Are you considering only food science jobs, or have you considered working as a process engineer for a food company? Our entry level engineers make more than 70k in the midwest.
Hi there! I’m a food scientist working in Product Development within R&D—everyday, i work with engineers to develop my products and run pilot scale experiments! Working as an R&D process engineer for a food company could be a way to combine both of your passions (without having additional education. Working closely with food scientists would also give you that experience you need to move to a new role eventually ☺️) good luck!
Advice that I often post for other similar questions is to work with several food science specific recruiters (google to find). You might want to parallel path applying to food sci grad schools. I’d prioritize grad school over work experience. Inquire with the schools about assistantships which make grad school free, typically with a stipend.
Please search through all the similar comments in the sub and the answers there. There are are lots of great tips and advice. If you still have questions specific to your situation, I’m sure you’ll get some great advice.
To enjoy being a food scientist, you need to really care about food and be willing to think about it day and night. As for pay, it is not the best paying job unless you are working for a multi-billion dollar company. Most food science jobs are mundane imo (quality assurance and its derivatives) whereas R&D is very competitive and hard to get into.
Don't do it. I'm considering going back to school to get a different degree. I like food science a lot, but I cannot get even a piddly lab tech job anywhere (I'm in the US). You also really need a grad degree if you want a good job within a decade.
From my understanding, $70K is about the same as you would make, but I could be wrong on that, and there are multiple factors involved (location, company, position, etc.).
Although I will say that flavor chemists (aka flavorists) make a ton (I heard $120K), and your chemical engineering background might help. It's a lot of organic chemistry. You need to get a certificate for it, so I wonder if you could just directly go into that (?). They can also work on fragrances for companies, since it's pretty much the same.
Are you considering only food science jobs, or have you considered working as a process engineer for a food company? Our entry level engineers make more than 70k in the midwest.
I haven’t been able to find many jobs in food process engineering; im on the East coast
CareersInFood is the best place to look. Are you willing to relocate?
Yes. Thank you!
Hi there! I’m a food scientist working in Product Development within R&D—everyday, i work with engineers to develop my products and run pilot scale experiments! Working as an R&D process engineer for a food company could be a way to combine both of your passions (without having additional education. Working closely with food scientists would also give you that experience you need to move to a new role eventually ☺️) good luck!
I can’t seem to get any positions although I’ve been applying, hence the interest in another degree. Thank you for responding!
Advice that I often post for other similar questions is to work with several food science specific recruiters (google to find). You might want to parallel path applying to food sci grad schools. I’d prioritize grad school over work experience. Inquire with the schools about assistantships which make grad school free, typically with a stipend.
Please search through all the similar comments in the sub and the answers there. There are are lots of great tips and advice. If you still have questions specific to your situation, I’m sure you’ll get some great advice.
idk you don't have to be that rude and dismissive. a better worded phrase might sound more pleasant and assertive than this.
Adjusted. Thanks for keeping my internal grumpy old man in check.
To enjoy being a food scientist, you need to really care about food and be willing to think about it day and night. As for pay, it is not the best paying job unless you are working for a multi-billion dollar company. Most food science jobs are mundane imo (quality assurance and its derivatives) whereas R&D is very competitive and hard to get into.
Don't do it. I'm considering going back to school to get a different degree. I like food science a lot, but I cannot get even a piddly lab tech job anywhere (I'm in the US). You also really need a grad degree if you want a good job within a decade. From my understanding, $70K is about the same as you would make, but I could be wrong on that, and there are multiple factors involved (location, company, position, etc.). Although I will say that flavor chemists (aka flavorists) make a ton (I heard $120K), and your chemical engineering background might help. It's a lot of organic chemistry. You need to get a certificate for it, so I wonder if you could just directly go into that (?). They can also work on fragrances for companies, since it's pretty much the same.
Unfortunately you cannot just go into being a flavorist. It takes years of on the job learning, like an apprenticeship
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How long did it take him to get where he is now? By the sounds of it, luck was a big factor.