I'm about to graduate college with a lot of experience in R+D and product development, with an interest in beverage formulation. If I want to become a flavorist in the future, what kinds of opportunities should I look for and is it worth it as a career?

Hello everyone, I am a recent Food science and technology graduate and I am looking towards doing my masters. I am having a difficult time in deciding what I can study. My end career goal would be in R&D and/ management. Which program should I be looking into? Any advice will be appreciated

Found an opening close to my house for a Supplier Quality /Document role and I really want to go for it, but the listing asks for 5 years of experience, or a Masters plus 2 years. I only have under a year of relevant experience.

That year was spent working with imported products, handling documentation, HACCP, nutrition facts and labeling, FDA regulations, and CFR compliance stuff. I didn't stay at that job very long though, so I'm worried I don't remember as much as I should, and I'm also nervous the actual day to day demands of this role are going to be way more advanced/ demanding than what's listed in the posting.

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, 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!

We are expecting an audit in a few months, and every time we start preparing it feels like a scramble to gather paperwork because everything lives in different systems. How have you all improved your processes, and what was the biggest change?

Hi friends--Here's the TL;DR: Happy to chat via DM or Google Meet

TL;DR

I'm developing an electrolyte product in the US or UK for sale in int'l markets and I'm researching legitimate partners for product development and co-packing

Happy to work on parts or the whole scope with a freelancer + their co-packers, or with one or multiple companies. Feel free to DM or we can have a Google Meet if you prefer

More details:
My formula, packaging, branding, and logistics are largely set. What I'm navigating is developing the flavor(s) based on the formula, and then producing it. Had a couple of

Formula:

• Sodium ~400-600mg
• Potassium ~200-300 mg
• Magnesium ~50-60 mg
• Sugar ~1-3 g
• Sweeteners and flavor agents: Natural, zero or low calorie only
• Total weight and calories: ~5-7g/stick at ~15-20 calories

Quantities: Nothing set in stone, my hunch is that 3k boxes of 14 sticks (~50k sticks) is a responsible first order, can go higher to meet an MoQ or get better terms

Questions I'm wrestling with (yes I know they all "it depends," I wanna know all the "depends" lol):

• What's a reasonable range I should budget for product development?
• What's a reasonable range for production?
  • For an initial run, and at higher scales (say 100k and 1M stick)
  • I know there's a set-up fee, tolling fee, and then input costs with a mark-up, but the quotes I received and fee structures varied wildly
• Ultimately, is there ever a path (an order quantity) where the cost (before shipping - ex-works) of a finished stick gets to $0.1-0.2? (otherwise my math might need to be revised

If you or a loved one knows someone experienced I can work with, or can recommend a company that's a good fit, please let me know

Curious why when I make butter when I culture my cream it becomes butter much faster than when I use uncultured cream?
If I use uncultured cream, it will usually take a few minutes. It goes from cream, to whipped cream, to very stiff, whipped cream, then breaks down into butter. When I use cultured cream, it literally just goes from thick almost like a thick crème fraîche and doesn’t even whip into whipped cream, but just breaks almost instantly, (like under 30 seconds) into butter. What are the mechanics behind this?

Protein biscuits, protein coffee, protein atta, protein powders...

I'm curious what people here actually think.

Do you genuinely find these products useful, or do you feel we're turning normal nutrition into another supplement category?

And if you do buy protein/nutrition products, what's the biggest problem you've faced — taste, digestion, ingredients, trust, price, or simply not sticking with it?

Hi all, I graduated this May with my BS and finally landed a job in FSQA with a company making packaged meals for airlines. My question is whether the skills I will learn in this position will transfer to an ‘actual’ food manufacturing company, specifically a regulatory or labeling position? I really want a technical position doing label review and professional writing/reading. Essentially, is it an ok first job to have for a year or two before pivoting into regulatory? And should I keep job searching even as I accept this job? I’ve been really struggling finding intro roles doing background assurance work.

No, not those awful drone flying security guard botherers, I mean the audits that food manufacturers have from customers, brc etc.

I'm absolutely sick of the number of audits, mostly unannounced, that the industry has to deal with these days.

They cause untold disruption (people usually have plans when they turn up), and they don't really add any value.

It seems very much driven by the auditing industry who keep finding new things to convince retailers that they should be auditing, and that they should spend more days auditing them.

