Experts Weigh In On Current Job Market Trends
February 27, 2021
Given the change of course that has happened in the world, we wanted to provide expert opinions on what aspiring graduates can do to start off their careers in an uncertain economic climate. We wanted to know what skills will be more important, where the economy is doing relatively well, and if there will be any lasting effects on the job market.
Companies are looking for candidates that can handle the new responsibilities of the job market. Recent graduates actually have an advantage because they are comfortable using newer technologies and have been communicating virtually their whole lives. They can take what they've learned and apply it immediately.
We spoke to professors and experts from several universities and companies to get their opinions on where the job market for recent graduates is heading, as well as how young graduates entering the industry can be adequately prepared. Here are their thoughts.
Our Panel of Experts
Western Kentucky University
University of Arizona
Community Food Share
University of Arizona
Aspen Music Festival and School
Institute of Food Technologists
Michigan State University
Texas Woman’s University
Kansas State University
University of Florida
Pennsylvania State University
Pennsylvania State University
What are the biggest trends we'll see in the Food Scientist job market given the pandemic?
Dr. Luiz Silva Ph.D.: We all saw how the pandemic hit the meat industry. A lot of plants were temporarily closed decreasing the slaughter capacity of cattle and swine. However, the slaughter capacity of chickens was basically not affected because the chicken slaughter process is way more mechanized than cattle and swine. Therefore, the pandemic showed us how the meatpacking industry can beneficiate from using mechanized and robotic processes. This should be a trend for this sector.
What soft skills should all Food Scientists possess?
Dr. Luiz Silva Ph.D.: Things change, and they change fast mainly in the technology sector. So, I guess an important skill is to keep searching and learning about the new tool we have available in each segment of the production line.
What are the biggest trends we'll see in the Food Scientist job market given the pandemic?
Mary Marian: Regarding the pandemic, I think there may be a move to maintain the shift in telehealth consultations as clients and patients are now more familiar with the technology needed to facilitate such talks. The utilization of community resources, such as community food banks, are taxing the system. Other programs, such as congregate meal programs, have been temporarily suspended, and I wonder if they will reappear. Gyms have been closed, possibly leading to more bad health habits, and many people may never go back.
What Food Scientist skills would you recommend for someone trying to advance their career?
Mary Marian: If a student wants to take a gap year in dietetics, I highly recommend obtaining some experience in the field to show commitment. This also strengthens skill sets, thereby strengthening the individual's resume to make them a more competitive candidate if they apply for grad school or a dietetic internship. If they pursue a dietetic internship, then obtaining the credential nutritionist/dietetic technician registered credential also shows commitment and strengthens their resume.
What general advice would you give to a Food Scientist?
Mary Marian: When beginning your career, several essential aspects are essential for success. You need to show up and do your job well. Be punctual, be a good team player, be creative, and utilize emotional intelligence. Additionally, be open to new opportunities as they may lead to places you've never imagined. Lastly, be passionate about what you do. If you don't like your job, look for new opportunities instead of complaining about it.
What are the biggest trends we'll see in the Food Scientist job market given the pandemic?
Kim Da Silva:
Job hopping
-Pay stabilizing/plateauing and benefits increasing (mainly to attract and retain employees)
-More remote working leading to a more dispersed group of employees
-Changing methods of employee engagement and employee management
-Challenges with creating a cohesive organizational culture
-Traits of ideal candidates:
Thrive in a team environment but can also be independently self-managed when required
-Able to quickly adapt to changing job requirements with little or no disruption
-Strong, competent interpersonal skills, including the ability to connect easily with people
-Critical thinking skills and cogent problem-solving ability
-Professional demeanor and behavior
-A commitment to always be learning
What general advice would you give to a Food Scientist?
Kim Da Silva: -Less is sometimes more because students sometimes will put more information on a resume than is pertinent to the position applying for.
What are the biggest trends we'll see in the Food Scientist job market given the pandemic?
