Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and de...

Apply microbiology, biochemistry, and process engineering to design, optimize, and control food and beverage fermenta...

Apply chemistry to characterize food composition, reactions, and deterioration; develop and validate methods to quant...

Design, scale, and optimize food processing systems and equipment using principles of chemical, mechanical, and food ...

Apply microbiology, chemistry, and risk assessment to prevent, detect, and control foodborne hazards; evaluate ingred...

Apply chemistry, microbiology, and engineering to research ingredients and food systems; analyze composition and nutr...

Apply chemistry, microbiology, engineering, and sensory science to develop, reformulate, and scale food products; ana...

Apply food science, chemistry, microbiology, and engineering to design, formulate, and scale new and improved food an...

Ensure the safety, quality, and compliance of food products by applying chemistry, microbiology, statistics, and engi...

Research and study the inheritance of traits at the molecular, organism or population level. May evaluate or treat pa...

Evaluate, diagnose, and manage patients with inherited and genomic conditions across the lifespan. Order and interpre...

Apply computational, statistical, and software engineering methods to analyze genomic and other omics data, uncover t...

Research and analyze the inheritance and variation of traits at the molecular, organismal, and population levels; des...

Investigate gene structure, function, and variation at the DNA and RNA level to elucidate inheritance and disease mec...

Research and analyze inheritance and expression of traits in plants at the molecular, organismal, and population leve...

Study genetic variation within and among populations to understand inheritance, evolution, and demographic processes;...

Lead experimental and computational research on gene function and inheritance at molecular, organismal, and populatio...

Grade, sort, or classify unprocessed food and other agricultural products by size, weight, color, or condition.

Grade, sort, and classify cheeses by flavor, aroma, texture, color, weight, and condition to determine maturity, qual...

Classify and grade seed cotton and lint bales by staple length, micronaire, strength, color, leaf/trash content, and ...

Inspect, grade, and sort shell eggs by size, weight, shell condition, cleanliness, and internal quality using candlin...

Grade, sort, and classify fresh fruit by size, weight, color, ripeness, and condition for packing and distribution.

Inspect and grade unprocessed agricultural products by size, weight, color, and condition to determine quality and pr...

Evaluate and classify grain by moisture, test weight, kernel condition, and foreign material; assign grades and direc...

Grade, sort, and classify raw nuts by size, weight, color, moisture, and condition to meet quality and safety standards.

Inspect and grade poultry carcasses and parts, sorting by size, weight, color, and condition to meet quality and safe...

Grade and sort fresh vegetables by size, weight, color, ripeness, and condition to meet quality and packing standards.

Grade, sort, and classify raw wool fleeces by fiber diameter (micron), staple length, crimp, color, strength, and con...

Use hands or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.

Humanely stun and render cattle insensible prior to slaughter using approved equipment; restrain animals, verify inse...

Use hand tools and mechanical equipment to remove viscera from poultry or livestock carcasses, separate edible offal,...

Use hands or hand tools to fillet, cut, and trim fish for processing, packaging, or retail sale.

Use knives and meat-cutting equipment to cut, trim, debone, and portion meat for retail or processing.

Use oyster knives and hand tools to shuck, clean, sort, and pack oysters for raw service or cooking while maintaining...

Use hands and hand tools to clean, cut, trim, and package fish and shellfish for processing or retail while following...

Remove hides, skins, rinds, and membranes from carcasses and fillets using knives and skinning equipment, preparing p...

Use knives and hand tools to trim meat, poultry, and seafood to specification, removing defects, bones, skin, and exc...

Investigate the growth, structure, development, and other characteristics of microscopic organisms, such as bacteria,...

Investigate the growth, structure, development, and other characteristics of microscopic organisms, such as bacteria,...