Food Science Technicians
Tasks Include:
- Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients.
- Provide assistance to food scientists or technologists in research and development, production technology, or quality control.
- Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
- Record or compile test results or prepare graphs, charts, or reports.
- Analyze test results to classify products or compare results with standard tables.
- Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics.
- Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.
- Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: No Data
National: +7.2%
Education
Bachelor's Degree
Job Zone:
Three: Medium Preparation Needed
Income Range:
Highest ($50,000 and up)
Median Earnings:
National
$47,860.00
State
$58,360.00
Regional
Food Science Technicians
Description
Career Cluster: | Agriculture, Food & Natural Resources |
Work with food scientists or technologists to perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products. Includes technicians who assist in research and development of production technology, quality control, packaging, processing, and use of foods.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Education
Required Level of Education
- Bachelor's Degree = 32.33%
- Associate's Degree (or other 2-year degree) = 23.04%
- High School Diploma - or the equivalent (for example, GED) = 16.50%
- Master's Degree = 12.78%
- Some College Courses = 12.35%
- Doctoral Degree = 1.19%
- Post-Doctoral Training = 1.19%
- Less than a High School Diploma = 0.61%
Related Work Experience
- Over 6 months, up to and including 1 year = 36.91%
- Over 6 years, up to and including 8 years = 15.64%
- None = 13.94%
- Over 2 years, up to and including 4 years = 12.78%
- Over 3 months, up to and including 6 months = 10.59%
- Up to and including 1 month = 3.57%
- Over 1 year, up to and including 2 years = 3.28%
- Over 1 month, up to and including 3 months = 2.09%
- Over 4 years, up to and including 6 years = 1.19%
On-Site or In-Plant Training
- Up to and including 1 month = 36.89%
- Over 1 month, up to and including 3 months = 21.31%
- Over 3 months, up to and including 6 months = 15.05%
- Over 1 year, up to and including 2 years = 12.78%
- None = 11.59%
- Over 6 months, up to and including 1 year = 1.19%
- Over 2 years, up to and including 4 years = 1.19%
On-the-Job Training
- Over 1 month, up to and including 3 months = 44.12%
- Anything beyond short demonstration, up to and including 1 month = 35.29%
- Over 6 months, up to and including 1 year = 12.78%
- Over 3 months, up to and including 6 months = 5.42%
- Over 1 year, up to and including 2 years = 1.19%
- Over 2 years, up to and including 4 years = 1.19%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Tasks
Core Tasks Include:
- Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients.
- Provide assistance to food scientists or technologists in research and development, production technology, or quality control.
- Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
- Record or compile test results or prepare graphs, charts, or reports.
- Analyze test results to classify products or compare results with standard tables.
- Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics.
- Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.
- Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications.
- Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.
- Maintain records of testing results or other documents as required by state or other governing agencies.
- Monitor and control temperature of products.
- Perform regular maintenance of laboratory equipment by inspecting, calibrating, cleaning, or sterilizing.
- Train newly hired laboratory personnel.
- Supervise other food science technicians.
Supplemental Tasks Include:
- Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.
- Prepare or incubate slides with cell cultures.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Knowledge
% | Subject | Description |
---|---|---|
69.00 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
67.00 | Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
61.25 | 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. |
60.75 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
53.25 | Computers and Electronics | Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming. |
52.50 | Biology | Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment. |
51.00 | Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Skills
% | Subject | Description |
---|---|---|
68.75 | Reading Comprehension | Understanding written sentences and paragraphs in work-related documents. |
62.50 | 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. |
62.50 | Writing | Communicating effectively in writing as appropriate for the needs of the audience. |
62.50 | Speaking | Talking to others to convey information effectively. |
56.25 | Science | Using scientific rules and methods to solve problems. |
56.25 | Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. |
53.00 | Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
53.00 | Coordination | Adjusting actions in relation to others' actions. |
53.00 | Quality Control Analysis | Conducting tests and inspections of products, services, or processes to evaluate quality or performance. |
53.00 | Complex Problem Solving | Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. |
50.00 | Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
50.00 | Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
50.00 | Instructing | Teaching others how to do something. |
50.00 | Time Management | Managing one's own time and the time of others. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Abilities
% | Subject | Description |
---|---|---|
72.00 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
68.75 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
68.75 | Written Comprehension | The ability to read and understand information and ideas presented in writing. |
68.75 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
68.75 | Written Expression | The ability to communicate information and ideas in writing so others will understand. |
65.50 | Inductive Reasoning | The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events). |
65.50 | Deductive Reasoning | The ability to apply general rules to specific problems to produce answers that make sense. |
62.50 | 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. |
56.25 | Visual Color Discrimination | The ability to match or detect differences between colors, including shades of color and brightness. |
56.25 | Speech Recognition | The ability to identify and understand the speech of another person. |
56.25 | Speech Clarity | The ability to speak clearly so others can understand you. |
53.00 | Information Ordering | The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
53.00 | Category Flexibility | The ability to generate or use different sets of rules for combining or grouping things in different ways. |
53.00 | Flexibility of Closure | The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material. |
53.00 | Perceptual Speed | The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. |
53.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
50.00 | Mathematical Reasoning | The ability to choose the right mathematical methods or formulas to solve a problem. |
50.00 | Number Facility | The ability to add, subtract, multiply, or divide quickly and correctly. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Work Activities
% | Subject | Description |
---|---|---|
82.50 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
82.00 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
80.50 | Working with Computers | Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. |
79.00 | Documenting/Recording Information | Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. |
78.50 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
78.00 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
75.25 | Evaluating Information to Determine Compliance with Standards | Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. |
73.00 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
67.25 | Analyzing Data or Information | Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
67.00 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
