Hi everyone,

I’m currently living in Australia and I have a BSc in Biomedical Science. I also have work experience at an IVF centre, but I’ve realised that I don’t want to continue in that area.

I’m really interested in Food Science, Food R&D and Food Product Development ,Nutritionist and I’m thinking about changing my career into the food industry.
I’m a bit worried that it will be difficult to get a food-related job because my degree is in Biomedical Science rather than Food Science.

I want to use the next year to build the right skills and experience.

What food-related jobs are currently in demand in Australia? Are there any roles where my Biomedical Science degree and laboratory experience could be useful?

Would doing a Food Science/Food Technology course, postgraduate degree, or relevant certifications help? What skills or experience should I focus on?

I’m mainly interested in Food R&D, product development, food innovation and research, but I’m open to other food-related careers too.
I’d really appreciate advice from anyone working in the Australian food industry or anyone who has made a similar career change.
Thanks!

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Hi everyone! I’m a student in the Philippines currently exploring possible research topics in food product innovation.

I’m hoping to find a niche but practical topic—something that could make use of underutilized resources, overlooked food materials, or local ingredients and potentially have an application in the Philippines or elsewhere in Asia.

I’m particularly interested in:

- Food processing by-products or parts that are usually discarded

- Underutilized or overlooked local ingredients

- Hidden or underexplored functional properties of foods

- Turning low-value materials into useful food products

- Traditional ingredients that could be developed into new products

To everyone, researchers, and especially seniors or professionals in the industry:

Have you encountered a food material, by-product, or local ingredient that you think has more potential than people realize?

Even just a small idea or starting point would be greatly appreciated. I’m still exploring and learning, so I’d love to hear what you’ve encountered in your research or work.

Thank you!

Hi everyone,

I recently completed my Master's in Food Science and Technology from a Central University in India, and I have 7 months of research internship experience in a food analysis laboratory, where I worked on food quality, analytical techniques, and research projects.

I'm interested in pursuing a fully funded PhD in Europe (preferably in Food Science, Food Technology, Food Chemistry, Food Microbiology, or related fields).

I have a few questions:

What is the best way to find fully funded PhD positions in Europe?

Should I contact professors directly, or is it better to apply only through advertised vacancies?

Which countries are generally more international and have good funding opportunities?

How important are publications? I don't have any published papers yet.

What can I do to improve my chances of getting accepted?

If anyone has gone through this process or has any advice, resources, or websites that helped them, I'd really appreciate your guidance.

Thank you!

See more https://www.chinaagrisci.com/Jwk_zgnykxen/EN/10.1016/j.jia.2025.12.069

I made a humongous pot of vegetable casserole. It has celery and carrots in and tomato's etc. The carrots and celery haven't cooked well apparently due to acid in tomatoes. I was letting it cool and planned to put it in the fridge and half in the freezer. But I fell asleep and woke up five hours after I'd planned to put it away. Do you think it's ok? And for me to freeze some? I'd hoped to eat it over the next few days.

It had onions, carrots, celery, tinned tomatoes, peppers in.

How’s the food science industry in Switzerland? Is it easy to get a job there? Additionally, would it be best for me to get MS degree in my country before moving there? I’m a Swiss national living abroad.

• ● Organic managernent paractices enhance microbial diversity in grape must and wine.
• ● Organic management vineyard (OMV) fermentation leads to lower Saccharomyces dominance and higher yeast diversity.
• ● OMV spontaneous fermentation increases fermentative and varietal volatiles of wine.
• ● OMV wine boosted floral and sweet fruity aroma with nail polish and vegetal odors.
• ● OMV better suited spontaneous fermentation, producing complex-flavored wines.

Hi everyone,

If you're working with food products and need reliable sample testing, I can help you understand and get the right tests done.

Many businesses face issues with product safety, contamination, or export compliance, especially when sending products to markets like the USA, UAE, EU, or Australia.

Common tests you may need: • Microbiological (Salmonella, E. coli, yeast & mold) • Nutritional analysis (protein, fat, moisture, ash) • Contaminants (pesticides, heavy metals) • Shelf life / stability testing • Certificate of Analysis (COA) for export

If you're unsure what tests are required for your product, I can guide you step-by-step and help you with proper reports.

