CHICAGO—The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” series that shows what it’s like to be a food scientist. In the video, Fu-Hung Hsieh, Ph.D., an IFT member and professor of biological engineering and food science at the University of Missouri, discusses his work on a soy-based chicken alternative and why he enjoys making an impact as a food scientist.
The video shows how Hsieh and his colleagues developed a soy product that provides a high-protein, cholesterol-free and gluten-free vegetarian alternative that looks, feels, and tastes like chicken. The process begins by extracting soy protein from soy flour, and is then cooked using water, heat, and pressure. The product is also environmentally sustainable in terms of the amount of land and water needed to make it.
Hsieh likes working in a field that is both exciting and relevant to daily life. He and his colleagues enjoy seeing their products on the market and knowing that they are creating good-tasting, nutritious and safe food to feed the world.
The “Day in the Life of a Food Scientist” videos are designed to educate students, teachers, media, and the general public about the positive impact and rewards of the food science and technology profession. Additional videos include: “Day in the Life of a Food Scientist at NASA,”“Day in the Life of a Food Scientist at Disney Consumer Products, ” and “Day in the Life of a Food Packaging Professional.”
IFT has more information on this exciting career. Visit, Become a Food Scientist.
For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.