Overall, food scientists have higher job satisfaction rates than most professions, according to this study. If you're looking for an easy way out, work for a company that's really big and has a product that's easy to manufacture. Food scientists often earn salaries that are competitive with other science and engineering degrees. Most have successfully found a job or gained admission to graduate school months after graduating.
If possible, adapt your work experience to the type of position that interests you. For example, if you want to become a food technologist, quality manager, or product developer, you can look for jobs at a food manufacturing company or retailer. Alternatively, if you're interested in following a nutritional pathway, try to gain experience in a healthcare or public health setting. I have personally taught that there should be a postgraduate course on the study of food when I was in high school at an early age, until I was informed that it existed.
Technical service providers and government departments responsible for developing food policy and compliance processes also offer employment. Diverse environment: When working in the food industry, there are literally thousands of different jobs available. I see food science growing in the future as more people realize what's going on behind the scenes of the food supply. I'm proud to be a food scientist, but all I think about is job opportunities after I graduate.
I want to gain experience in the food industry after graduating and want to start my own business in the future. However, you'll want to think *very, very harshly* about the risks of earning a degree in chemistry or microbiology in today's work environment, if food science doesn't work. This transition might work better if you returned and obtained an additional degree in food science or, possibly, one of the fundamental laboratory sciences (for example, the field of food science is interdisciplinary in nature, meaning that there are a variety of jobs that a scientist from food may cover). I will graduate in the fall and will have most of my higher-level Food Science courses under my belt.
Grace, you probably already have the necessary mathematics and statistics from your previous degree, but you may want to get a background in laboratory science, especially in chemistry, since those courses are sequential. In chemical engineering to a postgraduate degree in food science, but it's much more difficult (perhaps only on this side of the impossible) to do it the other way around. It seems to create greater opportunities and a better general orientation towards the profession (s); besides, you won't be an outcast in relation to the IFT, which doesn't really want to extend membership to aspiring food scientists who aren't enrolled in food science programs. Jobs are also available in local authorities and regulatory bodies in areas such as food safety, inspection and analysis.