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Perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products. (O'Net 19-4011.02)
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| Reported job titles:
Beer Brewer,
Bench Technician,
Biotechnician,
Bottle House Quality Control Technician,
Brew Master,
Brewer
(view all job titles)
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Career Video
for Agricultural and Food Science Technicians |
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| Locations
| May 2012 |
| hourly rates |
annual rates |
| Average |
Median |
Midrange |
Average |
Median |
Midrange |
| Vermont |
$ 20.23 |
$ 18.63 |
$ 16.48 -
$ 23.13
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$ 42,070 |
$ 38,740 |
$ 34,270 -
$ 48,110
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| Burlington-South Burlington, VT Metropolitan NECTA |
$ 19.43 |
$ 17.89 |
$ 16.33 -
$ 21.00
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$ 40,410 |
$ 37,220 |
$ 33,970 -
$ 43,690
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| Southern Vermont Balance of State |
$ 20.74 |
$ 19.48 |
$ 16.70 -
$ 22.84
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$ 43,140 |
$ 40,520 |
$ 34,730 -
$ 47,510
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| Northern Vermont Balance of State |
$ 21.27 |
$ 22.75 |
$ 16.81 -
$ 26.47
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$ 44,240 |
$ 47,320 |
$ 34,970 -
$ 55,050
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source: Occupational Employment Statistics, Vermont Labor Market Information, U.S. Bureau of Labor Statistics, released May 2013. |
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| Location |
Employment |
Annual % change
(compounded) |
Annual job openings
(due to growth and
net replacements) |
| 2010 |
2020 |
| Vermont |
78 |
82 |
0.5% |
3 |
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source: Employment Projections, Vermont Economic & Labor Market Information, in cooperation with U.S. Bureau of Labor Statistics, statewide estimates released August 2012, area estimates released April 2013. |
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No industries of employment data for this occupation.
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Conduct standardized tests on food, beverages, additives, and preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients. |
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Provide assistance to food scientists and technologists in research and development, production technology, and 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 and compile test results, and prepare graphs, charts, and reports. |
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Clean and sterilize laboratory equipment. |
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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 and biological samples to identify cell structures and 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, and weigh bottles, cans, and other containers to ensure hardness, strength, and dimensions that meet specifications. |
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| source: Occupational Information Network: Food Science Technicians updated December 2005 |
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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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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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Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
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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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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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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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Biology - Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. |
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| source: Occupational Information Network: Food Science Technicians updated December 2005 |
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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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Reading Comprehension - Understanding written sentences and paragraphs in work related documents. |
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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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Science - Using scientific rules and methods to solve problems. |
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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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Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making. |
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Mathematics - Using mathematics to solve problems. |
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Speaking - Talking to others to convey information effectively. |
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Writing - Communicating effectively in writing as appropriate for the needs of the audience. |
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Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly. |
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| source: Occupational Information Network: Food Science Technicians updated December 2005 |
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Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. |
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Oral Expression - The ability to communicate information and ideas in speaking so others will understand. |
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Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense. |
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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. |
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Written Comprehension - The ability to read and understand information and ideas presented in writing. |
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Written Expression - The ability to communicate information and ideas in writing so others will understand. |
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Near Vision - The ability to see details at close range (within a few feet of the observer). |
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Speech Clarity - The ability to speak clearly so others can understand you. |
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Inductive Reasoning - The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
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Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
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| source: Occupational Information Network: Food Science Technicians updated December 2005 |
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Processing Information - Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
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Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
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Analyzing Data or Information - Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
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Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
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Documenting/Recording Information - Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
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Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
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Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. |
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Updating and Using Relevant Knowledge - Keeping up-to-date technically and applying new knowledge to your job. |
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Interacting With Computers - Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
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Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
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| source: Occupational Information Network: Food Science Technicians updated December 2005 |
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Realistic - 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 outsi |
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Conventional - 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. |
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Investigative - 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. |
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| source: Occupational Information Network: Food Science Technicians updated June 2008 |
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Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
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Integrity - Job requires being honest and ethical. |
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Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. |
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Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
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Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
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Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. |
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Initiative - Job requires a willingness to take on responsibilities and challenges. |
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Analytical Thinking - Job requires analyzing information and using logic to address work-related issues and problems. |
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Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
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Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. |
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| source: Occupational Information Network: Food Science Technicians updated December 2005 |
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| No state licenses listed for this occupation.
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Job Zone Three: Medium Preparation Needed |
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Education: Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree. |
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Training: Employees in these occupations 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 these occupations. |
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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. |
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| source: Occupational Information Network: Food Science Technicians updated December 2005 |
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Related Instructional Programs |
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- Agricultural Animal Breeding
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- Animal/Livestock Husbandry and Production
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| | Search for schools offering these programs at |
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| source: National Center for Education Statistics 2000 Classification of Instructional Programs
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| Labor Exchange Information |
|
A source for occupational characteristics, such as age, gender, race, and years of education
and an alternative source for occupational wage rates.
Limited to people looking for jobs and the jobs advertised through VDOL
Vermont Job Link. |
| Look for statewide information over the latest 12 months for Agricultural and Food Science Technicians . |
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| Occupational Outlook Handbook |
| The Occupational Outlook Handbook is a nationally recognized source of career information, designed to provide valuable assistance to individuals making decisions about their future work lives. Revised every two years, the Handbook describes what workers do on the job, working conditions, the training and education needed, earnings, and expected job prospects in a wide range of occupations. |
| Handbook occupations related to Food Science Technicians : |
| Science technicians |
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| O*NET™ Online |
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O*NET Online is an interactive web site for those interested in exploring occupations through O*NET, The Occupational Information Network database.
All of the descriptive information on this page comes from the O*NET database, version 14.0, released July 2009.
The O*NET database takes the place of the Dictionary of Occupational Titles (DOT) as the nation's primary source of occupational information. |
| For additional information on Food Science Technicians , go to
O*NET Online Detail Report. |
For the O*NET Online home page, go to 
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| source: Occupational Information Network: Food Science Technicians |
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