Individual Occupational Requirements for
GS-1382: Food Technology Series
The text below is extracted verbatim from
Section IV-B of the Operating Manual for Qualification Standards
for General Schedule Positions (p.IV-B-194), but contains minor edits
to conform to web-page requirements.
Use these individual occupational requirements in conjunction with
the "Group Coverage Qualification Standard for
Professional and Scientific Positions."
- Degree: food technology, or dairy technology, microbiology, biology, chemistry, physics,
or a related discipline or field of biological or physical science. The course work must
have been comprised of at least 30 semester hours in the basic biological and physical
sciences, and included at least 20 semester hours in food technology and closely related
subjects, or 20 semester hours in subjects that can be applied directly to food
technology.
OR
- Combination of education and experience--courses equivalent to a major, including the
course work specified, as shown in A above, plus appropriate experience or additional
education.
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