Food Scientists and Technologists
Life, Physical, and Social Science Occupations- O*NET-SOC 代码
- 19-1012.00
Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.
- 数据来源: BLS发布时间: 2026-08
高· 相对
低四级相对区间很高职业群单位数值
尺度 · 母数 · 来源
四级相对类别（低 / 中等 / 高 / 很高）
以BLS就业预测表中831个细分职业为基数。取值按 NEM（全国就业矩阵）代码给定，因此共用同一 NEM 代码的职业得到相同分档
- 数据来源: Anthropic发布时间: 2026-03
0.000
0.000此处所载数值的范围0.745尺度 · 母数 · 来源
- 数据来源: ILO发布时间: 2025
0.40
0.09此处所载数值的范围0.70职业群单位数值
尺度 · 母数 · 来源
生成式AI暴露度指数，按发布原值0–1
按 ISCO-08 细类（4 位）发布的数值。按原样应用美国劳工统计局（BLS）的官方对照表（ISCO-08→2010 SOC、2010 SOC→2018 SOC）关联到本职业，对应关系为全部或部分对应
该来源发布的是什么性质的数值
BLS的类别是相对排位而非绝对水平，也不是一手测量：它把多项已发表研究给出的职业百分位排名归并为四个等级。它不是就业或工资预测，不是采用概率，也不区分自动化与增强。
Task-level exposure
显示隐藏的 4 项工作已评分任务 13 项 · β ≥ 0.5 的任务 9 项（69.2%）
β = 直接暴露（E1）+ 0.5 × 借助工具时的暴露（E2），依据原始代码库的定义。
- 原始单位：O*NET 27.2 任务 → O*NET 31.0 职业代码
- 所有已评分任务均在 O*NET 31.0 任务列表中。
- 来源
- OpenAI "GPTs are GPTs" exposure rubric
- 版本
- gh-main-0471612
- 许可
- MIT License, Copyright (c) 2024 OpenAI
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 (O*NET 27.2) | 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 |
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®, Eloundou et al. (2023): see full notices on the Credits page
O*NET 31.0 全部任务（13 项）
本职业在 O*NET 31.0 中的全部任务（英文原文；任务类型为核心或补充）。暴露值不列在此清单中，而在上方表格里，位于各来源所用 O*NET 版本的任务表述旁。
| 任务（O*NET 31.0） | 类型 |
|---|---|
| Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards. | 核心 |
| Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value. | 核心 |
| Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development. | 核心 |
| Evaluate food processing and storage operations and assist in the development of quality assurance programs for such operations. | 核心 |
| Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience. | 核心 |
| Study the structure and composition of food or the changes foods undergo in storage and processing. | 核心 |
| Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences. | 核心 |
| Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications. | 核心 |
| Demonstrate products to clients. | 核心 |
| Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management. | 核心 |
| Seek substitutes for harmful or undesirable additives, such as nitrites. | 核心 |
| Develop new food items for production, based on consumer feedback. | 核心 |
| Stay up to date on new regulations and current events regarding food science by reviewing scientific literature. | 核心 |
0.36/ 3· 机器人暴露指数
尺度 · 母数 · 来源
对每项体力任务，按已实际部署、销售或演示的机器人能够完成它的环境评定 0–3 级（0 不可 · 1 围栏式机器单元、灌装线等机器人专用设施 · 2 医院药房、集装箱港口等受管理的设施 · 3 私人住宅、建筑工地等非结构化环境），再按工作时间占比求平均
以该职业 O*NET 29.3 任务中的体力任务为准
等级与时间占比由 Anthropic 使用 Claude Opus 5（网络搜索）估算（截至 2026 年）。
机器人暴露指数与本站的 AI 暴露度是不同的指标，不能相加或相互比较。该指数不代表实际采用情况或成本竞争力，0 也包括没有体力任务的职业。
每项体力任务的等级
机器人环境等级（E0–E3）
E0 机器人不可详情
评定为已实际部署、销售或演示的机器人即使在机器人专用设施中也无法完成
E1 机器人专用设施详情
评定为可在围绕机器搭建的设施中完成，例如围栏式机器单元或灌装线
E2 受管理的设施详情
评定为可在由机构按工作标准维护的人类工作设施中完成，例如医院药房或集装箱港口
E3 非结构化环境详情
评定为可在没有机构按工作标准维护的环境中完成，例如私人住宅或建筑工地
仅列出被归类为体力任务的任务；其他任务在来源中没有等级。
| 任务（O*NET 29.3） | 机器人环境等级 |
|---|---|
| Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards. | E1 机器人专用设施 |
| Check raw ingredients for maturity or stability for processing, and finished products for safety, quality, and nutritional value. | E2 受管理的设施 |
| Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience. | E0 机器人不可 |
| Study the structure and composition of food or the changes foods undergo in storage and processing. | E1 机器人专用设施 |
| Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences. | E0 机器人不可 |
| Demonstrate products to clients. | E0 机器人不可 |
| Inspect food processing areas to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management. | E0 机器人不可 |
| Seek substitutes for harmful or undesirable additives, such as nitrites. | E0 机器人不可 |
| Develop new food items for production, based on consumer feedback. | E0 机器人不可 |
职业信息
就业展望（BLS）
- 就业人数，2025
- 14K
- 预计就业人数，2035
- 15K
- 变化 (2025–35)
- +6.2%
- 年薪中位数，2025
- $88,720
- 入职通常所需学历
- Bachelor's degree
韩国职业分类关联（KSCO）
来自 AI Changing Work 制作的 Korea Occupation Direct Crosswalk v1.1 当前版本的关联。关系值从 O*NET-SOC 职业一侧解读。
| KSCO 代码 | KSCO 名称 | 关系 | 状态 |
|---|---|---|---|
| 21117 | 식품학 연구원 | 本职业范围更宽 | 已确认 |
| 23910 | 식품공학 기술자 및 연구원 | 本职业范围更宽 | 已确认 |
关系与状态的定义(kr-direct v1.1)
国际劳工组织（ILO）职业说明
以下 ISCO-08 职业组由 AI Changing Work 原样套用美国劳工统计局（BLS）发布的对照表（2018 SOC→2010 SOC、2010 SOC→ISCO-08）、不逐案取舍，与本职业相关联；每项关联可能是完全对应，也可能是部分对应。
