Cientistas de Alimentos
Ciências da Vida, Físicas e SociaisExposição à IA
- Fonte dos dados: BLSPublicado: 2026-08
Alto· relativa
BaixoQuatro faixas relativasMuito altoValor por grupo ocupacional
Escala, base e fonte
Quatro faixas relativas (Baixo / Moderado / Alto / Muito alto)
831 ocupações detalhadas da tabela de projeções de emprego do BLS. O valor é atribuído por código da National Employment Matrix (NEM), pelo que as ocupações que partilham um código NEM recebem a mesma banda
- Fonte dos dados: AnthropicPublicado: 2026-03
0.000
0.000Intervalo dos valores aqui apresentados0.745Escala, base e fonte
Índice de exposição observada, 0–1 tal como publicado
Mapeado sobre tarefas O*NET
- Fonte dos dados: ILOPublicado: 2025
0.40
0.09Intervalo dos valores aqui apresentados0.70Valor por grupo ocupacional
Escala, base e fonte
Índice de exposição à IA generativa, 0–1 tal como publicado
Grupo de base CITP-08 — todas as ocupações com o mesmo código recebem este valor
Calculado por este site, não publicado pela OIT: das 1.012 ocupações que este site liga ao conjunto de dados da OIT, 39% atingem ou superam este valor.
Que tipo de valor esta fonte publica
A categoria de BLS é uma posição relativa, não um nível absoluto, e também não é uma medição de primeira mão: agrupa em quatro faixas as posições percentis da ocupação em vários estudos publicados. Não é uma previsão de emprego ou de salários, não é uma probabilidade de adoção e não distingue automação de aumento.
Task-level exposure
Apenas tarefas expostas| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Study the structure and composition of food or the changes foods undergo in storage and processing.19-1012 | 0.030164.3 | 0.010868.8 |
Stay up-to-date on new regulations and current events regarding food science by reviewing scientific literature.19-1012 | 0.007916.9 | 0.003321.0 |
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.19-1012 | 0.006213.2 | 0.001610.2 |
Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.19-1012 | 0.00265.6 | —0 |
| Not observed on any surface — 9 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 |
Demonstrate products to clients. | —0 | —0 |
Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards. | —0 | —0 |
Search for substitutes for harmful or undesirable additives, such as nitrites. | —0 | —0 |
Develop new food items for production, based on consumer feedback. | —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