With stagnant sales revenues, the 3G effect, and changing consumer preferences, the food industry has experienced massive shifts with constant change being the only norm. Retailers are increasingly pressuring “big brand” food companies to lower their pricing forcing margins to become exceedingly thin driving the need for growth in sales among categories where sales have been flat or declining in past years. This has created considerable acquisition activity of growth brands being acquired by larger brands of holding companies, hungry for products that will drive growth in sales. With all this flux, how are science of food professionals fairing and what do they need to do to keep themselves relevant in the job market?
In this podcast, we will explore the how changes in the industry are impacting the current and future job market, including compensation and benefits. We’ll also share some go-to tips to help you advance your career.
Moira McGrath is president and founder of OPUS International, Inc. Following graduation from Cornell University with a degree in Hotel Administration, Moira focused her early career on hotel and restaurant operations and management. She worked in Atlanta, San Francisco, and Ohio until a career change brought her to Florida. Shortly thereafter, she chose to pursue the field of executive search. After working for others for a few years, she started her own firm in 1993. She and her staff at OPUS specialize in placing scientists in research and development and quality assurance positions with food and food ingredient manufacturers.
John Mossman is one of the principle partners at M.K. and Associates, Inc. He has been in the industry since 1983, recruiting for a variety of technical industries. John's career began in Chicago, where he was a manager for a large recruitment firm. During the years, John developed his technical expertise in several industries, focusing initially on chemical and electrical engineering. Since establishing M.K. and Associates Inc., John has developed expertise in all technical areas of the Food Industry. In addition to running his recruiting desk, John is the Administrative Manager at M.K. and Associates, Inc. and is responsible for hiring, training, and coaching the staff.
Matt Teegarden, M.S., IFT Student Association Past President 2016-2017, Ph.D. Candidate, The Ohio State University
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Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.
Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.
Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.
During 2019, venture capitalist firms invested $745 million in novel farming systems in 75 deals, an increase of 38% over 2018, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.
What food manufacturing, food processing, and food packaging companies should be doing to keep workers safe during the COVID-19 pandemic.
The article describes how life cycle assessments quantify the environmental impact of packaged foods, particularly packaging materials.
The article describes how seven pathogens cause 90% of foodborne illness and how foodborne illness can lead to autoimmune diseases.
Food authentication is an important and established discipline for the food industry and multiple tools, thanks to multiple new analytical tools that have revolutionized it.
IFT President Pam Coleman reflects on the personal and food industry impact of the COVID-19 pandemic.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.
A just-released report from the nonprofit group Forum for the Future highlights ways in which regenerative agriculture can help make the food system more resilient.
An international group of almost 50 scientists identified 75 emerging innovations and drew up eight action points to accelerate the transition to a sustainable and healthy food system.
Nestlé has expanded the use of the IBM Food Trust blockchain technology platform to its Zoégas coffee brand.
Nature’s Fynd, a food tech company producing a protein from a microbe initially discovered in the geothermal springs of Yellowstone’s ancient volcano, has raised $80 million in new funding.
A new Michigan State University (MSU) study published in Scientific Reports shines a light on how big data and digital technologies can help farmers better adapt to threats—both present and future—from a changing climate.
