IS WORK OVER?

Automation index

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

A plant balance and HACCP come earlier. Reformulating so it still tastes like food do not.

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

Task comparison

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

Health inspector

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
Inspection, HACCP and the premises history.
Estimate

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

16%40%+6.4
Kitchen, workshop or farm and what is behind.
Estimate

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

18%14%+2.5
Minutes, holds and pulling the batch.
Estimate

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

16%32%+5.1
Outbreaks, samples and the lab.
Estimate

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

16%28%+4.5
The precautionary closure and the one who kicks off.
Estimate

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

18%18%+3.2
That nobody gets ill, and signing the minute.
Estimate

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

16%12%+1.9
Total100%24%

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

Skills and activities

  • inspect workshops
  • HACCP
  • hold batches
  • close premises
  • take samples
  • food outbreaks
  • health minutes
  • food hygiene

Sources for this job· O*NET 19-5012.00· ESCO/ISCO 2263

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