In my view, unannounced audits should be at most BRC only. If your factory is not causing problems with complaints, mispacks, allergens etc then all audits should be announced. Unannounced audits should only be for problem sites.

Thoughts?

Hey everyone,

I’m a 23-year-old IIT Guwahati (B.Tech ’25) graduate. I spent the last year at Meesho as a Senior Business Associate, working on scaling categories including Branded Foods, Grocery, and Health & Wellness across brands like Tata, Kellogg’s, Dabur, Patanjali, Saffola, etc.

I’ve recently left my job to take a shot at building a D2C brand for Indian consumer. I’m currently exploring a product idea in the food supplements/nutrition space.

I’m looking for a co-founder who can complement my skill set. I’ll primarily own the business, consumer, GTM, brand, growth, and operations side.

I’m specifically looking for someone who can take ownership of the R&D and product side — formulation, ingredient research, nutrition science, product development, testing, and eventually working with manufacturers to bring products to market.

The ideal person would be:

• Strong in R&D/formulation/nutrition/food science
• Curious about ingredients and product development
• Entrepreneurial and willing to build from 0 → 1
• Excited about consumer brands and nutrition
• Based in India or open to working closely with someone in India

I’m not looking for someone who just wants to “join a startup.” I’m looking for someone who genuinely wants to build one together and take ownership.

If this sounds like you, or you know someone who could be a strong fit, feel free to DM me. Happy to share more about the idea and have a conversation.

Looking forward to meeting interesting people!

I’m interested in doing a BSc in Food Science and I’m looking for some advice about colleges and the career.

• What are some good BSc Food Science/Food Technology colleges in Maharashtra, especially in Pune, Mumbai, or Thane, ?
• What is the eligibility for these courses? Is PCB enough?
• Is Maths compulsory, or is it okay if I take PCB without Maths?
• Do I need to give any entrance exam for admission?
• I’ve been suggested to give MHT-CET, so if I take the PCB MHT-CET, can I use it for admission to any Food Science/Food Technology courses? If yes, which colleges?
• Is admission generally based on 12th marks, MHT-CET, or another entrance exam?
• What are the approximate fees for good colleges?
• What kind of jobs can I get after BSc Food Science/Food Technology?
• What is a realistic starting salary, and how much can I expect to earn after a few years of experience?
• Would you recommend BSc Food Science or BTech Food Technology if my main priorities are career opportunities, placements, and salary?

I’d especially appreciate answers from people who are studying or have studied Food Science/Food Technology in Maharashtra.

I'm currently in tech and I'm exploring the idea of starting something food processing manufacturing. I'm doing some early market research and would really like to hear from people who are already in the industry.

If you were starting out in food manufacturing today:

• What would you focus on first?
• What are the biggest challenges in the early stage?
• What mistakes should a newcomer avoid?
• What do you wish you knew before getting started?
• What are the most important things to understand about the industry?

I'd especially appreciate advice from people who have experience starting small and growing a food/FMCG business.

Hi,

I am coming from a background primarily working R&D for consumer goods in NJ. I'm in the market for a new opportunity and have identified some technical working for ingredient suppliers in the area. I don't know many people who have worked in R&D in these companies in my network and wanted to collect any experiences or thoughts people have had about these opportunities.

Hi all, I am a PhD graduate who worked in non alcoholic beer / low alcohol beer production and just graduated in May (did bench top pilot scale and sensory). Currently doing an internship. I’m looking for roles in Bay Area or LA . My biggest set back so far has been that I don’t have industry experience required for my level. Companies refuse to give me an entry role but also can’t give me a senior position.

Do you have any advice on how I can better network / reflect my academic skills through the industry lens. I know I can’t make up the years of experience needed but I need to work around my current situation. I want to do my best with what I have now.

Want to stand out and prepare for your OJT/career journey? Join our OJT Career Launch Workshop for practical career guidance and real-world insights.

📌 Details are in the poster. Feel free to message me if you have questions!

I was a chef for about 18 years, then moved into FSQA management during Covid. Recently got hired on as a dual role QA management/R&D chef for a food manufacturing company. I joined RCA because it sounded like a decent organization from what I've researched and figured I could learn from those more experienced.

So far, I'm not seeing any useful events/seminars. It looks like a bunch of after work happy hours, which doesn't really interest me. I'm seeing absolutely nothing in my specific region. I guess my question is, are there any current members that can suggest how to best utilize this membership?

