Working at the interface between food and science

[catsrus9]

Hi everyone,

My name's Charlie Frohman and I'm a chemistry student at Brown University. As someone who has a deep passion for both food and science, I currently plan on going to grad school for food science after college. However, I'm not really interested in the conventional food science disciplines (ie - agricultural engineering, research, etc). I'm much more interested in the development of new chemical/technological processes that are applied to food. For example, last semester I studied abroad in Barcelona, and I was fortunate enough to visit the ALICIA Foundation, the new headquarters of the El Bulli laboratory as well as a government funded center of nutritional science. When I was given a tour of the institute, it was explained to me how one division of the institute was hired my different restaurants throughout Spain to produce different flavors and develop new technologies for them. For example, one scientist was working on creating a "dirt extract" using a rotovap, which was going to be used by another famous Spanish restaurant (El Celler de Can Roca) in a dish entitled "Mussels and Earth." Another scientist explained how they were testing out using nutrient enriched lecithin-based foams as a possible way of administering medicine to mouth-cancer patients who are unable to chew or swallow.

I found both of these applications to be absolutely fascinating, and It would be a dream to be able to pursue some sort of related field. Unfortunately, I have no idea if any sort of similar (or even vaguely related) institute exists in the US. ...so I thought this would be a good place to ask for advice. Does anyone know of any places that focus on this sort of work?

Thanks in advance to anyone who might be able to help out a crazy food lover who is trying to figure out how to figure out what he wants to do with his life!

Sincerely,

Charlie Frohman

Edited May 6, 2008 by catsrus9 (log)

[jgm]

First of all, right out of college, you're not likely to land the job you really want. Good for you if you do, though!

You have an entire lifetime to explore your field. I think it goes without saying that eventually there will be opportunities that don't exist today.

The first thing that I would suggest is to begin making connections in your field. Would your professors be of any help?

For that first job, look for the kind of thing that could help you build a foundation in the direction you eventually want to go. Then keep looking, thinking, and connecting.

The world is changing rapidly. Don't sweat it too much. Just jump on and enjoy the ride.

[insert the usual platitudes here about how opportunities happen for those who are prepared.]

I also would like to see you give some thought to the idea of having an avocation as well as a vocation. Sometimes work life just sucks. When the economy is bad, opportunities dry up and everybody just kind of marks time until it passes. Sometimes you can't move because of a family situation or something else going on in your personal life, and you're stuck in a job you're not crazy about. During those times, your avocation - your passion about something outside of work - is what will carry you through. I cannot stress how important it is to have that balance. That's what cooking is for many of us. Some people are lucky enough to be able to professionally pursue what they are passionate about. But many, many people use the proceeds from employment to fund what they really love to do. I've learned, too, that some things aren't as much fun if you're being paid to do them.

[dockhl]

Charlie~

Frankly, I have no idea how to help you but, hey, what a great idea to post here! It sounds like a very fun approach to work/life. You never know what might come along and these are some people who can help you .

Good luck. How cool that you got to go to Barcelona....

Keep checking and keep posting if you don't initially get a response.

(My niece went to Brown, cool school )

Kathy