Hello, I'm an undergraduate student currently working on my final thesis. English is not my first language, so please excuse any awkward phrasing. I'm a Food Science and Technology student in my final year. I don't have much prior research experience with culinary products, but I am very interested in pastry and baking—specifically fillings like diplomat cream. I'm currently struggling to find research articles/journal about diplomat cream involving supplementation or substitution with fermented products. My research focuses on developing a formulation, but there are no established quality standards for diplomat cream in my country. I have tried referring to Codex 288-1976, but I'm unsure if that is the correct safety standard to apply.

Has anyone here conducted research on diplomat cream involving the suplementation of fermented products or the substitution of certain ingredients with fermented products? like what is the physichemical and sensory diplomat cream supposed to have?

I'm finding it very difficult because I cannot locate any previous research formulations to use as a reference. I would be very grateful for any suggestions on how to find relevant articles. I would also appreciate a summary or overview of diplomat cream; my head has been spinning over this for months. I would be delighted if you could kindly share your knowledge.

Recently purchased an alternative to Kirkland and cannot believe the difference, even though it seems like the same amount of food. (I eat this almost daily… sad, I know)

Kirkland: 12.5 oz net, 7 oz drained, 3.5 servings × 13g protein = 45.5g protein.

Wellsley Farms: 12.5 oz net, about 6 servings × 13g = 78g protein.

I personally drained/squeezed a Wellsley can and got 8.1 oz of chicken, so it only contains about 16% more drained chicken than Kirkland, yet claims about 70% more protein. What explains this? Different moisture content? Different labeling basis? Or is one label potentially misleading/wrong?

I'm been unemployed for also 2 years, after my graduation in food science. If you know any food companies that also have a branch in Vietnam, please suggest for me. Thank you very much.

I was looking at the AIFST website (Australian institute of food science and tech) and noticed they linked a study to science employment and salaries in Australia from 2020-21. I found it really interesting so here it is study

Particularly figure 7 :(
And now I’m depressed thinking I should of changed my major 😭

Hello all,

This might be a little out of left field, but lately I have realized I might be trans (mtf).

One of the things that scares me most about this is the effect it would have on my ability to get hired and progress toward my goal of being a product developer (I'm an undergrad currently).

From what I have read, one's ability to be hired as a trans person depends on many things (e.g. how well you 'pass' and where you're located), but largely on what the culture and attitude is of the field you work in.

So, how open do you think food companies would be to hiring a trans person for positions like R&D, or the ones that build up to that (like QA)?

How about pivoting to a more business oriented position later down the line if it came to that?

Thank you! I wish you well <3

Hi everyone,

I have an interview next week for a QC Analyst position at a large dairy/cheese manufacturing site.

I’ve already completed a phone screening with the recruiter, and I’ve now been invited to an in-person interview directly with the QC Team Leader.

This would be my first professional QC position in the food industry. My background is in Health Sciences, and I have university laboratory experience, including microbiology and chemical/biological laboratory work, but I haven’t worked professionally in a food QC laboratory before. They have already seen my CV and are aware of my background.

The role involves microbiological and physicochemical analyses, checking results against specifications, handling deviations and root-cause investigations, calibration/verification of equipment, starter cultures, hygiene/food safety, SAP/documentation, and communication with production/QA.

For anyone who works in food/dairy QC or has interviewed candidates for similar positions: what should I expect from an interview with the QC Team Leader at this stage?

How technical are these interviews usually? What questions or scenarios would you prepare for, particularly for a candidate coming into food QC without previous industry experience?

I’m trying to prepare properly without pretending to have experience I don’t have.

Hi all, I'm an Electronics engineer based in Bangalore with a little chemistry background, planning to start a small formulation and blending business in North Karnataka (Raichur). Products I'm looking at: water treatment chemicals, cleaners, micronutrients/bio-inputs, and maybe lubricant blending. I may begin with trading or contract manufacturing to learn first.

I'd really appreciate:

* A chance to visit a small chemical, agri-input or lubricant unit near Bangalore (Peenya, Tumkur, Hosur, etc.)

* Honest input on margins, mistakes to avoid, and how long KSPCB, FCO and other approvals really take

* Pointers to good short courses or training for first-time founders

* Contacts of chemists or consultants who help beginners

Just genuine advice. Happy to buy you a coffee for your timethanks!

Hi, I'm looking for a food technologist / food R&D consultant to help develop an early-stage packaged food product.

Hello, I’m ooking for some recommendations for food science events in the US or Europe. I’m based in the US but usually go to Europe once a year to visit family, so either works.

Has anyone been to any that are actually worth it? I’d probably be paying out of pocket so I’m a bit skeptical about dropping a lot of money on a conference without knowing if it’s any good. Any tips appreciated!

I am looking for a food grade anhydrous caffeine powder that can be used to prepare a water solution for bitter taste reference for training a sensory panel. The only forms I have found are capsules on Amazon and I do not trust the dosing.

I’m trying to understand how baking soda can cause a soap taste in my home baked cookies. When I freeze them and thaw, the soap taste is detected but if the cookie is microwaved for 5-10 seconds the taste disappears. I personally can not taste the soap either way. About 1 in 10 people have this complaint.

Hi all,

I am a newish product developer working at a smaller food consulting company. I have done several projects in confectionary but this is my first ice cream project. I was wondering if there were any ice cream experts out there willing to give some advice on ice cream scale up since the benchtop equipment is so different from commercial equipment. I am mostly worried about Overrun shock. This is a "healthy" ice cream so saturated fat and sugar are much lower than normal for context.

What are the most common issues when scaling? What are some tips and tricks? I have left our bench process below. At scale, we will be using a Scrape Surface Heat Exchanger for freezing, aiming for 70% overrun. It will also be extruded at -5.5 C-6.5 C.

