Thank you! I always use to hate as a student when the teacher didn't give examples :) It makes it much easier to understand!

I'm happy to help :)

You are so welcome!

You're so welcome!

At least in the US, the jobs are there! People just think that because they haven't heard about food science

I'm sure it's very similar! I've seen food science also be called food technology or food science and technology.

Thank you for the feedback :)

I'm glad it was helpful!

Sensory classes were my favorite! We often did simple experiments comparing Oreos to off-brand Oreos or comparing Cheese its to Cheese Nips. I can send you a lot more ideas and examples! Want to email me at abbeythefoodscientist@gmail.com

Also, a fun one is using food coloring to dye apple juice or white grape juice a new color and see if students can still recognise the flavor!

Happy to help!

I see your email and will respond there!

Happy to have you :)

No problem 😊

Yay, another food scientist in training! Glad to have you here :)

I'm so happy you're here! I love spreading the word about food science 😁

Thanks so much 🥰 for the reply pls I have a question do I need to get my first degrees inorder to get a scholarship abroad?? Cause am still a student of Upper sixth sciences in Cameroon

@@tchambahonorine4008 I would guess you could apply for a scholarship at the start of a bachelor's degree. I'm not familiar with Upper sixth science so I'm not sure what that is. But when it comes to college, I think could apply for a scholarship for all four years.

Yeah I don't really know names of classes the abroad but I know am in the last class of college

I know Kansas State has some great online food science courses that are related to food safety although I'm not sure how expensive they are

Otherwise, I'm not aware of too many online food science resources which is quite sad

If your bachelor's didn't include organic chemistry, biochemistry, and microbiology, you'll want to shore up those areas. When applying to masters programs, those were consistently cited as prerequisites. Khan Academy is good for the first two and I found a PDF of a food microbiology textbook online and worked my way through that. Otherwise, there are specific food safety certifications you can get. I'm guessing you're not in the US, since you mentioned an MSc rather than MS (same thing, different abbreviation), so I can't tell you where to find those. In the US, these certifications can include Better Process Control, HACCP, GFSI certifications. Since they rely on local regulations, I would seek out certifications in the country where you would be working.

So happy to hear you found my channel :) I think there's not a "best one" it really depends on what you enjoy and your skills. I've also seen people who did a master's degree in food safety only to go into product development!

If it's helpful, I have an older video on salaries kzfaq.info/get/bejne/oMtgZJVn1NnLhoE.html&ab_channel=AbbeytheFoodScientist

Thank you for your kind words!

I've seen people with all types of science degrees end up getting a master's in food science. I would say the most common ones are chemistry, biochemistry, some type of engineering, for biology.

Often the difference between a food scientist versus food science technician is that the technician is the title new graduates will start out when they get their first job at certain companies. Then as you are promoted you will receive new titles like food scientist, senior food scientist, etc. From a degree standpoint, I would say both have degrees in food science.

@@AbbeytheFoodScientist Thank you so much! I appreciate it

Hmm I'm trying to look up a degree in food and nutrition management but it might depend what college you're at? At first glance, it strikes me that a food science degree is more rooted in the basic science like chemistry, physics, and biology. I do think food and nutrition management could be a good lead into then starting a food science degree though.

Nutrition majors are usually frustrated with food science product developers in the food industry for having ingredients that are either not pronounceable or healthy or both. Process foods = food science but if you eat healthy you are supposed to avoid processed foods. If a student double-majored as part of their undergraduate degree (BS) in nutrition and food science (depending upon the university and how the subjects are broken)...a student could get principles in both subjects. If a student wanted to investigate how to create foods that use all natural ingredients (and if that is even possible)....doing a masters degree with a research component could e an avenue to pursue. @abbeythefoodscientist UW Madison has a nutrition major....you could just compare the coursework for the undergraduate degree with that of food science. They probably also have a list of possible jobs for nutrition and compare them to Nutrition. Monica at UW taught a class for nutrition students....she might be a good person to interview. Also, the instagram posts that the dept started some years ago are posted on the dept website. They highlighted some of the former students and each alum wrote a statement about their first job after graduating. One was a QA...described how the product line would need to be stopped because something from the machine fell into product. She gave lots of examples in her statement. If you interviewed former students about their first job...usually are everything you listed. Another side would be to interview someone who realized the specific job they got isn't food for them. People start doubting their major and if they want to stay in food science vs trying another job title. (Or maybe the management style didn't coincide with your work style. In the first jobs out of college....dissecting what was disappointing can really help someone figure out their next move.)

It depends on what type of approach a chef takes. I'm sure some want to know the science behind cooking while. That being said, I've seen students from culinary school switch to food science because they really were interested to learn the science of cooking. More recently, large food companies have started hiring research chefs or people who have blended food science and culinary backgrounds!

Hi Olatuja! Happy you found my channel :) 1. Yes, I know many people that start a master's degree that have a bachelor's degree in various majors like chemistry, biology, microbiology, engineering, etc. 2. From my experience it's not what topic of food science you study but what size of company you get a job at. Generally, large companies like General Mills, Mars Wrigley, Unilever, and other big names pay more than small family companies. 3. The food industry is a great industry to find jobs in although this probably varies per country. I went to school in the US and some of my friends had jobs lined up before we even graduated. During the pandemic the past couple years the food industry was always hiring. It was an industry that was actually growing while many other people lost their jobs. I hope this is helpful! Let me know if you have any other questions.

@@AbbeytheFoodScientist thank you so much for the response.I really thought my course will be a barrier,thanks for the clarity.

@@olatujaolawumi1814 No, not at all! Food science is really a mix of so many other sciences just applied specifically to food :)

Yes, absolutely I know people how have a degree in chemistry and then go into food science. I'm not super familiar with the UK (more with the US) but there are probably many food companies like in the US. I'm sure there's jobs at popular brands like Cadbury and Unilever and many smaller food companies that don't have as much brand recognition.

@@AbbeytheFoodScientist Thank you 🥰

I'm so happy you found my channel! I've watched several other KZfaq videos about food science jobs but often the person making them isn't that familiar with food science or careers. I also have interviews with food scientists about their jobs that you might enjoy :)

I usually use LinkedIn or Indeed.com. Most food sci jobs will be posted there. Or, try to reach out to companies personally and ask if they have any opportunities!

All the best

hello

Yes, first you need to make sure the university you're at has a food science program. Only in the 3rd year did I really start Food Science classes. Years one and two were usually prerequisites.

That is funny!!! I didn't do that on purpose and never noticed that cat

I was looking to see if anyone noticed haha 😄

That was not on purpose!

A master's in FS can be aa very versatile degree. I don't think having a minor will really matter if you plan to go into the food industry. Just a food science major is usually needed.

It's possible but many food companies will not want to pay for a visa. You will probably have the most luck at research institutions and universities.

Yes, usually they have to get some type of food science degree (say a bachelor's in food science). I know several food scientists who started as chefs and realized they actually wanted to know why something happened and learn the science.

yes

You'll probably have to remove it anytime you go into a manufacturing plant. It's consider a food safety issue

I would consistently watch job boards like LinkedIn and Indeed. That's where I've found most of my job opportunities. If you want to work at a university, in that case I would reach out to individual professors that you'd be interested in working with.

@@AbbeytheFoodScientist thank you so much but I’m living in ocala Florida so that will be good if u have any contacts here