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First, some facts. Of the Food Science graduates we've analyzed , here's how many have used (or NOT used) their degree in their career:
These are estimates based on AI analysis of 116 LinkedIn profiles (see below).
The verdict? Above average. Overall, with an average relevance score of 77%, Food Science graduates have a higher likelihood (+10%) of finding work in this field compared to the average graduate across all fields:
And for comparison, here's the chart for all profiles we've looked at across all degrees.
Also, after graduating, only 32% of these graduates have pursued further education other than another Bachelor's degree (such as a Masters degree or other), compared to the average across all profiles of 35%. This suggests a Bachelors degree is enough for most Food Science graduates, and it's normal to look for work straight after graduation.
See the details:
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Relevance score: 82% We think this person has gone into a career highly relevant to their degree.
DEGREE INFOGraduated in 2019 from Cornell University with a Bachelor of Science - BS in Food Science. No other secondary education since. JOB HISTORY SINCE GRADUATIONAssociate Scientist I Mondelz International Aug 2019 - Apr 2021 Associate Scientist II- Product Brand Steward Mondelz International Apr 2021 - Oct 2022 Product Development Manager- Club Sales  Atalanta Corporation Nov 2022 - Present ABOUTNo information provided. |
The top 10 most common jobs done by the graduates we've analyzed (ranked most common to least) are:
When looking at the career paths of individuals with a degree in Food Science, it’s evident that many of them tend to gravitate towards roles that align closely with their academic backgrounds. A significant number of graduates secure positions in quality assurance, food safety, and research and development. These roles are often considered the backbone of the food industry, ensuring that products meet safety standards and that innovations are continuously made to improve food quality and variety.
For instance, many alumni find themselves working as Quality Assurance Technicians or Specialists. These positions require a solid grasp of food safety regulations and quality control processes—knowledge that is front and center in any Food Science curriculum. Similarly, roles like Research and Development Technologist and Food Scientist are common, where graduates utilize their expertise to develop and enhance food products. These positions rely heavily on principles taught in Food Science classes, such as food formulation, chemical properties, and sensory analysis. The jobs in these categories not only reinforce the relevance of their degrees but also provide opportunities to apply scientific knowledge in tangible ways, ensuring food products are safe and enjoyable for consumers.
However, it’s also clear that not all roles have a direct link to Food Science. Many individuals have taken positions that are either tangentially related or completely unrelated to their studies. For example, roles in data analysis, project management, and sales, while they may involve some skills learned in Food Science programs, do not necessarily apply the core knowledge of food safety, microbiology, or nutrition. In fact, some graduates have taken on positions like Administrative Assistant or Marketing Manager that have little to do with their educational background. This variance highlights a trend where Food Science graduates may enter broader fields, leveraging their scientific training while adapting to the demands of diverse job markets.
Overall, while a good number of jobs held by Food Science graduates are indeed relevant and closely linked to their studies, a significant number of individuals also find themselves in positions where the connection is more tenuous. As such, it’s essential for students and professionals in the field to remain adaptable and open to different roles, even if they stray a bit from the traditional trajectory. The versatile nature of a Food Science degree can open doors across multiple industries, allowing graduates to employ their skills in various capacities, whether directly related to food or otherwise.
Here is a visual representation of the most common words in job titles for Food Science graduates:
Analyzing the career trajectories of Food Science graduates reveals some interesting patterns about what these individuals tend to do right after leaving school and how their careers develop over time. A lot of these grads, particularly within the first couple of years after graduation, land roles that are strongly related to food quality and safety. For example, many of them kick off their careers as Quality Assurance Technicians or Quality Control Coordinators. This is a common entry point in the food industry, which makes sense since they’re typically tasked with ensuring the products meet safety standards and regulations. It’s a solid start for anyone looking to build a foundation in Food Science, as it gives them practical experience that can be quite valuable later on.
Fast forward five or ten years, and the picture starts to get more diverse. While many of these graduates continue on paths directly related to food science—such as moving into roles like Product Development Scientist or R&D Manager—some seem to veer off into unexpected territories. For example, others have wound up in more technologically focused positions, like data analysis or project management within larger corporations. There’s also a handful who have turned to academia or research positions, suggesting that some of these graduates vie to contribute to the field through education or innovation. However, it’s important to note that not all paths have remained directly connected to food science. Some graduates ended up in roles unrelated to their degree, such as sales and management in completely different industries. This variation hints that while a degree in Food Science can lead to some pretty awesome careers, the journey isn't uniform across the board.
In summary, Food Science graduates often kick off their careers in quality assurance or related fields, which aligns well with their education. Over the next several years, many stay in the food industry, whether in research and development or management, while others branch out into different fields. So, while there are plenty of success stories that showcase relevance and growth in Food Science, there are also stories that reflect a more winding path that diverges from the initial specialization. This variety is important to recognize, as it highlights the flexible nature of many degrees today.
Bachelor degrees in Food Science can be a mixed bag when it comes to difficulty, honestly. It’s not the easiest path out there; you’ll dive into chemistry, biology, and some pretty complex stuff related to food safety and technology. If you enjoy science and have a passion for food, it can be pretty interesting and rewarding. That said, be prepared for lab work and some intense studying—especially for those pesky science classes. If you're willing to put in the effort, it’s totally doable, but I wouldn't call it a walk in the park. So, if you’re someone who loves diving into how food is made and its science, you'll find a way to make it work, just like any other degree that requires a solid commitment!
Most commonly, in the LinkedIn profiles we've looked at, it takes people 4 years to finish a Bachelor degree in Food Science.
Looking at the job histories of these Food Science graduates, it seems like some have definitely hit the jackpot in terms of earning potential, while others might not be as well off. For example, those who climbed up the ranks at big companies like Danone, Coca-Cola, or Unilever generally have solid job titles and likely decent salaries. On the other hand, many early-career professionals in roles like Quality Assurance Technicians or research interns seem to be starting off on the lower end of the pay scale, which is often the case in entry-level positions in this field.
Overall, if we consider the career trajectories, those who graduated from top-tier institutions and landed roles quickly seem to be doing pretty well, while others who have had more of a scattered job history might be struggling financially, especially early on. It just goes to show that your college, first job, and the companies you get into can really shape your earning potential in the food science industry. So, it pays to network and find internships that could lead to better-paying opportunities right after graduation!
Here is a visual representation of the most common words seen in the "about" section of LinkedIn profiles who have a Bachelor degree in Food Science. This may or may not be useful:
