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Food Science Technicians Go Back to List
Perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products.
 Tools & Technology
 Tools used in this occupation:
 
  • Magnetic tools
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  • Ultraviolet UV lamps
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  • Homogenizers
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  • Laboratory blenders or emulsifiers
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  • Laboratory mills
  •  Technology used in this occupation:
     
  • Data base user interface and query software
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  • Spreadsheet software
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  • Presentation software
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  • Word processing software
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  • Office suite software
  •  Tasks
     
  • Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients.
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  • Provide assistance to food scientists or technologists in research and development, production technology, or quality control.
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  • Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
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  • Record or compile test results or prepare graphs, charts, or reports.
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  • Analyze test results to classify products or compare results with standard tables.
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  • Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics.
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  • Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.
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  • Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
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  • Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications.
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  • Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
  •  Skills
     
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
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  • 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.
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  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.
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  • Speaking - Talking to others to convey information effectively.
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  • Science - Using scientific rules and methods to solve problems.
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  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
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  • Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
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  • Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
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  • Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
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  • Time Management - Managing one's own time and the time of others.
  •  Knowledge
     
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
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  • 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.
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  • 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 m
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  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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  • Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
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  • Computers and Electronics - Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
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  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
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  • 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.
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  • Mechanical - Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
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  • Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
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     Education & Training
      Education:   Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
      Related Experience:   Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
      View Related Programs on Connecticut's Education & Training ConneCTion site.
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     Wage Information
     
    Region Average Entry Level  Mid-Range 
    Annual  Hourly 
    Statewide $31,503.00 $15.15  $9.81  $9.73 - $19.93 
    ONET Resource Center Some of the occupational information on this page is formulated from O*NETTM v17.0 data. O*NETTM is a trademark of the U.S. Department of Labor, Employment and Training Administration.
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