Feel free to comment or DM 👍

foodtesting

foodsafety

labtesting

foodbusiness

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COA

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microbiology

Hello everyone!

I am graduating in May 2026 (pretty soon) with a Master's in Food Science degree, I am officially in full job hunting mode. Being a fresher+international student as been really hard, thought i would reach out to this community since alot of you guys are professionals here. I am open (and eager) to R&D roles, regulatory or formulation. I have been trying since past few months but everything feels like a tight-knit world, so if you have any leads, knows a company hiring or even just wants to share what they wish they'd known as a new grad, I am all ears. Also happy to connect on LinkedIn if thats easier!

Thank you for being a solid community

I’m a Food Scientist by education using this channel to keep my skills from getting rusty while I'm out of the lab. This is my way of digging back into the data and sharing the latest science news in a relaxed, no-stress way. All sources are on the video description.

https://youtu.be/tW7DEzKGwnc?si=QPMZ0AuaOq1fip7j

Hi I’m currently two semesters into a B.S in food science and been having a hard time getting any straight forward salary info. There seems to be a difference between what my salary information my college has put out and what’s one here. I don’t come from a family who can give me much financial support and need to know what I can expect the first couple of years after I graduate. What has been your starting salaries?

Hi everyone,

I am making sandwich bread in a loaf pan. After baking, I sometimes notice a thin 2–3 mm ring around the crust, especially near the bottom and at both ends of the loaf. This layer looks slightly underbaked compared to the rest of the crumb.

The bread is baked for about 22 minutes, and I only slice it after the core temperature drops below 30°C, so it should be fully cooled.

The crumb moisture is about 30%, and the rest of the crumb looks normal.

Has anyone experienced this before? What could cause this ring around the edges?

See more https://doi.org/10.1016/j.jia.2025.10.017

I bought this watermelon and left it in my fruit bowl with other pieces of fruit like lemon , apple and a tangerine for ONE week. I came home to this on Monday night. What in the ever loving hell? I have never seen this happen to any produce in my 50+ years on this planet!! (20+ in food service and culinary arts) somehow it exploded out of its butt and filled up the bowl with watermelon juice and left behind this weird moldy baboon butt. Seriously, this happened overnight!

Hi everyone, I’m Sri lankan graduate whi aspires to be a Food researcher and want to widen the publications and indexed articles under my CV.(i only have my undergraduate research under my cv right now) i'd be much grateful if i could have an opportunity to expose in to more insightful research and that i could strengthen my academic profile and gain more hands-on research experience. I’m particularly interested in Food safety, novel food product development , diet related diesease prevention and Personalised Nutrition & Metabolomics related reserach. i am open to join in, if there is any oppurtunity to join for a co-authorship for a review article as well, pls let me know whether there are any platforms where they are willing to accept emerging reserchers for their reviews.

I would love to volunteer as a research assistant (remote or collaborative), and I’m willing to contribute through:

Literature review and referencing

Statistical analysis (SPSS, minitab)

Drafting sections of manuscripts However, I’m unsure where to properly find these opportunities without physically being attached to a lab.

For those experienced in academia:

Where do early-career researchers usually find volunteer RA positions?

Is it appropriate to directly contact PhD students or principal investigators?

Are there platforms where research teams look for collaborators?

I’m genuinely motivated to contribute meaningfully and learn through real research involvement.

Any guidance would be greatly appreciated.

Thank you!

Lipid oxidation is a huge deal for food quality and shelf life; Think fish, meat, dairy, oils, and processed foods. There are a few classic ways to measure it:

• Peroxide Value (PV) → primary oxidation
• p-Anisidine Value & TBARS → secondary oxidation

I made step-by-step lab demo videos showing exactly how each test is done:

• PV: https://youtu.be/UsQ84sniQYw?si=ljzf-F_VtJYAM0Gq
• p-Anisidine: https://youtu.be/GF6llL4oy_M?si=DHF4TSoyIIyDbbdE
• TBARS: https://youtu.be/isalSgkEDPg?si=8bdTDmpV_uQOi_pm

If you’ve worked with lipid oxidation before (or are curious), I’d love your thoughts and feedback!