In the past couple of months, students and professionals have contacted me all over the country to ask for advice on how to apply their degree in food science. I answer via linkedin message, email, phone calls, or sometimes, even skype. Most students are scared to have their interview posted in public, but one rose up to the challenge.

Undergraduate Kelly Pan from the Ohio State University has reached out and asked for advice and I answer the best I can.

A common theme in this episode is that we get into how to find out what you really like and turn it into a paid profession. We also talk a lot about the value in classes and going above and beyond.

Important lesson is that schools will give you a baseline knowledge pool but won’t really teach you much about industry until you get into industry, whether that’s a problem or not, nothing I can do about it, but it’s just something to be aware of.

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How did you find us?: professors forwarded your podcast email to us The Ohio State How to Get Involved in College/ Making College Worth It Product Development Info meeting Smart Snacks Why did you choose food science as your calling?: I liked food and cooking but I had good grades so I decided to go to college. I googled food and science and got food science. The many jobs of food science How Kelly found her interest through this interview What do you think you’re good at?: Wrong question What do you do in the spare time?: I like to look at where food is placed in the grocery isles Food Marketing Mintel Market Research What kind of podcasts do you listen to?: Mental Health Podcasts Nutraceutical Ingredient suppliers hire people fresh out of college to apply their ingredients Refractometery Why pH is important: Student perspective versus Industry Schools teach you how something works, but not why it works Get a job on campus as a production assistant or research assistant How to talk to your professor: research them and talk to them about your research and try and get a job from it My favorite classes: Did not like food safety, loved food chemistry once you understand the proper biochemistry Food Engineering vs Food Science Food Engineering: Using engineering concepts for processing systems Beyond Meat Episode Texas A and M Extrusion If you graduated, did you think this would be where you are now?: Not during my first job, but now, maybe Louis Edmond Episode Pre-Vets likely go to Meat Science How to hedge your bets for a job: meet more people, do a lot of networking and leadership role Are you happy where you are Adam?: I am very fortunate Where do you see yourself in 5 years?: You never really know

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Armand de Rendinger, "Le pari olympique de 2024 - Chance ou malédiction ? " (ed. Vigot)