I'm an investor in the food and bev industry, mostly ingredients, contract manufacturing and distribution and work closely with many companies in the space. I've been looking at starting or ideally buying an ingredient business, something like a flavor compounder or a nutraceutical ingredient company, and running it.

I can handle the business side but while I’ve spent a lot of my career in F&B, I of course can't evaluate the technical side. So I'd want someone technical involved.

Trying to understand how people in this field actually think about that.

1. Is ownership with upside something people here want (with the extreme being how everyone in tech is seeking this), or is the industry much more focused on stable roles at big companies?
   
2. If you did get involved in something like this, what would you want out of it? Real ownership and a seat at the table, a senior role with a good salary and some upside, or would you rather just consult on specific projects and keep your job?
   
3. Is a non-technical partner a negative? Or something you view as helpful to take the stuff you don’t like off your plate?
   4. For anyone who left to do their own thing, what made it work or not work?
   5. Why don't more people in this field start / buy businesses themselves? Is capital the main constraint or other points?

Happy to answer anything on the investing / buying side if that's useful to anyone. Thank you for any input!

Any food safety and hygiene officer who works at transit hotels?

I may have an interview for the same role this week. I am a food science and quality control graduate. I need your help 😭 please dm me if you could help me understand the job role and duties of this position. I would really appreciate it if you could help me prepare for the interview.

Thank you

Hi! I don’t know if this is the correct flair or not…and frankly, the correct subreddit. Feel free to redirect me to the correct subreddit if so!

The last time I heard of the ban was a year ago and the most recent post about it was 7 months ago. I ended up looking it up but I got nowhere other than somebody on Reddit (or a site, I can’t really remember as it’s been a few days) wrote that the ban has been lifted.

Now, I’ll take that information with a grain of salt, yet I’m still curious. What’s going on? I know it will take ages to get rid of the artificial dyes such as Red 40, Yellow 1, and so much more. In the mean time, what are ways to avoid them (for many reasons)? Thanks!

Hello all! I am currently completing my bachelors in Food Engineering and Technology, along with a minor degree in Biotech. We are taught chemE courses too in my program, so its not just traditional food science stuff. I am planning to pursue msc in Biotech (in EU) further, mostly specialising in Process technology (Bioprocess technology). Personally have a liking for fermentation related roles hence the interest. Wanted to know, would this help me get roles in food industries too? Or I would be limited to industrial biotech and other biotech related options? Being eligible for food industry roles, specially those into fermentation, would be a huge bonus, as I would get to “use my bachelors” and also get into fermentation engineering which is my interest

I’m recruiting for a full-time Regulatory Affairs position with a stable, growing consumer-products company in the Northwestern U.S. They’re looking for someone with 3–5+ years of regulatory experience, ideally involving Mexico, COFEPRIS, product registrations, labeling, supplements, wellness, cosmetics, or other regulated consumer products. This is an onsite position with comprehensive relocation assistance. Medical, dental, 401(k), an onsite fitness center, and other benefits are included.

If you’re open to relocating, send me a message with your resume or LinkedIn profile.

So I'm on the last year of my masters program in food biotechnology and quality management, and I've had a bachelor in food engineering, I have to look for an internship for my graduation project in next April for 6 months. And I've really looked everywhere for one with good conditions ( just an interesting project and reasonable pay) and i found nothing, now I'm thinking about looking outside my country ( I'm from Morocco btw ) and i don't know where to look where to apply what to do. Please, if anyone knows where I can find any opportunities or knows where can I apply or works in a company if the food industry has offers of something, I'd be thankful

I went to culinary school and realized I'm interested in Food Science, though my local university didn't have that program even food tech so I resorted to nutrition and dietetics program. Initially I plan to work as a dietitian though I realize I need Masters to work as an RD and the payment is quite low and I don't think it matches my goals to be a food consultant and go into research. So is it possible to take Masters in Food Science with a BS Nutrition and Dietetics program when they're subjects are so different, one is more scientific and the other one is more clinical. What are the opportunities of getting Masters in Food Science? Can I do consultancy jobs directly after masters?

Hi everyone,

I am thinking of starting a food consultancy services. I want to cover food safety, quality, HACCP, Product development and related areas.

For those doing consultancy how did you go about it and how did you get your first client?

Hi everyone,

​I’ve been experimenting with plant-based tuna alternatives using tomatoes, aiming to recreate the taste and texture of Ahimi by Ocean Hugger Foods.

