Food scientist and consultant Bryan Le discusses his journey in the industry, the benefits of pursuing a PhD, and the exciting advancements in alternative proteins. He highlights the importance of intellectual support for small food businesses, continuous learning, and networking. Bryan talks about his project with GFI evaluating agricultural side streams for alternative proteins, the rewards and challenges of being a food science consultant, and offers advice and resources for job seekers in the alternative protein space.
The alternative protein industry offers a unique opportunity to contribute to environmentally conscious efforts and is an attractive career option for professionals motivated by clear environmental missions.
Continuous learning plays a vital role in the work of a food science consultant, offering diverse opportunities beyond a traditional food science career, including flavor chemistry analysis, technical documentation, and serving as a liaison between clients and co-manufacturers.
Deep dives
Exciting Innovations and Environmental Mission in Alternative Protein Industry
The alternative protein industry stands out due to its significant innovation and new technologies that are being applied in this field. This industry presents a unique opportunity to contribute to environmentally conscious efforts. Many professionals are motivated by the industry's clear environmental mission, making it an attractive career option.
Carving a Career Path and the Role of a Food Science Consultant
Brian Lay, a food scientist and consultant, shared how he found his niche in the alternative protein industry. Initially planning for a PhD in chemistry, he discovered the potential of alternative proteins and switched his focus to food science. Starting his own consulting role was a turning point for him, providing valuable support to food businesses by offering expertise in areas such as ingredient evaluation, flavor chemistry, and product development.
Flexibility and Continuous Learning as a Food Science Consultant
As a food science consultant, Brian emphasizes that continuous learning plays a vital role in his work. The role offers a diverse range of opportunities and challenges beyond a traditional food science career. From conducting flavor chemistry analysis to writing technical documentation and even serving as a liaison between clients and co-manufacturers, the flexibility and variety of projects keep the consultant engaged and constantly expanding their knowledge base.
Dr. Bryan Quoc Le is a food scientist, food industry consultant, and author of the book 150 Food Science Questions Answered. He earned his PhD in Food Science from the University of Wisconsin, Madison, where he studied the effect of plant-based flavors on mammalian tissues. He has served as a technical consultant for companies and organizations in the food industry, such as TurtleTree, Black Sheep Foods, Blue Diamond, DecoPac, and The Good Food Institute. Bryan's advice to job seekers is to be open to new possibilities and be curious.