IS WORK OVER?

Automation index

How much of a Dyer’s job can AI already do?

A bath recipe comes earlier. The colour as ordered without bleeding do not.

This percentage does not predict how many people will lose their jobs.

Task comparison

Dyer

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.

TaskShareAIPoints
Recipe, bath and the sample.
Estimate

No public source provides a precise figure. This is our estimate.

16%40%+6.4
Dye, stir and the one that takes uneven.
Estimate

No public source provides a precise figure. This is our estimate.

18%14%+2.5
Rinse, fix and the fastness.
Estimate

No public source provides a precise figure. This is our estimate.

16%28%+4.5
Job, the garment and the fibre they did not mention.
Estimate

No public source provides a precise figure. This is our estimate.

16%22%+3.5
The client, the black and not bleeding on the shirt.
Estimate

No public source provides a precise figure. This is our estimate.

18%18%+3.2
The colour as ordered, and not bleeding.
Estimate

No public source provides a precise figure. This is our estimate.

16%12%+1.9
Total100%22%

Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low

Skills and activities

  • bath recipes
  • dye garments
  • fastness
  • fix colour
  • samples
  • fibres
  • rinse
  • bleeding

Sources for this job· O*NET 51-6051.00· ESCO/ISCO 7533

Food engineer

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.

TaskShareAIPoints
Process, balances and shelf life.
Estimate

No public source provides a precise figure. This is our estimate.

18%48%+8.6
Plant, pasteurise and the batch that will not set.
Estimate

No public source provides a precise figure. This is our estimate.

16%22%+3.5
HACCP, labelling and the rules.
Estimate

No public source provides a precise figure. This is our estimate.

16%36%+5.8
Reformulate, costs and the ingredient supplier.
Estimate

No public source provides a precise figure. This is our estimate.

16%28%+4.5
Taste, marketing and not lying on the pack.
Estimate

No public source provides a precise figure. This is our estimate.

18%14%+2.5
That it tastes like food, and not shipping the bad batch.
Estimate

No public source provides a precise figure. This is our estimate.

16%12%+1.9
Total100%27%

Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low

Skills and activities

  • food process
  • shelf life
  • HACCP
  • reformulate
  • labelling
  • pasteurise
  • taste prototypes
  • plant balances

Sources for this job· O*NET 17-2021.00· ESCO/ISCO 2145

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