How do you determine if a career in food science is right for you?

For me, food science is the magic behind the meal! It's like being a detective, unravelling the mysteries of taste, texture, and aroma. We blend the magic of chemistry with the precision of engineering, all to understand how food works its wonders. From the sizzle of a steak to the fluff of a cake, we explore the science that makes it all happen. It's about ensuring our food is safe, delicious, and packed with goodness, from farm to fork. So next time you bite into a juicy burger, remember, there's a whole science team behind that satisfying crunch!

Like it. Would be good to precise from the beginning that Food is about the product itself as well its primary packaging and highlight better this dimension .

In my opinion, the most important skills generally include: - Strong analytical and problem-solving skills - Attention to detail - Good communication and interpersonal skills - Ability to work independently and as part of a team - Knowledge of food safety regulations and standards - Understanding of food chemistry, microbiology, and processing techniques - Ability to conduct experiments and analyze data - Proficiency in computer software programs such as Microsoft Office and statistical analysis tools - Ability to search for and find answers - Curiosity and passion for foods.

Think as well if you have interest, passion or natural affinity for specific range of food: dairy products, waters & beverages, alcools, fruits and vegetables, meet, fish, …etc That will help you to choose some specialties in your studies.

I would highlight that food is a large playground for creativity and innovation. Personally I find a high purpose in working for a food company putting its consumers and patients first.

In the context of the recent COVID-19 pandemic, food production for obvious reason, was considered essential. Furthermore, unlike many industries making food is something that is relatively physical (it cannot be done with zoom). Therefore, if you are in the front lines of food science it means that you are likely not going to work remotely. For example, the culture at Beyond Meat, the company I worked at during the pandemic is that innovation required tasting the food, feeling the texture, and sensing organoleptic properties. Thus, remote work was not something that was possible in the R&D department.

If your brain sizzles at the thought of untangling the mysteries of food, and your heart leaps at the challenge of crafting culinary delights through science, then buckle up! Food science is a playground for curious minds who love tinkering, experimenting, and solving puzzles. It's a blend of chemistry, biology, physics, and engineering, all working together to unlock the secrets of taste, texture, and aroma. If you're the kind of person who geeks out over the science behind that perfect golden brown crust or the gooey magic of a molten chocolate chip cookie, then food science might just be your calling. It's a field that's constantly evolving, with endless possibilities for innovation and the potential to make a real impact on the world.