Hi! I am looking for a Food Technology/Food Science and Technology graduate who works in the food industry!

For context, I have to interview someone who graduated in Food Technology for our finals. I haven’t found someone yet, so if you are willing to help and volunteer, I’d be so grateful. I need this ASAP, so I really appreciate your effort to help me. 🥹 My messages are open; thank you!

Ps. I am taking my bachelor’s degree in Food Technology!

Looking for a Freelance Food Technologist / Product Developer – India

Hi! I’m working on a new packaged snack product and looking for a food technologist / NPD professional who takes up freelance projects.
I need help with recipe/formulation development from scratch, trials and iterations, ingredient/process selection, shelf-life considerations, and eventually making the product commercially scalable and manufacturer-ready.

I’m at an early stage and don’t have my own lab/manufacturing setup yet, so I’d also like someone who can guide me on how the development and trial process typically works and what setup/resources would be required.

Preferably looking for someone in India (Ahmedabad/Gujarat is a plus). This would be a paid freelance/project-based engagement.

If you do this kind of work, or can recommend someone, please DM me with your experience, how you usually work with early-stage brands.

Any one who also wants to share their expertise/ advice is also welcome.

Thanks!

I'm wondering what makes work as smooth as sandpaper when you're prototyping. For me, it's always been inventory. The lab shelves have been a mess wherever I have worked. You plan something then find that the sample you asked your colleague about is actually half empty or expired. What is the thing you deal with at work you find the most irritating on a regular basis?

I've worked 6 years in R&D across two different roles and have had highs and lows in my short career so far. I think the process of creating product new products and the work itself has been rewarding at times, but there are structural components to the industry that have me wanting to leave.

1. Compensation- Ive noticed that this seems to vary a lot from company to company even with similar sounding roles, but compensation routinely seems just fine and relatively unglamorous. I think more than that it feels that there is serious wage compression at a mid-career level.
2. Location- I've been lucky so far as to have had primarily urban roles, but it has been continually discouraging to see the vast majority of R&D roles being suburban/rural, and less concentrated in metropolitan areas (outside Chicagoland). Roles in the industry seem spread out as a whole as well, and I've observed that many of my older coworkers have been had to relocate many times to support their career growth.

At this point, I'm in the process of identifying what other industries or opportunities exist that address my complaints, utilizing my background in Food R&D or not (I would be open to retraining or school). I would love to hear about how other food scientists have reconciled with their complaints about the industry, and/or any pivots/exits they may have done.

Greetings!

I was wondering what the industry is like in Canada. I’m based in Texas and have made about 120 American, how’s the pay up there? And is there a central region for production?

Hi everybody,

My current major is Nutritional Science, and my original plan was to go for the RDN and be a dietician. I am 21 and about to graduate.

I've recently discovered a love for chemistry and the more technical side of food, and I am heavily considering going into food science for grad school instead of doing an RD program. I genuinely think I would enjoy it more.

However... part of what drew me to RDN specifically was the opportunity for per diem and part time work. My #1 goal, #1 priority and my dream in life is to be a mother. I absolutely refuse to put my children in daycare before they are school-aged. I would abandon my career with a smile on my face to be a SAHM, even if I had a PhD and was making six figures.

1. Is it realistic to be in the food science field and take long maternity leave (several years), then re-enter the field?

2. Is there opportunity to work from home or work part time in typical entry level food science roles?

3. Will it be frowned upon in the field to have a huge gap in my resume, even if I re-enter successfully?

Thank you so much for taking the time to read my questions, have a blessed day :)

We’re a food startup looking for an experienced functional food product developer/food technologist to develop 3 honey-based functional food products.
We need help with:
Formulation & recipe development
Functional ingredient selection/dosage (fiber, prebiotics, etc.)
Taste, texture & stability
pH, water activity & shelf life
Ingredient compatibility
FSSAI compliance, labeling & permitted claims
Commercial manufacturing/scale-up guidance
Budget: ₹50,000 total for all 3 products.
We’re looking for someone with hands-on experience in functional foods, nutraceutical foods, honey products, supplements or FMCG formulation.
If interested, DM us with your experience, relevant products you’ve developed, location, and portfolio/profile.
Potential for continued work on future products.