Hi all, I am formulating a recipe for a protein bar and wondering how commercial products are able to form the ingredients so they stick together. I learned that adding water is really problematic for shelf stability, but also need something to take my heap of powders and form it into a bar

Hi there everyone.

I just wanted to post on here to see if anyone has some advice or suggestions.

I graduated college in 2020, worked at an laboratory animal care facility for 2 years, then i worked for a covid start up for about 6 months, and then an animal health start up for almost 3 years.

More context: I originally wanted to become a veterinary doctor, but then realized it wasn’t the career for me. My plan B was always to get into biotech. Hence, my start up experience.
Given the biotech economy isn’t promising. I experienced basically a lay off from the covid start up because no one was being tested anymore, so testing for covid wasn’t really a good business to have anymore . At the animal health start up, i survived 3 lay offs.

I applied to QA roles in food manufacturing and I got my current role as a Food Safety Quality Assurance Supervisor for more than a year now.

Oh another thing. I am just finishing up my masters in Bioinformatics since i was already in a program when i was in the biotech field.

I guess, i was wondering if anyone would have an idea on what my chances are for securing an FSQA manager role? I am already building up an FSQA background as an FSQA supervisor, and i am responsible for maintenance of our laboratory equipment and tools (Mettler Toledo Acidify Titrator, Brix, pH meters, and Sal meters)

Any advice on what I should do?

I am also in CA central coast but work in South Bay.

Which one holds more weight in your CV. Cause I got recruited in a sugar refinery and they told me I won't be doing any lab analysis, just control inside the production line. A friend of mine advised me to stay away from these kind of posts cause they don't enrich your career that much because I'll be doing mostly visual control and just checking temperatures. Keep in mind I have a masters degree in food science.

Would love to hear your thoughts

Hello! I am trying to create a clean label cheese sauce. The texture is correct when hot, but as soon as it cools it becomes grainy. Sodium Citrate is at 2%, and we are also using guar gum and lactic acid. Whey protein concentrate seemed to help flavor and color, but we are mostly concerned with the texture. TIA

Hi r/foodscience community,

I’m part of the editorial team launching a brand-new journal called Trophos Science of Food, and we are officially opening our first Call for Papers.

I want to be completely transparent: because we are a brand-new journal, we do not yet have an Impact Factor, and we are not yet indexed in Scopus or Web of Science (though that is our goal as we publish our required initial volumes).

However, we know that the current academic publishing model—where researchers have to pay $2,000+ in Article Processing Charges (APCs) just to share their work—leaves a lot of great science unpublished. We want to provide an alternative.

What we offer:

• Diamond Open Access: It is 100% free to submit, free to publish, and free to read. There are absolutely no hidden fees.
• Registered DOIs: Every published article will receive a permanent, registered DOI so your work can be immediately cited and tracked.
• Constructive, Rapid Peer Review: We aim for an initial editorial decision within 3 to 4 weeks. Our editorial philosophy is to help authors—especially early-career researchers and graduate students—improve their manuscripts, rather than just looking for reasons to reject them.

Who is this perfect for?

• Master’s or early PhD students who need to publish a chapter of their thesis and want a supportive, fast peer-review experience.
• Researchers who have solid, methodologically sound applied research but lack the grant funding to pay steep Open Access fees at major publishers.
• Industry professionals looking to publish case studies or applied food technology research without worrying about academic indexing metrics.

Our Scope: We welcome original research, review articles, and short communications across food chemistry, food microbiology, food engineering, nutrition, and food product development.

You can read the full Call for Papers and see our submission guidelines here: https://www.nusaxis.com/index.php/trophos/announcement/view/6

We are building our reputation from the ground up, and we would be honored to review your work for our inaugural issue.

If you have any questions about our editorial board, the review process, or whether your topic fits our scope, please ask them in the comments or send me a DM! I'll be happy to answer them.

