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
IS WORK OVER?
Food engineer
27%
AI can already do 27% of this job.
#158 / 633
View rankingFood 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.
| Task | Share | AI | Points |
|---|---|---|---|
Process, balances and shelf life.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 48% | +8.6 |
Plant, pasteurise and the batch that will not set.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
HACCP, labelling and the rules.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Reformulate, costs and the ingredient supplier.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Taste, marketing and not lying on the pack.EstimateNo 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.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 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
IS WORK OVER?
Spa manager
27%
#148 / 633
View rankingSpa manager
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 |
|---|---|---|---|
Diary, cabins and the staff.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 48% | +8.6 |
Client, the complaint and the one who is late.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Protocols, hygiene and the product.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Occupancy, the hotel and not giving the circuit away.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
The inspection, insurance and not hiding the incident.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
Smell right, and no double-booked massage.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 27% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cabin diary
- hygiene protocols
- the circuit
- spa occupancy
- spa staff
- products
- complaints
- massages
Sources for this job· O*NET 11-9072.00· ESCO/ISCO 1431