The U.S. Department of Labor has developed an automated occupational information database, O*NET, that identifies and describes work content, work skills, and training requirements for all jobs across the country in all sectors of the economy. Much of the occupational information contained in this report is derived directly from the O*NET database, and supplemented with information from the Bureau of Labor Statistics, Census Bureau, and Labor Market and Career Information.
| Industry | % of Food Science Technicians employed | Annual Growth Rate |
|---|---|---|
| Dairy product manufacturing | 10.6 | 0.45 |
| Other food manufacturing | 8.3 | 1.55 |
| Animal slaughtering and processing | 6.1 | 0.00 |
| Fruit and vegetable preserving and specialty food manufacturing | 6.1 | 0.00 |
| Beverage manufacturing | 6 | 0.74 |
| Grain and oilseed milling | 3.6 | 0.00 |
| Bakeries and tortilla manufacturing | 3.2 | 0.00 |
| Architectural, engineering, and related services | 2.6 | 1.84 |
| Scientific research and development services | 2.4 | 0.00 |
| Restaurants and other eating places | 2.2 | 0.00 |
| 2024 Statewide average hourly wage | $24.10 |
| 2024 National average hourly wage | $26.15 |
| 2022 National employment | 21,200 |
| 2022 Texas employment | 2,033 |
| Texas projected employment by 2032 | 2,321 |
| Texas projected annual employment and Turnover openings through 2032 | 319 |
| Region | Employment | Projected Employment 2032 | Projected Annual Openings 2032 |
Annual Growth Rate |
Average Income |
|---|---|---|---|---|---|
| Texas (all regions) | 2,033 | 2,321 | 319 | 1.33% | $50,128.00 |
| Top 10 Relevant Knowledge Areas | Relevant Importance Levels |
|---|---|
| Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
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| Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
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| Chemistry Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods. |
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| English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
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| Computers and Electronics Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. |
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| Biology Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. |
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| Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
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| Administrative Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology. |
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| Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
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| Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. |
| Top 10 Relevant Skill Areas | Relevant Importance Levels |
|---|---|
| Reading Comprehension Understanding written sentences and paragraphs in work-related documents. |
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| Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. |
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| Writing Communicating effectively in writing as appropriate for the needs of the audience. |
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| Speaking Talking to others to convey information effectively. |
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| Science Using scientific rules and methods to solve problems. |
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| Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
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| Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
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| Coordination Adjusting actions in relation to others' actions. |
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| Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
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| Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance. |
| Top 10 Relevant Abilities | Relevant Importance Levels |
|---|---|
| Near Vision The ability to see details at close range (within a few feet of the observer). |
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| Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences. |
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| Written Comprehension The ability to read and understand information and ideas presented in writing. |
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| Oral Expression The ability to communicate information and ideas in speaking so others will understand. |
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| Written Expression The ability to communicate information and ideas in writing so others will understand. |
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| Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense. |
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| Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
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| Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem. |
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| Visual Color Discrimination The ability to match or detect differences between colors, including shades of color and brightness. |
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| Speech Recognition The ability to identify and understand the speech of another person. |