Tedley Pihl: One of the primary effects of the pandemic on the food industry has been related to logistics. There is a need to improve the flexibility of food product distribution economically and timely to be shifted from one market to another (from food service to retail outlets). During the beginning of the pandemic, there was not a food shortage but a food distribution issue. The pandemic has likely led to step-function change improvements in this area. Although food companies were aware of the need, the pandemic stepped the focus up.
What has been prior and continues to be during the pandemic is Food Safety professionals' need. We have the safest food supply globally; however, we need technology and research to ensure this. Careers related to Food Safety will only be on the rise. Specifically, degrees in Food Safety, Microbiology, and Food Science.
Along these lines, information specialists that can convert data into conclusions and recommendations will increase in importance. A Food Science major would be wise to take a course in data science.
What skills stand out on Food Scientist resumes?
Tedley Pihl: Data analysis, Microbiology, Internships in applied areas.
Are there any particularly good places in the United States for Food Scientists to find work opportunities?
Tedley Pihl: Northern California, the Chicago area, New Jersey, and the East Coast have classically been the hot areas for food science jobs.
What general advice would you give to a Food Scientist?
Jennifer White: I'm not sure that there is such a thing as a typical day in the office anymore. I think successful non-profits function similarly to successful for-profit organizations. Any fiscally responsible company will not have much redundancy, which means every team member must be ambitious, efficient, collaborative, and have an innate sensibility toward all aspects of the business. The key to a non-profit is fundraising, and a key to fundraising is a well-functioning institution. As the saying goes, success breeds success. Individuals who can find innovative and still personal ways to fundraise are a must in a pandemic. Even beyond a pandemic, I think we'll be seeing more virtual stewardship of our prospective supporters. That thought is based on opening up the candidate pool by making geography a non-issue.
In our business, we are sensitive to artists. Everything we do is wired around supporting them, so they worry only about creating exceptional music. That means intuition. That means anticipating the musicians' needs, knowing the orchestral and operatic best practices, and executing them with efficiency. We are an organization of only 35 staff members during the year that grows to over a hundred staff during our summer season to support over 400 events over the course of about 50 days. We have to know our business well and onboard staff quickly, so they are operating at perfection within less than two weeks. Going back to the theory "success breeds success," our reputation allows us to recruit big talent, which puts us ahead of the curve before we train people to do it the Aspen Music Festival and School way.
What type of skills will young Food Scientists need?
Jennifer Garcia: So, what are companies in the science of food looking for in prospective employees? Simply put, employers are looking for candidates that are well rounded, said Lowell Isom, managing partner for HHI Search, an executive recruiting firm for scientists and engineers. "In the past, there was a pretty clear delineation between the technical talent and those that had the strategic leadership skills," explained Isom. "Now, somebody that's coming in that's running an organization from a leadership standpoint also needs to bring a very specific technical skill set along with him that is still leveraged."
TC Chatterjee, CEO at Griffith Foods, agrees that job seekers need to bring more than just a specific set of technical skills. "It is more than just technical skills; it is those skills in application," explained Chatterjee. Just as important is the job seeker's attitude. "Increasingly, what I think food companies are looking for is the ability of individuals to come in and be additive and accretive in what we are looking to do," said Chatterjee. "Specifically, meeting consumers' needs that are changing dramatically and at a much more rapid pace means that we, as food companies, have to be equipped to meet those needs of our customers-in our case, food manufacturers-and then their customers-the ultimate consumers. That requires an additional level of speed. If that's the ask, then we are looking for people who enable us to be that much faster without compromising on the quality of what it is we are putting together."
Diversity is another aspect that employers look for when making hiring decisions. "We are looking for people, increasingly as a food industry, that bring their values and their whole self to work," said Chatterjee. Because, as Isom explained, "a diverse workforce is more productive, more innovative, and provides a culturally rich experience for employees." But, Isom also noted that it isn't an easy task, and one thing that we may learn coming out of the COVID-19 pandemic is "what organizations really valued diversity and gave it a focused initiative and those that were just really looking to fill seats
What general advice would you give to a Food Scientist?
