Automation index
How much of a Textile engineer’s job can AI already do?
A dye recipe comes earlier. Getting the colour the same over ten thousand metres do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Textile engineer
27%
AI can already do 27% of this job.
#165 / 623
View rankingTextile 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 |
|---|---|---|---|
Recipes, weaves and piece QC.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 48% | +8.6 |
Shop, looms and the warp break.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Supplier, cotton and the sustainability card.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Finishes, shrinkage and fastness tests.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
The brand, the deadline and the colour that misses.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
Ten thousand metres the same, and not hiding the bad yardage.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
- dye recipes
- weaves
- looms
- colour fastness
- shrinkage
- piece card
- warp
- textile finishes
Sources for this job· O*NET 17-2199.00· ESCO/ISCO 2141
IS WORK OVER?
Pork butcher
21%
#404 / 623
View rankingPork butcher
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 |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511