- ISCO-08 2131Biologists, Botanists, Zoologists and Related Professionals
生物学家、植物学家、动物学家及有关专业人员
自行翻译
自行翻译 · 非 ISCO 官方词汇 — 未经国际劳工组织审核。
以下定义、任务和职业示例是 ILO 对该 ISCO-08 职业组的描述，而不是对本职业的描述。
Biologists, botanists, zoologists and related professionals study living organisms and their interactions with each other and with the environment, and apply this knowledge to solve human health and environmental problems. They work in diverse fields such as botany, zoology, ecology, marine biology, genetics, immunology, pharmacology, toxicology, physiology, bacteriology and virology.
任务
- (a) undertaking research in laboratories and in the field to increase scientific knowledge of living organisms; to discover new information; to test hypotheses; to solve problems in areas such as the environment, agriculture and health; and to develop new products, processes and techniques for pharmaceutical, agricultural and environmental use;
- (b) designing and conducting experiments and tests;
- (c) gathering human, animal, insect and plant specimens and data, and studying their origin, development, chemical and physical form, structure, composition, and life and reproductive processes;
- (d) examining living organisms using a variety of specialised equipment, instruments, technologies and techniques such as electron microscopes, telemetry, global positioning systems, biotechnology, satellite imaging, genetic engineering, digital imaging analysis, polymerase chain reaction and computer modelling;
- (e) identifying, classifying, recording and monitoring living organisms and maintaining databases;
- (f) writing scientific papers and reports detailing research and any new findings which are then made available to the scientific community in scientific journals or at conferences for scrutiny and further debate;
- (g) designing and carrying out environmental impact assessments to identify changes caused by natural or human factors;
- (h) providing advice to governments, organizations and businesses in areas such as conservation, management of natural resources, the effects of climate change and pollution.
职业示例
Animal behaviourist · Bacteriologist · Biochemist · Biologist · Biomedical researcher · Biotechnologist · Botanist · Cell geneticist · Marine biologist · Microbiologist · Molecular biologist · Molecular geneticist · Pharmacologist · Zoologist
Sources: ILO ISCO-08 — details: Credits
ESCO 职业词汇
以下每一项都是在已公开的ESCO-O*NET Crosswalk（第 1 版，2022 年）中与本职业逐项对应的。对应类型出自该对照表；表述出自 AI Changing Work。
- brewmasterESCO 2145.1.2本职业范围更宽
Brewmasters ensure brewing quality of current products and create mixtures for the development of new products. For current products, they oversee the whole brewing process following one of many brewing processes. For new products, they develop new brewing formulas and processing techniques or modify existing ones as to come up with potential new products.
- cider masterESCO 2145.1.3本职业范围更宽
Cider masters envision the manufacturing process of cider. They ensure brewing quality and follow one of several brewing processes. They modify existing brewing formulas and processing techniques in order to develop new cider products and cider-based beverages.
- food analystESCO 3111.3本职业范围更宽
Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
- food safety specialistESCO 2263.2本职业范围更宽
Food safety specialists organise processes and implement procedures to avoid problems with food safety. They comply with regulations.
- food technologistESCO 2145.1.4本职业范围更宽
Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
- oenologistESCO 2145.1.7本职业范围更宽
Oenologists track the wine manufacturing process in its entirety and supervise the workers in wineries. They supervise and coordinate production to ensure the quality of the wine and also give advice by determining the value and classification of wines being produced.
- sensory scientistESCO 2113.2本职业范围更宽
Sensory scientists carry out sensory analysis in order to compose or improve flavours and fragrances for the food, beverage and cosmetics industry. They base their flavour and fragrance development on sensory and consumer research. Sensory scientists carry out research and analyse statistical data to meet customers expectations.
- food biotechnologistESCO 2131.5有重叠，但不相同
Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.
