Also known as Central Lab Technician (CLT), Food Science Technician, Laboratory Assistant (Lab Assistant), Quality Analyst, Quality Assurance Analyst (QA Analyst), Quality Control Technician (QC Technician), Quality Technician
Also known as Central Lab Technician (CLT), Food Science Technician, Laboratory Assistant (Lab Assistant)
Food Science Technicians work with food scientists or technologists to perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products.
In addition, Food Science Technicians includes technicians who assist in research and development of production technology, quality control, packaging, processing, and use of foods.
Food Science Technicians are often responsible for overseeing or executing some or all of the following tasks:
The above responsibilities are specific to Food Science Technicians. More generally, Food Science Technicians are involved in several broader types of activities:
The median salary for a Food Science Technician is $41,970, and the average salary is $45,920. Both the median and average roughly describe the middle of the Food Science Technician salary range, but the average is more easily affected by extremely high or low salaries.
Many Food Science Technicians earn significantly more or less than the average, due to several factors. About 10% of Food Science Technicians earn less than $28,650 per year, 25% earn less than $34,550, 75% earn less than $53,250, and 90% earn less than $66,620.
Between the years of 2020 and 2030, the number of Food Science Technicians is expected to change by 7.9%, and there should be roughly 3,700 open positions for Food Science Technicians every year.
Career interests describe a person's preferences for different types of working environments and activities. When a person's interest match the demands of an occupation, people are usually more engaged and satisfied in that role.
Compared to most occupations, those who work as a Food Science Technician are usually higher in their Realistic, Conventional, and Investigative interests.
Food Science Technicians typically have strong Realistic interests. Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Also, Food Science Technicians typically have strong Conventional interests. Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Lastly, Food Science Technicians typically have strong Investigative interests. Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
People differ in their values, or what is most important to them for building job satisfaction and fulfillment.
Compared to most people, those working as a Food Science Technician tend to value Support, Relationships, and Independence.
Most importantly, Food Science Technicians very strongly value Support. Occupations that satisfy this work value offer supportive management that stands behind employees.
Second, Food Science Technicians moderately value Relationships. Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment.
Lastly, Food Science Technicians moderately value Independence. Occupations that satisfy this work value allow employees to work on their own and make decisions.
Each occupation brings its own set of psychological demands, which describe the characteristics necessary to perform the job well.
In order to perform their job successfully, people who work as Food Science Technicians must consistently demonstrate qualities such as attention to detail, integrity, and dependability.
Below, you'll find a list of qualities typically required of Food Science Technicians, ranked by importance:
Food Science Technicians often have training in vocational schools, related on-the-job experience, or an associate's degree.
Food Science Technicians usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with this occupation.
Food Science Technicians may benefit from understanding of specialized subject areas, such as production and processing, customer and personal service, or chemistry knowledge.
The list below shows several areas in which most Food Science Technicians might want to build proficiency, ranked by importance.
Food Science Technicians must develop a particular set of abilities to perform their job well. Abilities are individual capacities that influence a person's information processing, sensory perception, motor coordination, and physical strength or endurance. Individuals may naturally have certain abilities without explicit training, but most abilities can be sharpened somewhat through practice.
For example, Food Science Technicians need abilities such as inductive reasoning, oral comprehension, and oral expression in order to perform their job at a high level. The list below shows several important abilities for Food Science Technicians, ranked by their relative importance.
Skills are developed capacities that enable people to function effectively in real-world settings. Unlike abilities, skills are typically easier to build through practice and experience. Skills influence effectiveness in areas such as learning, working with others, design, troubleshooting, and more.
Food Science Technicians frequently use skills like reading comprehension, active listening, and writing to perform their job effectively. The list below shows several critical skills for Food Science Technicians, ranked by their relative importance.
The information provided on this page is adapted from data and descriptions published by the U.S. Department of Labor, Employment and Training Administration under the CC BY 4.0 license. TraitLab has modified some information for ease of use and reading, and the U.S. Department of Labor, Employment, and Training Administration has not approved, endorsed, or tested these modifications.
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