Occupation: Food Scientists and Technologists
Task: Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 0 (N=27)
Source: Occupational Expert, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 14.81 (N=27)
Source: Occupational Expert, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 37.04 (N=27)
Source: Occupational Expert, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 25.93 (N=27)
Source: Occupational Expert, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 18.52 (N=27)
Source: Occupational Expert, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 3.7 (N=27)
Source: Occupational Expert, 06/2010

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 0 (N=27)
Source: Occupational Expert, 06/2010

Scale: Importance
Value: 3.89 (N=27)
Source: Occupational Expert, 06/2010

Scale: Relevance of Task
Value: 100 (N=27)
Source: Occupational Expert, 06/2010