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Food Scientists & Technologists Competency Model

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Job Function/Industry: Life Physical & Social Science
Description: Competency model composed of education, experience, tasks, competencies and characteristics required to effectively:
- Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.
Version: The basic version contains education, experience, tasks and competencies required for the occupation. The complete version adds the behaviors required for the occupation, painting a clear picture of what is expected and reducing subjectivity.
Author: DOL O*Net - this product uses the O*NET Database version 17.0, but has been improved for relevance to competency-based talent management
Last Updated: June 2010
# of Competencies Included: 30
Competencies weighted based on significance, including but not limited to:
1 - Production and Processing
2 - Chemistry
3 - Food Production
4 - Biology
5 - Oral Comprehension
6 - Written Comprehension
7 - Problem Sensitivity
8 - Inductive Reasoning
9 - Oral Expression
10 - Deductive Reasoning
Format: After checkout you will receive an email with a link to the competency model in PDF format.