Work with food scientists or technologists to perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products. Includes technicians who assist in research and development of production technology, quality control, packaging, processing, and use of foods.
Work Activities
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Record or compile test results or prepare graphs, charts, or reports.
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Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients.
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Maintain records of testing results or other documents as required by state or other governing agencies.
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Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics.
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Monitor and control temperature of products.
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Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
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Perform regular maintenance of laboratory equipment by inspecting, calibrating, cleaning, or sterilizing.
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Analyze test results to classify products or compare results with standard tables.
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Provide assistance to food scientists or technologists in research and development, production technology, or quality control.
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Train newly hired laboratory personnel.
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Prepare or incubate slides with cell cultures.
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Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications.
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Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
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Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
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Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.
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Active Listening
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
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Reading Comprehension
Understanding written sentences and paragraphs in work-related documents.
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Speaking
Talking to others to convey information effectively.
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Inductive Reasoning
The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
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Oral Comprehension
The ability to listen to and understand information and ideas presented through spoken words and sentences.
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Oral Expression
The ability to communicate information and ideas in speaking so others will understand.
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Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
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Customer and Personal Service
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
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Chemistry
Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
- Education Associate's degree
- Work Experience No work experience
- Training 1 to 12 months on-the-job training
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Realistic: People interested in this work like activities that include practical, hands-on problems and solutions.They do well at jobs that need:
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Attention to Detail
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Integrity
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Dependability
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Cooperation
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Adaptability/Flexibility
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Initiative
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Steam autoclaves or sterilizers
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Microplate readers
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Laboratory mechanical convection ovens
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Handheld thermometer
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Extracting equipment for laboratories
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Spreadsheet software
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Presentation software
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Electronic mail software
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Data base user interface and query software
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Application server software
