredients for processing suitability and finished products for compliance standards. They collaborate with process engineers, plant operators, and marketing specialists to resolve production challenges and develop new food items based on consumer feedback. Much of their time involves documenting research findings, evaluating data to determine compliance with government regulations, and staying current with scientific literature to maintain their expertise. They also inspect food processing facilities to ensure adherence to sanitation and safety standards, while researching innovative preservation, packaging, and delivery methods using their knowledge of chemistry and biology.

WHO THRIVES:
Individuals who excel as food scientists possess strong analytical minds with high problem sensitivity and exceptional attention to detail, as evidenced by the role's emphasis on dependability and precision in testing and compliance work. They demonstrate intellectual curiosity and creative thinking abilities, essential for developing new food products and innovative processing methods. Strong communication skills are crucial since they must collaborate with diverse teams including engineers, operators, and marketing professionals while documenting complex technical findings. Those who thrive tend to have investigative personalities with realistic problem-solving approaches, reflecting the occupation's RIASEC profile emphasizing systematic investigation and hands-on technical work.

CAREER ENTRY:
Entry into food science typically requires a bachelor's degree, with 81.8% of professionals holding this credential, often in food science, chemistry, biology, or related fields. The role demands considerable preparation as classified in Job Zone 4, requiring extensive knowledge in production processes, chemistry, and food production systems. Some professionals enter through post-secondary certificates (9.1%) or associate degrees (4.5%), particularly those transitioning from related technical fields.

CAREER TRAJECTORY:
Food scientists can advance to senior research positions, food safety regulatory management, or specialized roles such as flavorists or fermentation scientists. Career progression often leads to positions in product development management, quality assurance leadership, or consulting roles in professional services. The strong foundation in chemistry, biology, and engineering principles enables transitions to related fields such as chemical engineering, agricultural science, or biotechnology product development.

MARKET INTELLIGENCE:
Food scientists earn a median annual salary of $88,720 according to BLS OEWS May 2025, with entry-level positions starting around $52,920 and experienced professionals earning up to $145,280. Geographic wage variation is significant, with South Carolina offering the highest median at $108,660 compared to Montana's $52,230, representing a 2.08x differential. The field employs 13,060 professionals nationally, with manufacturing sectors providing the largest employment base at 7,400 positions, followed by professional services (1,870) and management companies (1,610). Employment concentration suggests strong demand in food production hubs and research centers.

AUTOMATION OUTLOOK:
Food scientists face moderate automation risk as their work heavily involves complex analysis, creative problem-solving, and regulatory compliance that require human judgment and expertise. While laboratory testing equipment and data analysis tools continue advancing, the core activities of developing new products, ensuring food safety compliance, and collaborating with cross-functional teams remain largely automation-resistant due to their complexity and need for scientific reasoning.

--- REASONED EDGES ---
  [career_pathway] Food Science Technicians (19-4013.00) — confidence:high
    reasoning: Technicians perform similar testing and analysis tasks but with less independent research responsibility, representing a natural entry point or support role.
    data: Similar work activities in testing and quality control
    data: Related O*NET classification as Primary-Short
  [knowledge_overlap] Chemists (19-2031.00) — confidence:high
    reasoning: Both roles require extensive chemistry knowledge (level 5.2 for food scientists) and analytical laboratory work for product testing and development.
    data: Chemistry knowledge importance 4.0
    data: Similar analytical and testing work activities
  [skill_overlap] Microbiologists (19-1022.00) — confidence:high
    reasoning: Food safety and preservation research requires microbiology expertise, with overlapping work in contamination testing and pathogen analysis.
    data: Biology knowledge level 4.3
    data: Food safety compliance activities
    data: Related O*NET Primary-Short classification
  [task_similarity] Chemical Engineers (17-2041.00) — confidence:medium
    reasoning: Both develop processing methods and production specifications, with food scientists applying engineering principles to food manufacturing systems.
    data: Engineering and Technology knowledge 3.7
    data: Production and Processing knowledge 4.4
    data: Systems Analysis transferable skill 3.6
  [transferable_skill] Quality Control Analysts (19-4099.01) — confidence:high
    reasoning: Quality Control Analysis is a key transferable skill (level 3.9) with similar compliance evaluation and testing responsibilities.
    data: Quality Control Analysis skill level 3.9
    data: Evaluating Information for Compliance work activity 4.4
    data: Similar testing and documentation requirements

