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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.
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.
Use the Group Coverage Qualification Standard for Technical and Medical Support Positions for this series in conjunction with the Individual Occupational Requirements described below.