Automation index
How much of a Art conservator’s job can AI already do?
A photo and an analysis come earlier. The scalpel, and not loading the work, do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Art conservator
21%
AI can already do 21% of this job.
#436 / 633
View rankingArt conservator
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Survey, photos, analysis and the treatment proposal.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Cleaning, fill, inpainting and protection.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 8% | +1.8 |
Reversibility, and not overworking the piece.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Report, dossier and the owner’s or museum’s yes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Transport, climate and the piece’s setting.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 18% | +2.9 |
Ethics and liability for what is touched.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 12% | +1.7 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- conserve art
- clean paint
- inpainting
- fills
- treatment report
- reversibility
- analyse the work
- not overworking the piece
Sources for this job· O*NET 25-4013.00· ESCO/ISCO 2621
IS WORK OVER?
Cheesemaker
22%
#373 / 633
View rankingCheesemaker
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Milk, pH and the day’s recipe.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Set, cut and the drain.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Turn, salt and the ageing room.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Taste, the batch and the one that splits.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The co-op, the season and not selling too early.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
Sign the ageing, and not forcing the pH.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 22% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- set curd
- drain whey
- turn cheeses
- ageing room
- milk pH
- salt
- taste batches
- cheese recipe
Sources for this job· O*NET 51-3092.00· ESCO/ISCO 7513