--- NORMALIZER SIGNALS ---
  match_keywords   : ['food scientist', 'food technologist', 'food safety scientist', 'fermentation scientist', 'flavor scientist', 'food preservation', 'food processing', 'nutritional analysis']
  exclude_keywords : ['chef', 'nutritionist', 'dietitian', 'restaurant', 'culinary']
  title_patterns   : ['Food Scientist', 'Food Technologist', '*Food*Scientist', 'Food Safety*', '*Fermentation*Scientist']
  common_variations: ['Food and Drug Research Scientist', 'Food Processing Scientist', 'Corporate Food Scientist', 'Food Safety Auditor', 'Applications Scientist', 'Dairy Bacteriologist', 'Enologist', 'Flavorist']

total_terms    : 40
top_words      : ['food', 'tendency', 'others', 'equipment', 'products', 'science', 'principles', 'standards', 'production', 'processing', 'quality', 'management', 'materials', 'control', 'includes', 'technology', 'objects', 'body', 'problems', 'research']
source_layers  : onet_tasks | onet_dimensions | dwas | wikipedia | inference

TERM                    COUNT     FREQ  DOMINANT SOURCE      SOURCE BREAKDOWN
──────────────────────────────────────────────────────────────────────────────────────────
food                       54  0.01908  inference            inference:44%  wikipedia:33%  onet_tasks:11%
tendency                   42  0.01484  onet_dimensions      onet_dimensions:100%
others                     38  0.01343  onet_dimensions      onet_dimensions:100%
equipment                  25  0.00883  onet_dimensions      onet_dimensions:92%  onet_tasks:4%  inference:4%
products                   21  0.00742  dwas                 dwas:38%  onet_dimensions:24%  onet_tasks:19%
science                    18  0.00636  wikipedia            wikipedia:56%  inference:28%  onet_dimensions:11%
principles                 17  0.00601  onet_dimensions      onet_dimensions:94%  inference:6%
standards                  15  0.00530  onet_dimensions      onet_dimensions:53%  onet_tasks:20%  dwas:13%
production                 15  0.00530  onet_dimensions      onet_dimensions:53%  inference:33%  onet_tasks:13%
processing                 14  0.00495  onet_tasks           onet_tasks:43%  onet_dimensions:29%  inference:29%
quality                    14  0.00495  onet_dimensions      onet_dimensions:43%  onet_tasks:21%  inference:21%
management                 12  0.00424  onet_dimensions      onet_dimensions:58%  inference:25%  onet_tasks:17%
materials                  12  0.00424  onet_dimensions      onet_dimensions:83%  dwas:17%
control                    12  0.00424  onet_dimensions      onet_dimensions:100%
includes                   12  0.00424  onet_dimensions      onet_dimensions:100%
technology                 12  0.00424  wikipedia            wikipedia:58%  onet_dimensions:33%  inference:8%
objects                    12  0.00424  onet_dimensions      onet_dimensions:100%
body                       12  0.00424  onet_dimensions      onet_dimensions:83%  wikipedia:17%
problems                   11  0.00389  onet_dimensions      onet_dimensions:82%  onet_tasks:9%  dwas:9%
research                   11  0.00389  inference            inference:45%  dwas:36%  onet_dimensions:9%
ideas                      11  0.00389  onet_dimensions      onet_dimensions:100%
developing                 11  0.00389  onet_dimensions      onet_dimensions:73%  inference:27%
scientific                 10  0.00353  wikipedia            wikipedia:40%  inference:40%  onet_tasks:10%
problem                    10  0.00353  onet_dimensions      onet_dimensions:70%  inference:30%
techniques                 10  0.00353  onet_dimensions      onet_dimensions:100%
activities                 10  0.00353  onet_dimensions      onet_dimensions:90%  inference:10%
scientists                 10  0.00353  inference            inference:70%  wikipedia:30%
compliance                  9  0.00318  inference            inference:67%  onet_tasks:11%  onet_dimensions:11%
safety                      9  0.00318  inference            inference:56%  onet_tasks:33%  onet_dimensions:11%
events                      9  0.00318  onet_dimensions      onet_dimensions:89%  onet_tasks:11%
ways                        9  0.00318  onet_dimensions      onet_dimensions:78%  onet_tasks:11%  inference:11%
procedures                  9  0.00318  onet_dimensions      onet_dimensions:89%  dwas:11%
resources                   9  0.00318  onet_dimensions      onet_dimensions:100%
quickly                     9  0.00318  onet_dimensions      onet_dimensions:100%
orientation                 9  0.00318  onet_dimensions      onet_dimensions:100%
improve                     8  0.00283  dwas                 dwas:50%  onet_dimensions:25%  onet_tasks:12%
operations                  8  0.00283  onet_dimensions      onet_dimensions:75%  onet_tasks:25%
needs                       8  0.00283  onet_dimensions      onet_dimensions:100%
rules                       8  0.00283  onet_dimensions      onet_dimensions:100%
monitoring                  8  0.00283  onet_dimensions      onet_dimensions:100%