65.25 | Updating and Using Relevant Knowledge | Keeping up-to-date technically and applying new knowledge to your job. |
64.75 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
63.75 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
63.75 | Coordinating the Work and Activities of Others | Getting members of a group to work together to accomplish tasks. |
62.75 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
59.25 | Guiding, Directing, and Motivating Subordinates | Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. |
57.50 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
56.75 | Performing Administrative Activities | Performing day-to-day administrative tasks such as maintaining information files and processing paperwork. |
54.75 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
53.50 | Developing and Building Teams | Encouraging and building mutual trust, respect, and cooperation among team members. |
53.50 | Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
52.25 | Controlling Machines and Processes | Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
49.75 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
49.50 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Work Styles
% | Subject | Description |
---|---|---|
92.25 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
85.75 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
83.25 | Independence | Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. |
81.75 | Integrity | Job requires being honest and ethical. |
79.25 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
72.75 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
69.75 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
69.00 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
67.75 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
66.25 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
62.25 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
57.00 | Persistence | Job requires persistence in the face of obstacles. |
55.50 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
54.50 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
52.00 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Work Values
% | Subject | Description |
---|---|---|
83.33 | Support | Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical. |
61.17 | Relationships | Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service. |
50.00 | Achievement | Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement. |
50.00 | Independence | Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Work Context
% | Subject | Description |
---|---|---|
98.60 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
98.20 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
95.60 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
94.20 | Electronic Mail | How often do you use electronic mail in this job? |
91.60 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
91.20 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
91.00 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
89.80 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
87.40 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
87.40 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
83.00 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
81.00 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
80.80 | Telephone | How often do you have telephone conversations in this job? |
80.80 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
79.40 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
79.00 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
78.60 | Spend Time Walking and Running | How much does this job require walking and running? |
78.20 | Spend Time Standing | How much does this job require standing? |
78.00 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
75.20 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
73.00 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
71.80 | Exposed to Contaminants | How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)? |
71.40 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
69.40 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
68.20 | Indoors, Not Environmentally Controlled | How often does this job require working indoors in non-controlled environmental conditions (e.g., warehouse without heat)? |
67.60 | Exposed to Hazardous Conditions | How often does this job require exposure to hazardous conditions? |
67.40 | Exposed to Hazardous Equipment | How often does this job require exposure to hazardous equipment? |
66.80 | Letters and Memos | How often does the job require written letters and memos? |
58.80 | Exposed to High Places | How often does this job require exposure to high places? |
58.80 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
56.00 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
54.80 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
49.60 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Job Zone Three: Medium Preparation Needed
- Overall Experience
- Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job.
- Job Training
- Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations.
- Examples
- These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include hydroelectric production managers, desktop publishers, electricians, agricultural technicians, barbers, court reporters and simultaneous captioners, and medical assistants.
- Education
- Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $36,050.00 | $47,860.00 | $60,180.00 |
Virginia | $51,310.00 | $58,360.00 | $71,660.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Science Technicians
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 15,200 | 16,300 | +7.2% |
Virginia | No Data | No Data | No Data |
Region | Current* | Projected | % Change |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Science Technicians
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Food Scientists and Technologists
- Chemical Technicians
- Quality Control Analysts
- Agricultural Technicians
- Agricultural Inspectors
- Separating, Filtering, Clarifying, Precipitating, and Still Machine Setters, Operators, and Tenders
- Calibration Technologists and Technicians
- Inspectors, Testers, Sorters, Samplers, and Weighers
- Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
- Industrial Engineering Technologists and Technicians
- Chemists
- Food Batchmakers
- Graders and Sorters, Agricultural Products
- Medical and Clinical Laboratory Technicians
- Medical and Clinical Laboratory Technologists
- Quality Control Systems Managers
- Biofuels Processing Technicians
- Chemical Plant and System Operators
- Histotechnologists
- Food Cooking Machine Operators and Tenders
Careers in Food Products and Processing Systems Pathway:
- Agricultural Technicians
- First-Line Supervisors of Farming, Fishing, and Forestry Workers
- Food Science Technicians
- Food Scientists and Technologists
- Graders and Sorters, Agricultural Products
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Food Science Technicians
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Science Technicians
Related Schools
- Averett University
- Bluefield University
- Bridgewater College
- Christopher Newport University
- Danville Community College
- Eastern Mennonite University
- Emory & Henry College
- Ferrum College
- George Mason University
- Hampden-Sydney College
- Hampton University
- Hollins University
- James Madison University
- Liberty University
- Longwood University
- Mary Baldwin University
- Marymount University
- Norfolk State University
- Northern Virginia Community College
- Old Dominion University
- Radford University
- Randolph College
- Randolph-Macon College
- Richard Bland College
- Roanoke College
- Shenandoah University
- Southern Virginia University
- Sweet Briar College
- University of Lynchburg
- University of Mary Washington
- University of Richmond
- University of Virginia-Main Campus
- Virginia Commonwealth University
- Virginia Military Institute
- Virginia Polytechnic Institute and State University
- Virginia State University
- Virginia Union University
- Virginia Wesleyan University
- Washington and Lee University
- William & Mary
The data sources for the information displayed here include: O*NET™. (Using onet28)