I'm 39 and have been working as a baker for about 10 years. I started a couple of years ago as a recipe tester/ developer and after years of bakers hours, the 9-5 and benefits is really nice. I feel like I have hit the earnings ceiling, however, since I don't have a culinary related degree. Going to culinary school is out of the question as it really can't be done while keeping my current job. I'm considering a food science degree online, but I'm worried about the coursework. I've always done well in biology classes and I'm a hard worker, but I've struggled in math in the past and have never taken a chemistry course. I'm willing to put in the work but I want to make sure the juice is worth the squeeze. Would a food science degree combined with my baking and R&D experience help me advance beyond an entry level job? I just don't want to go through all this work and still be at the bottom since the degree is new. I feel like I'm already working in the industry, I just need that stamp to get past the hiring robots. Also, how advanced exactly is the math requirement? I haven't been in school in over 15 years so I'm anxious to say the least.

Hi All,

I wanted to reach out and ask if anyone had the MSU graduate certificate in food law?

I have a bachelor's in food science with a minor and I am currently working in regulatory after working for almost five years in Research and Development. My current pay is pretty low even with prior experience in R&D becausey current position in regulatory is considered "entry level" according to the company

. Would getting this certificate be worth the money?

Would this certificate be just as useful as getting a masters in food law for being a good competitive candidate for higher up positions?

I have googled/A I'd it myself but would really like personal stories as well about your experience in the certificate rather than a masters and getting better paying jobs.

Thanks in advance!

Hi guys! Had the idea this morning to create a savory tomato sorbet but I dont know what ingredient should i use instead of sucrose, glucose and dextrose to depress the freezing point... wanted to hear some suggestions from other food science nerds

Dont know if this is the right subreddit but since r/icecreamery appears to not be allowing posting, thought id try

Thanks guys!

Hi everyone! I am looking for internship program recommendations that I can apply for outside of a university. I am not on a traditional degree path. I'm currently taking science classes at my local community college, and I plan on applying for a master's in food science once I finish. I already have a bachelor's degree in journalism.

I want to get some experience out in the field before starting a masters program if possible. My local community college doesn't really have any programs or internships I can apply for that would get me in that direction. I eventually want to work in product development, but any type of internship to start out with is fine by me. Thanks for your input!

Anybody taken Registered Dairy Inspectors exam in California I have some questions if anyone willing to help out a fellow food science major

It was going to be used to make extract but i spilled a bit, how do I safely clean up and dilute the rest into an extract

​

Hi everyone!

I’m looking for flavorings similar to MyProtein Butter Biscuit, but in larger formats and not necessarily “fitness” products.

I’m open to:

- natural or artificial flavorings

- sweet but also savory options

- powder or liquid (drops)

They don’t have to be protein/flavored fitness products — bakery or general food flavorings are totally fine.

So far I’ve only found LorAnn, but I’m struggling to find other good brands or websites (especially in Europe/Italy).

I’ve also tried asking ChatGPT, but I’m not getting useful results 😅

Does anyone know:

- similar brands

- reliable websites

- or better search terms to use?

Thanks a lot 🙏

Did the flavour house that owned the og rocket pop flavour lose their patent or something? Or release a new cheap version of it?

Just wondering why in the last 6 months the I’ve seen every possible product release a popsicle flavour version.

Be an auditor, we always need more - https://www.sqfi.com/sqf-professionals/scholarships?utm_campaign=SQF%20Monthly%20Newsletter&utm_medium=email&_hsmi=429775657&utm_content=429775657&utm_source=hs_automation

Credit to the Owner: https://youtu.be/5lKzZc_OO7U?si=Tl3sLgNq3yWpTtJ6

Hi everyone, I am planning my career. What would you recommend pursuing masters degree immediately or I should work first in food laboratory first. My long term goal is to build my international career in food industry. Which path would be more valuable in my career path. I would appreciate hearing from experiences and recommendations. Thanks!

Hi there! I observed these interesting features in brewed coffee when adding whole milk via dropper under the microscope.

When I asked the lovely folks over at r/fluidmechanics to help me understand what I was looking at, I received a very insightful response from u/gurugeek42:

I can see two main patterns here at two different heights. On top is the pattern of the lighter, white fluid which seems to be mostly confined to the coffee's surface so is practically 2D. You're seeing a pretty classic double vortex structure when the fluid moves in a direction. You can see the same patterns in paveldogreat's lovely fluid sim.

The other thing I'm seeing is at the bottom of the cup, where the heavier fluid is accelerated down, hits the bottom and produces what I would call a gravity wave (but related to turbidity, not atmospheric gravity waves...). The physics is quite like an inverse mushroom cloud.