- food technicianESCO 3119.5有重叠，但不相同
Food technicians assist food technologists in the deveolpment of processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles. They perform research and experiments on ingredients, additives and packaging. Food technicians also check product quality to ensure compliance with legislation and regulations.
来源: European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)
许可: CC BY 4.0 (EU Reuse Notice)
ESCO reuse terms and the modification notice are in Credits.
法国职业分类关联（ROME）
本职业与 ROME 4.0 职业条目（fiche）之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。标为「暂定」的关联仅凭同一模型系列（Claude）两位判定者的判定采纳，或对其判定适用运营方规则后采纳，因此其依据弱于已确认的关联。
| ROME 代码 | ROME 名称（法语） | 关系 |
|---|---|---|
| A1423 | Œnologue | 本职业范围更宽 |
| H1244 | Formulateur / Formulatrice de produits alimentaires | 本职业范围更宽暂定 |
| H1206 | Ingénieur / Ingénieure R&D en industrie | 相关，但不对应暂定 |
| H1310 | Responsable sécurité sanitaire en agroalimentaire | 相关，但不对应暂定 |
| H1505 | Nez | 相关，但不对应暂定 |
Source: France Travail — Répertoire Opérationnel des Métiers et des Emplois (ROME 4.0), version 61, last updated 15 June 2026 (https://www.data.gouv.fr/datasets/repertoire-operationnel-des-metiers-et-des-emplois-rome). Licence Ouverte 2.0.
ROME codes and titles are reproduced unchanged; the links to O*NET-SOC occupations are AI Changing Work's own judgment and are not a France Travail correspondence.
(AI Changing Work link release: fr-direct v1)
西班牙职业分类关联（CNO-11）
本职业与 CNO-11 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。
| CNO-11 代码 | CNO-11 名称（西班牙语） | 关系 |
|---|---|---|
| 2427 | Enólogos | 本职业范围更宽暂定 |
| 2158 | Profesionales de la salud y la higiene laboral y ambiental | 相关，但不对应 |
| 2435 | Ingenieros químicos | 相关，但不对应 |
| 2413 | Químicos | 相关，但不对应暂定 |
Source: Instituto Nacional de Estadística (INE), National Classification of Occupations 2011 (CNO-11, Royal Decree 1591/2010) — www.ine.es · Licensed CC BY 4.0. CNO-11 codes and Spanish titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not an INE correspondence.
(AI Changing Work link release: es-direct v1)
德国职业分类关联（KldB）
本职业与 KldB 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。
| KldB 代码 | KldB 名称（德语） | 关系 |
|---|---|---|
| 29104 | Berufe in der Getränkeherstellung (ohne Spezialisierung) - hoch komplexe Tätigkeiten | 本职业范围更宽暂定 |
| 29114 | Brauer/innen und Mälzer/innen - hoch komplexe Tätigkeiten | 本职业范围更宽暂定 |
| 29134 | Brenner/innen und Destillateure/Destillateurinnen - hoch komplexe Tätigkeiten | 本职业范围更宽暂定 |
| 29284 | Berufe in der Lebensmittelherstellung (sonstige spezifische Tätigkeitsangabe) - hoch komplexe Tätigkeiten | 本职业范围更宽暂定 |
| 29204 | Berufe in der Lebensmittelherstellung (ohne Spezialisierung) - hoch komplexe Tätigkeiten | 有重叠，但不相同 |
| 41384 | Berufe in der Chemie (sonstige spezifische Tätigkeitsangabe) - hoch komplexe Tätigkeiten | 相关，但不对应 |
| 11604 | Berufe im Weinbau - hoch komplexe Tätigkeiten | 相关，但不对应暂定 |
| 82284 | Berufe in Ernährungs- und Gesundheitsberatung, Wellness (sonstige spezifische Tätigkeitsangabe) - hoch komplexe Tätigkeiten | 相关，但不对应暂定 |
Source: © Statistik der Bundesagentur für Arbeit — Klassifikation der Berufe 2010 – überarbeitete Fassung 2020, https://statistik.arbeitsagentur.de. KldB codes and titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own mapping (eigene Zuordnung) and are not a Bundesagentur für Arbeit correspondence.
(AI Changing Work link release: de-direct v1)
日本职业分类关联（JSCO）
本职业与 JSCO 职业之间的关联，由 AI Changing Work 借助 AI 模型判定。关系从本职业一侧解读。
| JSCO 代码 | JSCO 名称（日语） | 关系 |
|---|---|---|
| 071 | 食品技術者（開発） | 本职业范围更宽 |
| 081 | 食品技術者（開発を除く） | 有重叠，但不相同 |
| 051 | 自然科学系研究者 | 相关，但不对应 |
Source: Ministry of Internal Affairs and Communications (MIC), Japan Standard Occupational Classification (Dec. 2009, MIC Notification No. 555). JSCO codes and Japanese titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not a MIC correspondence.
(AI Changing Work link release: jp-direct v1)
本页数据的来源与许可，以及 AI Changing Work 的修改与翻译说明：致谢与来源