Hi everyone. I have been working on for quite some time now on starting my dairy brand. Our first product will be a high protein drinkable yogurt 27g protein for 11.5 oz. I’m still struggling on the formulation/process side as far as choice of protein enrichment WPC/MPC or make it as greek yogurt. If WPC/MPC what is the process for hydration/shearing/fermentation etc. I would love to get some feedback. If you know any experts/companies I can work with that would be nice to know. Thank you all for your time submitted by /u/JuniorTrack6940 [visit reddit] [comments ..read more

Hi! So I have the orientation year visa for the Netherlands and I’m planning to move there. I have a Masters degree in Food Science with 2+ years experience. I would love some insight from people who managed to get a job in the food industry through this visa or if anyone could just tell me a little bit about how the job market is. It’s a big move and I have a job in India so I’m kind of going to be uprooting my life. Thanks guys! ☺️ submitted by /u/Accomplished_Jump_45 [visit reddit] [comments ..read more

B.S. in Biochemistry, 2 years in Environmental Analysis Lab, 5 years and running in quality assurance at a food manufacturing plant. The job is easy as could be but the pay is not competitive, hours are extensive and disruptive to daily life, and upward mobility, whether to a more advanced QA position or another type of position, in my current company is non-existent or would require waiting another 5 years. As well working in QA has made me more enemies than friends with most of the front office staff who I would be progressing to work with so I'm not considering it a viable choice. Currentl ..read more

I have a BS in food science and 8yrs industry experience. I’m about to graduate with MS in food science. How much of a raise is reasonable? Current employer hasn’t specified the amount. What resources can I use to look up comps? South NJ, USA, R&D scientist product development submitted by /u/Science_Muffin [visit reddit] [comments ..read more

Any ideas/tips on how to find the Copackers of Frito-Lay? Asking for a friend. submitted by /u/richasianpiano69 [visit reddit] [comments ..read more

Are there any courses/workshops/certificates in AI in food science? submitted by /u/Ur_future_gf [visit reddit] [comments ..read more

Greetings, I have an all-natural functional soda beverage I am creating. Originally, it was a fruity-like drink consisting of kiwi/watermelon flavors, carbonated water, agave and some functional plant ingredients. Later, we added some citrus flavors to get the plant extract's peppery/bitter flavor hidden. To offset the flatness of the flavor the drink needed a bit of tart so we added cherry to a sample and then strawberry - taste testers loved the strawberry. As of today, the drink tastes much better with the tartness of the strawberry, and the peppery flavor is almost completely hidden, but ..read more

I've been trying to get some ideas, but currently I'm out of them. Any ideas would be welcome submitted by /u/nihalahmd [visit reddit] [comments ..read more

When I roast chicken, especially thighs, I like to bone them out and then let them sit uncovered in my fridge for about 12 hours, to dry out so that the skin comes out crispy. Every time I do this, the skin has a hint of a distinctly "soy sauce" flavor, not just umami, even if no soy sauce ever came near them. It's delicious but I'm so curious: scientifically speaking, what's causing that flavor? submitted by /u/RinellaWasHere [visit reddit] [comments ..read more

I was referred to this sub regarding an endeavor. I have a training tool I would like to supplement with a specific measurement of a soft dog treat. Any advice is appreciated regarding how to get started, fda considerations, getting a protype and eventually ongoing production. Thanks in advance to the community! submitted by /u/dannydev2001 [visit reddit] [comments ..read more