Jeffrey Swada Ph.D.: In the COVID era, starting your career will be different. Keep in mind that even during a pandemic, everyone needs to eat, and more than ever, we need food scientists to ensure that we have a stable supply chain. MSU has designed their food science program to give students a firm foundation with a background in chemistry, microbiology, physics, biology, engineering, food safety, food chemistry, sensory science, product development, and many other critical food science areas. This firm and broad foundation allows students to enter many different sectors of the food industry. So, be patient, take advantage of opportunities, and know that many career possibilities are waiting for you as a Spartan! Go Green!
What technology do you think will become more important and prevalent for Food Scientists in the next 3-5 years?
Jeffrey Swada Ph.D.: I believe that automation will become more and more prevalent. Look at the fast-food industry; for instance, with COVID, everyone is ordering online and using contact-free pickups. The same goes for the food industry. As we need to feed a growing population, it will be critical to automate processing lines to meet consumer demands. This is already being done, but I am sure automated processes will become more and more advanced. This will also be true not only for production volume but to ensure safe, quality products.
How would you rate the starting salaries for Food Scientists, as well as the prospects for salary advancement?
Jeffrey Swada Ph.D.: Salary prospects are strong. With a bachelor's degree in food science, students can obtain a competitive starting salary. There is also much room for growth as you are promoted within a company. The Institute of Food Technologists has statistics on wages based on geographical location.
James Adams
Adjunct ProfessorTexas Woman’s University
Department of Nutrition and Food Sciences
What general advice would you give to a Food Scientist?
James Adams: The advice that I have been giving my graduating seniors that will be entering the food industry is this:
1) Need to understand that the pandemic has changed the landscape in regard to securing positions for students just entering the job market
a) Competition for jobs will be enhanced due to the entry of highly-qualified laid off or furloughed workers due to force reductions
b) Entry in the job marketplace may require opening the range of positions you were trying to obtain and not be so narrow in your search.
1. The new applicant may be qualified for a job that is not their first preference, but may open the door to a future job change and higher position within a chosen food company
2. They may realize that this is the right position and may lead to them embracing this field of emphasis.
2) Need to understand if there is a need to stay in school and work toward an advanced degree that would set them apart from some of the competition.
3) Need to be flexible in salary, travel requirements, and location. Youth is in their favor.
What technology do you think will become more important and prevalent for Food Scientists in the next 3-5 years?
James Adams: I personally believe that the use of food preservation technologies that do not require external energy sources (thermal heating, cooling, refrigeration, freezing) is the answer to addressing world hunger in remote areas of the world. These technologies would be a plant, meat, and other animal protein fermentation processes that would require work by flavor chemists, along with other food scientists and nutritionists and dieticians, to change or create the formats to be able to add these fermented proteins to their daily intake.
How would you rate the starting salaries for Food Scientists, as well as the prospects for salary advancement?
James Adams: Beginning salaries for Food Industry and Culinary students graduating with a BS are good in comparison to other disciplines. Of course, it is understandable that entry-level with an advanced degree is higher than those without an advanced degree. In the past, when I was a hiring manager, it was recognized that a master's degree equated to 3-5 years of work experience and a doctorate equated to 8-10 years of work experience.
It is also well known that the salaries in certain parts of the food industry are different and, in some cases, may influence the decision as to what part of the industry the student would like to be a part of, moving forward. Whether it can be proven, I cannot say, but the unwritten understanding is that the chocolate/candy/confection sections of the food industry pay higher starting salaries than, say, the meat or vegetable processing part of our business.
The great thing about the food industry is that there are opportunities that open up for advancement, growth, and learning every day since the landscape is ever-changing. As responsibility increases, salaries follow.
What type of skills will young Food Scientists need?
Sajid Alavi Ph.D.: Besides the traditional skills in the area of food science and technology, in these times, adaptability and ability to manage people and use diversity in the workforce to its full potential are additional skills that would be useful. Also, the ability to straddle both the operational and R&D needs of a company, to some extent, would be very beneficial to bridge the gap between production and innovation.
Are there any particularly good places in the United States for Food Scientists to find work opportunities?
Sajid Alavi Ph.D.: The geographical locations where food science and technology will be available in the next several years would probably not change much. Locations near big cities (not necessarily in the cities) are where a lot of jobs are concentrated, be it the east or west coast, or other parts such as the midwest.
How do you envision technology impacting Food Scientists in the next 5 years?
Sajid Alavi Ph.D.: Technology will move and more towards rapid detection of food safety and quality-related challenges, and addressing them through new and faster tests for microbial contamination, better sensors and control systems, and also improved consistency of raw materials. New fields and applications, such as plant-based foods (including plant-based meat) and 3-D printing of foods will also be increasing rapidly. Sustainability in terms of raw material (use of new ingredients that require less water and other resources for growing), processing (less energy and water usage), and packaging (bio-based or biodegradable) will also be another area where technology-driven innovation will take place.
Will there be an enduring impact of the coronavirus pandemic on Food Scientists?
Dr. Jeanette Andrade: This depends on how one was affected by the pandemic and their views on this matter. Many may view this as an opportunity to develop new skills, during their academic years, by enhancing their professionalism by using various forms of technology - social media, learning platforms, etc. They may identify unique ways to enhance their opportunities for their ideal career upon graduation.
Are there any particularly good places in the United States for Food Scientists to find work opportunities?
Dr. Jeanette Andrade: In at least the field of dietetics, there are opportunities for employment within clinical and community. There may be more part-time employment opportunities now compared to full-time, dependent on what specific area the graduate is interested in, and the search may take a bit longer, dependent on the area the graduate wants to live, but there are positions available.
How do you envision technology impacting Food Scientists in the next 5 years?
Dr. Jeanette Andrade: It is impacting our field currently. Pre-COVID, limited dietitians were utilizing telemedicine to assess and counsel their clients. However, during COVID, many more dietitians were using telemedicine as a form to communicate with their clients. I envision that many more dietitians post-COVID will be utilizing telemedicine with their clients as their clients may prefer this approach to a physical presence approach. I believe that dietitians will need to become more creative in the ways that they are using technology and may need to adapt to where the medical field will go with technology.
Will there be an enduring impact of the coronavirus pandemic on Food Scientists?
Darrell Cockburn Ph.D.: Like other economic disruptions, I think this will be temporary, and employment levels will eventually recover. Students with University degrees have positioned themselves to be at the forefront of that recovery as their skills will have them in demand as businesses start hiring again.
Are there any particularly good places in the United States for Food Scientists to find work opportunities?
Darrell Cockburn Ph.D.: Food Science is a remarkably stable field for graduates to find employment in as it is a relatively recession-proof industry; even at the worst of times, people still need to eat. Places with vital food industries, particularly with large companies, will be the best to weather the storm. Here in Pennsylvania, we have a robust food processing industry, and our Food Science graduates have continued to be successful in finding employment.
How do you envision technology impacting Food Scientists in the next 5 years?
Darrell Cockburn Ph.D.: As with any science-based industry, advancements in technology are going to have significant impacts. As a couple of examples: Developments in plant protein sources and other animal meat replacement technologies will continue to grow. Microbial food safety is going to rely on developments in molecular techniques increasingly.
What general advice would you give to a Food Scientist?
Dr. Chris Sigler: I would stress that food is a commonality all humans share. The education and skill set acquired in a Food Science Degree are going to be needed, more than ever, moving forward, to critically examine and analyze how to approach new concerns and opportunities left in the wake of the pandemic.
Being able to adapt and modify how to connect, collaborate, and share information and resources to better themselves, their colleagues, their employers, and the field of food science, in general, will be critical moving forward.
