<p>Hey, everyone! I've been lurking on the forums for a long time, but I'm new to the whole asking questions thing! So, here goes nothing.
I really want to go to BYU-ID. Like, really super-duper badly! My only problem is that I don't know how much of a future food science has...actually, I take that back. I looked at the BLS OOH, but I know that's an average. Do you think food science has more of a future in, say, Idaho/Utah or on the East Coast? Specifically, the Beltsville Ag. Research Center in MD. Thanks! :)</p>
<p>I work in the food industry. I think it has a much brighter future than pharma at least in the USA. You might want to look into becoming a certified flavorist as they are always in high demand.</p>
<p>I looked into flavor chemistry just now, and it sounds really interesting! Would it be better to major in biochemistry or food science in order to become a flavorist?</p>
<p>I would say food science. Biochemistry isn’t used too much by flavorists. Flavorists need a good grasp of the food industry, regulations, manufacturing, organic chemistry, analytical chemistry especially GC/MS. I am not a flavorist though I am a food analytical chemist. I often work with flavorists on duplications performing the analyses such as GC/MS, salt measurements, pH, nonvolatiles etc. </p>
<p>Awesome! Thanks so much! That definitely sounds like a super cool career!</p>
<p>Wouldn’t a chemical engineering degree also be suitable for such positions as well?</p>