28 Food Scientist
What is it Like Being a Food Scientist
On this episode of the Unboxing Careers Podcast, Greg Zakowicz unboxes the career of a Food Engineer with Dr. Bryan Quoc Le.
Guest: Dr. Bryan Quoc Le is a food scientist and consultant who initially studied chemistry before taking a cross-country walk where he became fascinated by food. He then pursued a PhD in food science, specializing in alternative proteins and flavor development. Currently, he works with various clients to design and create new food products, utilizing his knowledge of chemistry to mimic flavors and improve food quality. He also runs his own business as a consultant.
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What does a food scientist do? On this episode, Dr. Bryan Quoc Le, a food scientist and consultant, shares his unique journey into the field of food science, beginning with an undergraduate degree in chemistry and a cross-country walk that sparked a fascination with the science behind food. This episode will delve into Dr. Le's experiences, offering insights into the world of food science, career paths in the industry, and what it takes to be a successful food scientist.
What Does a Food Scientist Do?
Dr. Le's specialization is in alternative proteins, such as plant-based meats. He works to develop flavor systems that mimic the taste of meat through chemical reactions. As a food industry consultant, he collaborates with clients to develop a variety of products, from beverages to meat alternatives. This involves understanding the client's needs and market positioning. He then designs the product, often using an Excel spreadsheet to determine the precise amount of each ingredient. His work also includes purchasing ingredients and producing samples for clients. He is very hands-on, doing much of the work himself. The ultimate goal for many food scientists is to become a master flavor chemist which requires an apprenticeship and certification through the Society of Flavor Chemists. Dr. Le says that he has “hacked the flavor chemistry route”, preferring the independence of his own consulting business.
Career Paths and Opportunities in Food Science
A background in STEM, such as biology, chemistry, or food science is the best starting point for a career in the food industry. Although those with degrees in allied sciences can also enter the field. A food science degree provides a general overview of engineering, microbiology, and other related fields, but much of the learning is on-the-job. There is a high demand for food scientists, especially due to the constant need for food production, though specific job opportunities can vary. While large corporations have food science departments, there are other career options, including consulting.
Skills Needed to Succeed in Food Science
According to Dr. Le, a strong background in chemistry is essential. While other skills, such as microbiology and engineering, can be learned, chemistry requires hands-on experience and a deep understanding of chemical reactions and the stability of compounds. He also points out that it is important to know where to find information, as it is not possible to know everything. He notes that he does not have a background in microbiology, but he has had to pick it up quickly to understand food safety.
Challenges and Rewards in the Field
One of the challenges Dr. Le faces is managing the business side of his consulting work, including finances and setting boundaries with clients. The lack of a consistent schedule and the need to self-motivate are also challenging. However, he also finds his work very rewarding, especially when he can help clients by providing insights that can save them time and money. The ability to utilize different skills and see how they come together is another key aspect that he finds enjoyable.
Advice for Aspiring Food Scientists
Dr. Bryan Le encourages students to explore their interests and not be discouraged by difficulties in school. He also recommends getting hands-on experience to understand the practical aspects of the work. He notes that some of the things he did not enjoy in an educational setting, he enjoys very much in a professional setting. He also advises that a food science degree is versatile and can lead to careers beyond the food industry. He suggests students should try a variety of things, because what they think they like and the reality of the field might be very different.
Common Misconceptions About Food Science
There are several misconceptions about food science, according to Dr. Le. One of the most common is that food scientists study nutrition, whereas in reality they are more focused on the manufacturing of food on a large scale. Another misconception is that food scientists work in agriculture, when in fact their work is focused on processing and product development. Dr. Le clarifies that food scientists are not primarily responsible for marketing "bad" food, as they have limited influence over business decisions made by corporations.
Takeaways For Those Interested in a Career as a Food Scientist
Bryan's journey into food science began with a walk across the country.
Food science is a niche field focused on flavors and food safety.
A strong background in chemistry is essential for food scientists.
There is a high demand for food scientists in the industry.
Food scientists often work in alternative proteins and flavor development.
Consulting offers flexibility and independence in the food science field.
Misconceptions about food scientists often relate to nutrition and agriculture.
Aspiring food scientists should explore various disciplines and skills.
The business side of food science can be challenging for many professionals.
Physical activity helps maintain mental clarity and productivity.
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