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
Then you need to learn more about IFT's IFTNEXT Food Disruption Challenge™ Competition!
Participate in this exciting competition designed to help emerging and investment-ready companies gain visibility and make strategic connections. Finalists will be selected to participate in a high-profile pitching event, featured at IFT19 in New Orleans on June 4, 2019. $25,000 grand prize and $5,000 people’s choice award. Special application incentives available.
Applications accepted November 27, 2018 – January 10, 2019.
The discovery of an unusual fish that sustains itself by consuming a vegetarian diet of specialized algae holds promise as a more sustainable source of dietary protein for humans.
Scientists studying the genomes of an almond tree variety and the peach tree gained some important insights that may help improve the species, according to a study published in The Plant Journal.
As the world’s population grows and changes, more food is needed. A group of researchers at the Massachusetts Institute of Technology (MIT) is working to increase food production by making it easier for cereal crops like wheat, corn, and rice to grow without fertilizer.
A recent study published in the Journal of Functional Foods found that caffeine consumption may help to mitigate some effects of an unhealthy diet by reducing lipid storage in fat cells and triglyceride production.
The article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.
What are the best and most sustainable options for addressing the food supply challenges that await as the world's population soars and becomes increasingly urbanized?
More plant-based foods in the next decade, cultured meat and underutilized seafood species at mid-century, and customized nutrient patches and pills 150 years from now, according to a “Future of Food Report” from British supermarket chain Sainsbury’s as part of its 150th anniversary celebration.
As consumers seek more ‘natural’ products with fewer additives and ‘simpler’ ingredients, more knowledge of what’s in their food, and how their food is made, this clean label movement is spurring innovations in product development in the food industry.
It’s not uncommon for people to use the internet to research their health concerns by entering their symptoms in a search engine like Google. Now, that data may help identify potentially unsafe restaurants faster and with more accuracy than traditional methods.
A study published in the journal Circulation suggests that eating tofu and other plant-based proteins rich in isoflavones may lower the risk of heart disease, particularly in younger and postmenopausal women not taking hormones.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has published a notice in the Federal Register that it will allow establishments to use the implied nutrient content claim “healthy” on their labels in accordance with certain guidelines.
A study published in JAMA Network Open suggests that children whose mothers ate fish one to three times a week during pregnancy were more likely to have a better metabolic profile than children whose mothers ate fish rarely (less than once a week).
Urban horticulture may hold the key to providing local populations with their supply of fresh fruit and vegetables, according to a study published in Nature Food.
Maintaining muscle mass is an essential part of healthy aging, but a new study from the University of Birmingham shows that most people eat proteins fairly unevenly throughout the day.