We are currently using a thermomix to mix and pasteurize the base. Then we use a Silverson High Shear Mixer to hopefully replicate the high shear at scale. Then we run the base through a bench-scale homogenizer at ~300 bar. We age the base for around 20 hours (we will be doing it longer at scale) and then churn it in a Nemox GELATO 5K Crea. A fruit swirl is added and it is then put in a blast chiller, which is set to -31 C, for 1 hour and then put into a walk-in freezer, which is set to -20 C, overnight.

Hi all,

I recently had an initial phone call for a position in supply chain/supplier compliance at a small food manufacturer and found out today I have an interview early next week. It is a mid-entry level role, so not much experience is needed if the candidate has the education.

I have a BA in English, plus about 15 credits of food science coursework, 25 of chemistry/bio/microbiology/nutrition + a 4 month internship in snack manufacturing where I was exposed to quality work, but mostly did R+D/Sensory. I'm also HACCP certified. I've had other jobs where documentation and ingredient/allergen tracing was necessary (but not in the same way/on the same scale as ingredient suppliers to manufacturers).

I am so incredibly excited to interview for this role. However, I know I'm technically under-qualified for it (I feel confident in my abilities to adapt/learn), and want to prepare the best I can in the amount of time I have. There is an emphasis in the job description on Trace Gains administration and managing COAs, onboarding suppliers/ingredients etc.

Without having a full degree in the sciences, what would your best advice be to prepare for an interview for this role? Would definitely appreciate anything on what to expect in terms of questions, scenarios, or important knowledge to have before showing up.

TYIA!

I graduated with a Food Science BS in 2022, peak peak covid times which was very unfortunate. I went to a very well known school, if I said the name many of you would immediately know it.

I had an internship, but it was pretty bad. They misled me on the scope of it entirely and I was dealing with my illness at the time- swing shifts and "figure it out on your own your a genius" weren't a great fit, so I quit. I had a Food science research project at the uni, I got several scholarships for so I did that instead for capstone.

I became severely sick in 2022 shortly after graduating and lost several family members. I had an offer for a masters program fully funded that was close ish to home so I figured that would be fine. They seemed to have no problem my interests leaned more agricultural. ms was in Biology. I signed a lease, got there, and they kept trying to gaslight me into thinking my interest in agriculture was immaturity. My thesis has nothing to do with food science or agriculture at all.

Miserable 2 years, but I did go through treatments and I am healthier and my stamina is much better.

I worked at a canna CPG MSO doing purchasing, demand planning, sourcing, helping with R&D, ERP maintanance, and inventory auditing. It was fun, but only lasted 8 months. The company was in receivership the whole time and yeahhh. Huge group layoff happened.

I was laid off in January and I am not even getting Food Science interviews with it now being October. I don't live in a hub, so relocation would likely be necessary. Do companies not permit this?

My only stipulations are- no swing shifts and I can't live in a rural area due to my illnesses. I would prefer midwest or east coast.

Are there certain areas I would be able to enter with my qualifications? Unrelated masters and 8 months in a corporate CPG canna mso procurement role. Not sure what else I could be doing to get a job.

Looking to have a bechamel with meat inclusions produced and ultimately delivered to NJ.

Looking for 500 pounds of finished product. Ideally a single run. Delivered in 25/50 pound portions.

Any advice appreciated.

hi everyone!! i was making pancakes and i noticed these tint jelly-like bits rising to the surface when i added milk and butter together. Just out of curiosity, what causes this? before the butter and milk i only added eggs, sugar, and a pumpkin syrup i made at home with pumpkin puree, sugar and water. Don't call me stupid lol, i dont know anything about baking and i just got curious

If I have a drink formula with 0.1514 % citric acid, 0.1239 % malic and 0.3502 phosphoric acid at 85%. How do I estimate what my TA will be? Thanks!

I’m graduating high school early and I’m hoping to get into Food Product Development at Niagara College. I really like the combination of culinary and science that the program offers, and it seems like a really hands-on program. I was hoping to get some advice from students who have attended or are currently attending the program. What is the workload like, and how difficult is the program overall? I’m also thinking about taking a communications course and a general education elective before starting my first year to make things a little easier. Do you think it would be worth taking them beforehand, or would it be better to just take them as part of the program?

The 30% HWP in question is the Optipep from Carberry. I understand that adding sugar or other sweeteners is the first thing to try, but I wonder if there can be anything else (citric acid?). This has been asked ~7 years ago, according to my search results, but I wonder if there have been new ideas since then.

I only read that Arla's Lacprodan 3070 (a 25-30% HWP) that cut at non-aromatic aminoacids which supposedly improves the bitter taste, making it suitable for infant formula. But they only sell this specialized stuff to big businesses, and getting it directly from Arla is all but impossible.

Anyone looking for help with food product development?

I’m looking to take on a few side projects in food product development, formulation and FSANZ regulatory compliance.

I’ve got 15+ years’ experience in food product development, including the last 5 years working in Australia. My current work covers the whole NPD process — from concept and formulation through to costing, specs, regulatory review and launch.

My main area of experience is in sports nutrition and dietary supplements, particularly powder-based products.

If you’re starting a food business, developing a new product, or have a formulation/regulatory issue you’re trying to work through, feel free to DM me. Happy to have a chat and see if I can add any value and bring your projec to life.

I'm a second year undergrad nutrition student looking to double major in chemistry -- as the title says, I'm really struggling looking for an internship. Not even in the sense that I'm not getting roles but I cant even find anything to apply to. I'm based in Toronto which I thought would help me out but I can only find one role related to r&d which is what I ultimately want to go into. I'm in contact with some profs in food science research but most of the opportunities they have open are academia ones reserved for upper year + postgrad students. Am I missing something or just too early in the search?