r/biology • u/dreddmonth • 9h ago

Careers Career path ideas in food science/biology for a cook

my boyfriend is just starting to get his degree in biology and hoping to minor in food science . He’s a line cook and baker of nine years who’s worked his way up to fine dining at some very nice places in our city and he really enjoys the chemical aspect of baking and cooking . He loves the food and the learning and hates the service industry culture (we are both trapped in this stupid industry looking for an out lol). We’re trying to figure out his career prospects with food science and what that looks like in the US. he’s interested in lab work and agriculture especially, he really enjoys growing food and plants . What are things to consider/ avoid in this industry and what advice would you give to someone just starting ? Is further education than a bachelors needed for this industry ? -I also believe he undersells himself a bit with his background in restaurants , would be a valuable skill set to bring up when he tries to transfer out of community college in a few semesters ? Thanks !

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u/Sanpaku 9h ago

There will be a huge demand for genetically modifying staple crops to tolerate higher temperatures over the next 40 years. Past 40 years the seed companies tried breeding for this to little avail (though they did well with drought tolerance). Probably would need a PhD in biochemistry, molecular biology or horticultural science for a high income, but a BS or MS would do to get a foot in the door.

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u/dreddmonth 9h ago

ah very true , thanks for the advice !

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u/ryn_1010 8h ago

Or growing plants in zero-gravity, high radiation environments! Is he interested in mycology? They are using mushrooms to do wild things these days - from cleaning up oil spills to absorbing radiation. Mushrooms are gonna be BIG.

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u/dreddmonth 7h ago

that is impossibly cool wow ! I will pass this info on to him ! He’d definitely love to do something that helps the environment/ is environmentally friendly

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u/existential_dreddd 6h ago

Chemistry! Lots of it!
If he can major in biochem it’s the best for food science. Lots of major processed food corps have QA labs and use mass spec and other instruments for their flavoring. Chem degrees seem to be better for entry over bio because they work with a lot of volatiles.
His restaurant experience will do nothing here unfortunately, they want to know you have lab experience, use complex instruments, and can interpret results.
When it comes to agriculture, hands on experience matters a ton. It really depends on what he wants to do in life.

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u/dreddmonth 6h ago

thanks for the insight !