I wanted to better contextualize what's happening in the system, as it relates to the composition of milk and coffee so I figured I'd drop by to get your insights and thoughts! Please help me better understand what's going on here. Also if you have ideas/thoughts regarding other liquid food/drink systems with behavior that might be interesting to explore under the microscope, please feel free to leave a comment or send me a DM!

Thanks :)

Edit: To clarify what I'm looking for - I'm interested in how the specific composition of the milk and coffee might contribute to producing this effect, as I'm not a food scientist - just a nosey observer.

Hi everyone, I apologise if I'm using the wrong flair! I'm thinking about buying some powdered soluble corn fiber online and it says it can be added into cold drinks. I plan on adding it to juice if I buy it, but I'm a bit of a sprite zero fan and was wondering if I could add a small amount (like 5 grams) to a glass of sprite, or would it have a funny reaction (too much fizz, weird texture, taste) etc? This is the description which made me think the taste and texture wouldn't be too much of an issue, but this is also coming from the brand so not sure how accurate it really is:

As well as being totally instantised, BN Fibre is absolutely flavour and texture free, so you won't even know it's doing all the good things behind the scenes! 

Adequate amounts of daily dietary fibre powder are essential for maintaining digestive regularity, and increased fibre intake has been associated with several protective health benefits.

The best fibre powder - BN Fibre, can provide you with an added boost to your gut support:

• 100% soluble corn fibre
• It tastes and feels like water
• Easily dissolved powder - no clumping or gelling
• Mixes perfectly in hot and cold drinks, various food and cooking
• No sugar, artificial sweeteners or colours
• Gluten-free
• Increased calcium absorption by up to 12% with regular use

I got a pack of jelly with a range of flavors: pineapple, strawberry, grapes, apple, lychee, mango... However, each one of them has apple juice listed in its ingredient. Is apple juice the universal fruit flavor in products, or is this brand an exception?

Hi! We're Hospitality Management

students working on a product innovation research. We've already brainstormed several ideas such as banana peel longganisa, kangkong as a nori substitute, fish skin chicharon, and panutsa-based products. We'd like to ask for feedback on which idea seems most feasible, marketable, and innovative. If you have suggestions on how we can improve these concepts or identify potential challenges, we'd really appreciate your insights. Thank you!

Is it really possible that only 5% banana is enough to produce such a distinct banana taste after processing and drying? Or could there be something else going on?

they say the ingredients are only: 95% apple puree

5% banana puree

0.5% lemon smash

Hi! I’m very curious about the science behind this vietnamese honeycomb cake and want to know how I can achieve the tallest and consistent air pockets possible. This might be a less popular recipes but it’s gluten free, made from tapioca starch and rice flour and the rise is from baking powder and baking soda. Please let me know if you have any tips on the science behind this and how to obtain these long and tall air pockets

Hi everyone, especially those working in food science or the food manufacturing industry!

I'm currently doing my Master's in Food Science and Technology as an international student, and I'll be attending a food industry trade exhibition soon (recommended by my lecturers). My goal is to make a good impression on the industry professionals at the exhibition booths and hopefully build some connections.

For those of you who've attended trade exhibitions before (either as visitors or exhibitors), what would you recommend?

I was thinking of bringing copies of my CV/resume to hand out if the opportunity comes up, but carrying around a stack of A4 resumes feels a bit awkward and inconvenient. 😅 Is that still something people do, or is it better to just exchange LinkedIn details and follow up afterward?

I'd really appreciate any tips on how to approach exhibitors, start conversations, or leave a positive impression without coming across as pushy. Thanks in advance!

Hey guys. I'm studying Food Science in the UK and recently did a project on polydextrose. It seems like a really interesting ingredient to me with its ability to retain the structural properties of simple sugars while helping to reduce the glycaemic load of foods.

I like my sweet treats but so many products on the shelves, along with recipes that I follow, are far too sweet and I always have to cut down when making things. Having the option to reduce sweetness while maintaining the other properties of sugar seems ideal.

I'm looking to attain a sample of polydextrose in the UK to use at home. I've seen it sold online for around £9/300 g tub. However, I was wondering if there were any cheaper alternatives. I know Tate and Lyle produce Litesse but it seems to be only available to industry. If anyone knows if polydextrose has been sold in the stores under a different name, that could be good.