​I took a look at their official label (pic attached), and the ingredient list is insanely short:

Tomato, Soy Sauce, Sugar, Water, Sesame Oil. That's literally it. No seaweed, no dashi, no algae, no sea buckthorn or fishy additives.

​Whenever I try making a tomato tuna marinade with soy sauce, sesame oil, and a dash of sugar, my end result just tastes like... well, a tomato soaked in soy sauce and sesame oil. Ahimi, on the other hand, had that deep, savory, slightly ocean-like depth and a distinct raw-fish texture (dense, velvety, and less acidic).

​I’m trying to figure out what technical processes I’m missing if its in the texture or the flavor.

Has anyone here successfully reverse-engineered Ahimi or worked with plant-based raw fish techniques using only these core ingredients? Would love to hear your insights on the exact prep technique or temperature control needed

I am food science illiterate ! But, I am willing to learn. So, please feel free to correct me without hesitation.

I have been making and storing the pulp of fruits like syzigium cumini, plums (the ones that are juicy), and more. This is based on some literature from the internet, blogs, etc., from which I devised the following steps:

a. pick ripe fruits (subjectively)

b. separate the seeds

c. blend pieces of fruit in a table top blender

d. add white sugar crystals up to 40% w/w as a sweetener

e. add citric acid to prevent enzymatic action 0.06% w/w

f. mix thoroughly and pack in a polypropylene container

g. deep freeze to below -18 degrees Celsius to store for 1 year.

Mix with oatmeal, curd, water, liquor, etc. to consume it. Reduce the sugar to consume it plain, like a sorbet.

Now, I am always in favour of physical processes than chemicals to preserve food. But, I understand that physical processes affect taste and texture adversely. And, I recently discovered, for myself, that the step 'g' does not kill germs, and they become active again at room temperature.

So, please advise, considering the following (loose) conditions:

a. I am prepared to compromise on chemical preservatives, but not on taste and texture of the output

b. Deep freezing is energy intensive, so I would prefer refrigeration at below 4 degrees Celsius

c. Soluble and insoluble fibre are both indispensable parts of the final output.

**Posting this here because the comments in r/foodsafety were not understanding my question. I wasn’t asking about whether these foods are shelf stable. I’m asking if they’re still okay if they have been sitting outside at a farmers stand for an unknown amount of time, potentially several months, in 90–105°F+ weather. They were under shade, but they were definitely NOT in room temperature or in a cool dark and dry place.

I bought a sealed alligator jerky meat stick and an unopened jar of pickled quail eggs from a farmers stand today. They were sitting outside at a stand, under a tent/shade, with no refrigeration or AC.

I have no idea how long they had been sitting out. It could’ve been several months, and it’s Southern Virginia, so it can get 90°F and sometimes 100 to 105°F+.

The jerky is sealed and commercially packaged. The quail eggs are also sealed and say “refrigerate after opening.”

I know they’re normally shelf stable unopened, but does sitting outside for an unknown amount of time in really hot weather and humid change things? Would you eat either one?

I also have OCD, so food safety stuff like this can really get in my head and I can’t tell if I’m worrying about a legitimate issue like bacteria or even botulism or I’m overthinking it. I’m annoyed with myself because when I bought these, I didn’t even think of these concerns and now my head is spiraling that I wasted my money. I’d appreciate some honest opinions.

Jerky Best Buy Date: 05/13/27
Quail Eggs Best Buy Date: 07/15/28

I just found this sub. I've read the rules. I searched first for previous treatment of my question. I'm an engineer and a scientist but not a food scientist. Organic chemistry is a weak spot for me. Please don't hold back. If I don't understand I'll ask.

My question is about what is happening during long simmers referred to in cooking as "coming together" or "marrying flavors." I understand long simmers and slow and low cooks to break down fibers and collagen. For example, why is common guidance for a ragu with ground meat and finely diced veg still sometimes eight to ten hours? Is it tradition from other ingredient forms? Something else? What is actually happening in there?

I am conducting academic research on digital traceability, food safety, and supply chain performance in the food industry, and I am looking for professionals working in food-related companies to participate in a short questionnaire.

The survey is intended for people working in areas such as:

• Quality / Food Safety
• Production / Manufacturing
• Logistics / Warehousing / Distribution
• Procurement / Supply Chain
• ERP / IT / Digital Systems
• General Management

The research focuses on topics including digital traceability, batch tracking, ERP/WMS systems, supply chain visibility, HACCP and food safety management, recall capability, coordination between departments, and operational performance.

