July 15, 2026

AI, Agility, and Communication Top Career Skills for Food Scientists

Panelists at IFT FIRST discussed how AI, changing consumer expectations, and workplace shifts are reshaping career paths in food science.

The future of food science careers will be shaped by artificial intelligence (AI), adaptability, and strong communication skills, according to speakers at “Community Conversation: The Evolving Food Science Career Path,” a session at IFT FIRST Annual Event and Expo that explored how changing consumer expectations and workplace dynamics are transforming the profession.

Drawing on findings from IFT’s 2026 Compensation and Career Path Report, moderator Mary Ellen Kuhn, executive editor of Food Technology, led a discussion exploring the skills, mindsets, and career strategies that will be most important for the next generation of food scientists. Panelists included Greg Hocking, vice president of global R&D, new innovation territories at Mars Wrigley; Aria Morrow, product development scientist at PepsiCo; and Marie Kozlowski, owner of career and leadership coaching firm Wise Words LLC.

Despite concerns about growing skepticism of science, shifting consumer attitudes toward processed foods, and rapid technological change, all three panelists expressed optimism about the future of the profession. Morrow pointed to increasing efforts by food companies to better understand and connect with consumers, while Hocking highlighted opportunities to apply science to improve both human and planetary health. Kozlowski emphasized the enduring importance of food and the relationships that underpin the industry.

AI emerged as one of the discussion’s dominant themes. Morrow encouraged food scientists to become comfortable working with AI tools, describing them as valuable thought partners that can help users organize information, automate routine tasks, and solve problems more efficiently. Hocking agreed that AI offers significant opportunities, particularly for transferring knowledge from experienced professionals to newer employees and helping teams innovate more quickly. However, he cautioned companies and scientists to be thoughtful about sharing proprietary information through publicly available AI platforms.

Beyond AI, panelists stressed the importance of adaptability. Kozlowski highlighted the concept of an “agility quotient,” which she described as a combination of openness to change, curiosity, and resilience. As the pace of work continues to accelerate, she said, professionals must be willing to unlearn old habits, embrace new technologies, and recover quickly from setbacks.

The discussion also addressed shifts in workplace culture as more Gen Z professionals enter the workforce. Hocking said younger employees bring valuable consumer perspectives, fresh ideas, and strong interests in issues such as sustainability. Morrow challenged stereotypes that portray Gen Z workers as disengaged, arguing that managers who take the time to understand employees’ motivations can foster stronger engagement and performance.

When asked about career development, the panelists repeatedly returned to the importance of curiosity, communication, networking, and continuous learning. Hocking encouraged professionals to seek roles and assignments that push them just beyond their comfort zones, while Kozlowski emphasized building relationships and expanding professional networks as one of the most effective ways to uncover new opportunities.

Audience questions expanded the conversation to career transitions, mentorship, and leadership, with speakers encouraging attendees to communicate their career aspirations clearly and focus on potential rather than waiting until they meet every qualification before pursuing new opportunities.

While technologies and workplace expectations may evolve, panelists agreed that food scientists who remain curious, embrace AI, communicate effectively, and continue learning throughout their careers will be best positioned for success.