علماء الأغذية
علوم الحياة والفيزيائية والاجتماعيةالتعرّض للذكاء الاصطناعي
- مصدر البيانات: BLSتاريخ النشر: 2026-08
مرتفع· نسبي
منخفضأربع فئات نسبيةمرتفع جدًاقيمة على مستوى المجموعة المهنية
المقياس والأساس والمصدر
أربع فئات نسبية (منخفض / متوسط / مرتفع / مرتفع جدًا)
831 مهنة تفصيلية في جدول توقعات التوظيف لدى BLS. وتُسند القيمة على مستوى رمز مصفوفة التوظيف الوطنية (NEM)، فالمهن التي تشترك في الرمز نفسه تأخذ النطاق نفسه
- مصدر البيانات: Anthropicتاريخ النشر: 2026-03
0.000
0.000نطاق القيم المعروضة هنا0.745المقياس والأساس والمصدر
- مصدر البيانات: ILOتاريخ النشر: 2025
0.40
0.09نطاق القيم المعروضة هنا0.70قيمة على مستوى المجموعة المهنية
المقياس والأساس والمصدر
مؤشر التعرّض للذكاء الاصطناعي التوليدي، 0–1 كما نُشر
وحدة التصنيف ISCO-08 — تأخذ كل المهن ذات الرمز نفسه هذه القيمة
محسوب من قِبل هذا الموقع وليس منشورًا من منظمة العمل الدولية: من بين 1,012 مهنة يربطها هذا الموقع بمجموعة بيانات المنظمة، تبلغ نسبة التي تساوي هذه القيمة أو تتجاوزها 39%.
ما نوع القيمة التي ينشرها هذا المصدر
فئة BLS رتبة نسبية لا مستوى مطلق، وليست قياسًا مباشرًا: فهي تجمع الرتب المئينية للمهنة في عدة دراسات منشورة في أربع فئات. وهي ليست توقّعًا للتوظيف أو الأجور، ولا احتمالًا للتبني، ولا تفرّق بين الأتمتة والتعزيز.
Task-level exposure
المهام ذات التعرض فقط| Task | Claude.aiRaw / share % |
|---|---|
Study the structure and composition of food or the changes foods undergo in storage and processing.19-1012 | 0.046962.4 |
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.19-1012 | 0.009512.7 |
Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value.19-1012 | 0.00597.8 |
Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.19-1012 | 0.00597.8 |
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.19-1012 | 0.00395.2 |
Stay up-to-date on new regulations and current events regarding food science by reviewing scientific literature.19-1012 | 0.00314.2 |
| Not observed on any surface — 7 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | |
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development. | —0 |
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences. | —0 |
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications. | —0 |
Demonstrate products to clients. | —0 |
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards. | —0 |
Search for substitutes for harmful or undesirable additives, such as nitrites. | —0 |
Develop new food items for production, based on consumer feedback. | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task | βE1 + 0.5 × E2 |
|---|---|
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.O*NET Task ID 7485 | 0.5 |
Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value.O*NET Task ID 7486 | 0.5 |
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.O*NET Task ID 7487 | 0.5 |
Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations.O*NET Task ID 7488 | 0.5 |
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.O*NET Task ID 7491 | 0.5 |
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.O*NET Task ID 7492 | 0.5 |
Seek substitutes for harmful or undesirable additives, such as nitrites.O*NET Task ID 7495 | 0.5 |
Develop new food items for production, based on consumer feedback.O*NET Task ID 18611 | 0.5 |
Stay up to date on new regulations and current events regarding food science by reviewing scientific literature.O*NET Task ID 18612 | 0.5 |
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.O*NET Task ID 7489 | 0.0 |
Study the structure and composition of food or the changes foods undergo in storage and processing.O*NET Task ID 7490 | 0.0 |
Demonstrate products to clients.O*NET Task ID 7493 | 0.0 |
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management.O*NET Task ID 7494 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page