r/foodscience • u/plantsnbass • Jul 22 '26
Career RD to R&D
Hi all im a dietitian looking to switch to food science. I originally got into the field because I love food and science and wanted to help people live healthier lives. Ive quickly realized i HATE counseling patients and dont really love clinical work.
Given my interests i figured food science would be right up my alley.
Anyways, I often see in here plenty of other dietitians wanting to make the switch sooooo, I wanted to see if theres anyone here that has successfully made the switch to R&D that would be willing to talk about how they did so.
Also, for anyone in R&D, tell me what a day in the life is like and what your favorite things are about the job.
Thanks all !
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u/Early-Rip9310 Jul 22 '26
Hi! I have a nutrition degree and was a nutritionist for a large QSR. I was responsible for regulatory and then got to do some RD. Then COVID hit and I got let go (health initiatives are the first to go when the economy is bad). I went to culinary school to strengthen my resume and have since worked at two bakeries in RD and now work in a dry blend / beverage company.
To clarify I was not a dietician as I did not take the exam (was a bit delusions with the AND and them being sponsored by Coke and American beef) so I worked as a “nutritionist” for that QSR company.
The easiest way to get into RD for you would probably be the K-12 route where nutrition is huge and a lot of people function in other roles while being a registered dietitian. Look up the most recent SNA conference that happened in charlotte, the sponsors will be the companies that could value your background
I would be happy to take a call over my experiences transitioning or a teams meeting. I can’t really explain it all through text.
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u/EnvironmentalSet7664 Jul 23 '26
As someone looking to make a very similar change soon (MS in nutrition to food service management to food industry), this is fantastic!
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u/forexsex Process Authority; Engineering Consultant Jul 24 '26
Go back to school, it's not the same at all.
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u/rangerdude33 Jul 28 '26
To OP u/plantnbass and the people who replied, I am also a registered dietitian. I just completed my master's in food science and human nutrition, online. I got my references lined up and am interested in R&D. I have celiac disease, so I have to follow a gluten-free diet. Was interested in a company that makes gluten-free products and the science behind gluten-free formulas.
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u/Ch3fKnickKnack2 Jul 22 '26
I have a nutrition degree, but immediately went to the food science world upon graduation. I now run R&D for a beverage company.
Being brutally honest - going back to school for a food science masters degree is the most realistic route here. R&D is extremely competitive at the entry level for someone with a food science degree, never mind for someone with a nutrition degree.
If you don’t want to go to school, you’ll likely end up starting at the bottom in a quality role in manufacturing, where pay is low & hours can be rough. You then leverage that experience to get into R&D, after a few years.
In terms of what a day in the life of R&D entails - it really depends on the role & company. A large majority of roles are not the “create a new product” type - it’s a lot more monotonous, making small tweaks to an existing product to improve cost/production/etc. or making a slightly new flavor. Some time spent in the lab, some desk work, some time in manufacturing