खाद्य वैज्ञानिक
जीवन, भौतिक और सामाजिक विज्ञानAI एक्सपोजर
- डेटा स्रोत: BLSप्रकाशन: 2026-08
उच्च· सापेक्ष
कमचार सापेक्ष श्रेणियाँबहुत उच्चव्यवसाय-समूह स्तर का मान
मापक्रम, आधार और स्रोत
चार सापेक्ष बैंड (कम / मध्यम / उच्च / बहुत उच्च)
BLS रोज़गार पूर्वानुमान तालिका के 831 विस्तृत व्यवसायों के आधार पर। मान NEM (नेशनल एम्प्लॉयमेंट मैट्रिक्स) कोड के स्तर पर दिया जाता है, इसलिए एक ही NEM कोड वाले व्यवसायों को वही बैंड मिलता है
- डेटा स्रोत: Anthropicप्रकाशन: 2026-03
0.000
0.000यहाँ दिए गए मानों की सीमा0.745मापक्रम, आधार और स्रोत
- डेटा स्रोत: ILOप्रकाशन: 2025
0.40
0.09यहाँ दिए गए मानों की सीमा0.70व्यवसाय-समूह स्तर का मान
मापक्रम, आधार और स्रोत
जेनरेटिव AI एक्सपोजर सूचकांक, प्रकाशित रूप में 0–1
ISCO-08 यूनिट समूह — समान कोड वाले सभी व्यवसायों को यही मान मिलता है
यह इस साइट की गणना है, ILO द्वारा प्रकाशित आँकड़ा नहीं: इस साइट द्वारा ILO डेटासेट से जोड़े गए 1,012 व्यवसायों में से 39% इस मान के बराबर या उससे अधिक हैं।
यह स्रोत किस प्रकार का आँकड़ा प्रकाशित करता है
BLS की श्रेणी सापेक्ष रैंक है, निरपेक्ष स्तर नहीं, और यह प्रथम-हस्त माप भी नहीं है: यह कई प्रकाशित अध्ययनों में व्यवसाय की पर्सेंटाइल रैंकों को चार बैंडों में बांटती है। यह रोज़गार या वेतन का पूर्वानुमान नहीं है, न अपनाए जाने की संभावना, और यह स्वचालन और संवर्धन में अंतर नहीं करती।
Task-level exposure
केवल एक्सपोज़र वाले कार्य| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Study the structure and composition of food or the changes foods undergo in storage and processing.19-1012 | 0.027656.8 | 0.013463.4 |
Stay up-to-date on new regulations and current events regarding food science by reviewing scientific literature.19-1012 | 0.008116.7 | 0.004320.5 |
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.19-1012 | 0.006413.2 | —0 |
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.19-1012 | 0.00306.2 | —0 |
Develop new food items for production, based on consumer feedback.19-1012 | 0.00204.1 | —0 |
Search for substitutes for harmful or undesirable additives, such as nitrites.19-1012 | 0.00153.1 | —0 |
Demonstrate products to clients. | —0 | 0.003416.1 |
| Not observed on any surface — 6 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. | ||
Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards. | —0 | —0 |
Check raw ingredients for maturity or stability for processing and finished products for safety, quality, and nutritional value. | —0 | —0 |
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development. | —0 | —0 |
Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations. | —0 | —0 |
Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications. | —0 | —0 |
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards. | —0 | —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
व्यावसायिक जानकारी
इस व्यवसाय से जुड़े हालिया बदलाव
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[स्रोत: AI Changing Work Blog]