Food Science Technicians

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Also known as:  Agriculture Technician, Agronomy Technician, Artificial Breeding Technician, Cotton Program Technician, Dairy Lab Technician, Dairy Technician, Dairy Technologist, Feed Mill Lab Technician, Feed Research Technician, Food Quality Technician
SNAPSHOT Expand
Perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products.
Leadership
HIGH
Critical decision making
HIGH
Level of responsibilities
HIGH
Job challenge and pressure to meet deadlines
HIGH
Dealing and handling conflict
LOW
Competition for this position
LOW
Communication with others
HIGH
Work closely with team members, clients etc.
HIGH
Comfort of the work setting
HIGH
Exposure to extreme environmental conditions
LOW
Exposure to job hazards
LOW
Physical demands
LOW
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DAILY TASKS Expand
Provide assistance to food scientists or technologists in research and development, production technology, or quality control.
Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics.
Record or compile test results or prepare graphs, charts, or reports.
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients.
Clean and sterilize laboratory equipment.
Analyze test results to classify products or compare results with standard tables.
MAIN ACTIVITIES Expand
Processing Information Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Analyzing Data or Information Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Documenting/Recording Information Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
Identifying Objects, Actions, and Events Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
Updating and Using Relevant Knowledge Keeping up-to-date technically and applying new knowledge to your job.
AREAS OF KNOWLEDGE Expand
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Chemistry Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Biology Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
KEY ABILITIES Expand
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
Written Comprehension The ability to read and understand information and ideas presented in writing.
Written Expression The ability to communicate information and ideas in writing so others will understand.
Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
Near Vision The ability to see details at close range (within a few feet of the observer).
Speech Clarity The ability to speak clearly so others can understand you.
TOP SKILLS Expand
Speaking Talking to others to convey information effectively.
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
Writing Communicating effectively in writing as appropriate for the needs of the audience.
Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Science Using scientific rules and methods to solve problems.
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.