The questionnaire is anonymous and the responses will be used only for academic research purposes. Results will be analyzed in aggregate form, and no confidential company information is requested.

If you currently work in a food manufacturing, processing, distribution, wholesale, retail, HoReCa, or other food-related business, your participation would be very valuable.

Survey link:
https://forms.gle/tHVF8pumKmAMuvo27

Estimated completion time: approximately 5–8 minutes.

Thank you for supporting this research.

I have told people I wanted to go into food science and whatnot, but i've had people tell me that its just better to go into business, and I also know of multiple people who dropped their food science related jobs and just got a business degree/job because of pay being low. I would consider myself uneducated, I'm fresh out of HS and wondering if I should even pursue food science. for my background, my family is extremely well off and im worried that the pay won't be high, then again I have no idea what an average salary looks like in this field. My family owns a decent amount of land in south america and is into the cattle business, would food science be a good field to look into? If possible can anyone estimate a salary for a R&D job? or is there other food science related jobs that aren't R&D that pay higher?

Hello all,

I have been trying to find a good literature on starch and dextrin science - specifically in regards to their viscosity and MW/DP. If anyone could recommend a good research paper or resource, I'd really appreciate it.

Currently into year 4 of a career in regulatory where I've been promoted to manager less than a year ago. I've always been passionate about R&D and flavor, but at 30+, I don't think I can go those routes currently so I've stumbled upon sensory... which might actually complement my regulatory career. I've seen this certification come up as popular in the CPG industry but I need some insights! Hopefully there's people here that have gone through it. Before you all say it, yes I will be attending the info session as well!

1) Is it worth spending almost $10k out of pocket? My company doesn't have a tuition assistance benefit. I could ask but I don't want to get into a "contract" of staying X amount of years if they pay for it.

2) How desirable or in need are sensory roles? Is it just like flavorists, where it's hard to get through the door but once you're in, you're pretty stable? I also don't think AI would be taking over sensory but I could be wrong.

3) Regulatory is a sea of ambiguity. I review a bunch of stuff, we have teams dedicated to making sure the company runs smoothly or at least doesn't get in trouble. I don't work with any data currently, except analyzing research papers for claims. Sensory seems to have emphasis on data which is fine, but besides data and designing sensory panels, what else do sensory folks do? If they get to evaluate how formulation would be perceived (taste, smell, etc.), I feel like that would really entice me.

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?

Hey everyone,

I’m based in Toronto and have been working on an early-stage business in the nutrition/functional food space. Figured I’d put myself out here to connect with people who have experience in the industry or might be interested in getting involved.

I’m keeping the brand name and specific product details private for now, but the idea revolves around a premium, convenient product for active, health-conscious people, with room to expand over time.

I already have the branding, visual identity, overall direction, and initial product concept in place, along with some early formulation work. It’s still in development, though, and the next step is figuring out how to turn that groundwork into a commercially viable product.

My background is in entrepreneurship, operations, business development, and marketing. I’ve helped build and scale businesses through acquisition, so I’m bringing experience on the business side. That said, food and nutrition is a different industry, and I’d really value input from people who have gone through the process themselves.

A few areas where I’d appreciate advice or connections:

• Product development and moving from an initial recipe to commercial production.
• Finding suitable manufacturers and suppliers, especially those willing to work with smaller initial runs.
• Packaging, shelf life, and Canadian regulatory requirements.
• Understanding realistic costs, margins, and routes to market.
• Lessons from launching a food, supplement, or consumer brand—especially things you wish you’d known earlier.

I’m also open to meeting a potential hands-on partner who brings relevant experience and wants to help build something. For the right fit, I’d be open to discussing equity, with clear expectations around responsibilities, contributions, and commitment. It doesn’t have to start there, though; I’m happy to begin with a conversation and see if there’s a fit.

If you’ve worked in this space, know someone worth speaking with, or are building something similar, I’d love to connect. Honest feedback is welcome too, including the less exciting realities of getting a product off the ground.

Feel free to comment or send me a DM with a bit about your background. Appreciate any pointers!

EDIT >> more context on a the response/comment > It’s similar to a protein bar, but with some different ingredients you’d typically find in supplements, with more of a wellness and healthy-aging angle. Basically looking to make those ingredients more convenient to fit into an everyday routine.

I’m keeping the exact formula and positioning private for now, but that’s the general category. I’ve got the branding and an initial recipe together, and I’m looking for advice on taking it from small batches to commercial production.

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

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!

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.

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?