食品科学者
生命・物理・社会科学AI露出度
- データ出典: BLS公表時点: 2026-08
高い· 相対
低い4段階の相対区分非常に高い職業群単位の値
尺度・母数・出典
4段階の相対区分（低い / 中程度 / 高い / 非常に高い）
BLS雇用見通し表の詳細職業831件が母数。値は NEM(全国雇用マトリクス)コード単位で付与されるため、同じ NEM コードの職業は同じバンドになります
- データ出典: Anthropic公表時点: 2026-03
0.000
0.000ここに掲載された値の範囲0.745尺度・母数・出典
- データ出典: ILO公表時点: 2025
0.40
0.09ここに掲載された値の範囲0.70職業群単位の値
尺度・母数・出典
生成AI露出度指数、公開されたまま0–1
ISCO-08の職業小分類単位 — 同じコードの職業はすべて同じ値
当サイトの算出であり、ILOが公表した数値ではありません。当サイトがILOデータセットに結び付けた職業1,012件のうち、この値以上のものは39%です。
この出典がどのような性格の値か
BLSの区分は絶対水準ではなく相対順位であり、一次測定でもありません。複数の既存研究が付けた職業別パーセンタイル順位を4段階にまとめた値です。雇用や賃金の予測でもなく、導入確率でもなく、自動化と増強を区別しません。
Task-level exposure
露出のある作業のみ| 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