Episode 018: Tasty Careers in Food Science w/ guest Marianne Gillette

Never thought you could get a degree in taste tasting or ice cream creation? Think again! I’ve invited Marianne Gillette to talk about how you can develop a career in taste tasting, beer making, even ice cream creation. A career in food science is a lot more in depth than you think, and with positions across industry and agriculture in high demand, you really have your pick when it comes to starting a career. Marianne breaks down the opportunities that are available, which universities offer the best programs, and even the kind of salary you can expect once you graduate. As a fellow sensory scientist, Marianne and I used to work together at McCormick & Co, so I trust her opinion when it comes to developing a career in the food and nutrition sciences. She and I are both aware of the challenges nutritionists and food scientist’s face trying to develop healthy food that still taste great, and I am so excited to have her on the show today so we can share our educational and professional experiences with you! 

ABOUT MARIANNE…

Marianne Gillette has been an integral part of McCormick’s research team for 37 years, overseeing the technical competencies that contribute to McCormick’s most important product —flavor. These competencies include culinary, sensory, chemistry, food sciences, and creative sciences. In recent years, her team has introduced new methods for sensory and analytical assessment of foods, including measurement of emotion and wellness. Marianne’s team – which consists of chefs, flavorists and sensory experts – is developing new forms of healthy spice and herb extracts, technologies for fresher herbs and spices, and new ingredients to create unique, cost-effective flavors for consumers and companies alike.

Marianne’s function is central to the creation and measurement of flavor—from molecule to menu. McCormick’s Technology Innovation Center, where she spent most of her time, determines the molecules that drive flavor – providing critical direction to development of exciting new flavors and products for restaurant and major food company customers.

Food safety and lab integrity was another critical part of Marianne’s job. In fact, she oversees a function that audits more than 90 quality labs around the globe to assure that McCormick products are properly analyzed and of the highest, consistent quality.

Marianne earned her MBA from the University of Baltimore and both BS/MS in Nutrition Science from the University of California at Davis. She has published and presented on the topics of sensory science, herbs and spices, flavor trends, and product development. Marianne is a Past President of Food Update Foundation and is a Past President of the Institute of Food Technologists.

“I went to the University of California at Davis, graduated in ’76…in Nutrition Science, and that university had the one of the world’s strongest food science program. Even though I was right there studying nutrition, I was unaware of food science as a field. So now I have a great passion to let young adults, high school students, middle school students know about food science as a potential career.”  – Marianne Gillette

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

2:22 Marianne Gillette explains about the Institute of Food Technologists, the world’s largest association for Food Scientists

3:04 Food Science is the coolest career field you never knew about

4:10 What kind of fields can you study with a degree in Food Science?

5:50 Which universities have strong Food Science programs?

7:09 Where sensory science fits into nutrition and food science

8:45 Taste testing is actually a science and we break down the definition

10:10 Microbiology contributes a lot to food and nutrition sciences

10:50 What is the biggest challenge food scientists face?

11:30 How tasting food and nutrition has changed over the past 3 decades

12:30 Hear what happened to me during one special Thanksgiving in Texas

14:19 Chefs are using new techniques to cook food more healthy AND more delicious

15:02 Different programs offered by the Culinary Institute of America to help chefs cook better

16:24 A new era for dietitians, nutritionist, and culinary professionals

18:09 Why do food scientists get such a bad rap sometimes?

19:47 How has the food industry become healthier over the past 20 years?

21:06 What kind of salaries can you expect from a career in food science?

22:43 Sensory science is in high demand!

23:58 Who is Marianne’s foodie hero?

25:00 What is a gas chromatograph?

26:20 Where can you go to learn more about careers in food science?

27:28 Moderation is Marianne’s secret for weight management

“We have a lot to learn from India and Asia with their way of eating that is so tasteful and so delicious, yet a healthier balance. More vegetables, less meat, less fat, and way more seafood.” – Marianne Gillette

28:28 Eat really good chocolate!

SOME OF THE FOOD SCIENCE RESOURCES DISCUSSED…

You can learn more about starting a career in food science at the Institute of Food Technologists official website https://www.ift.org/. They offer short courses for those who aren’t students, or information about full programs if you wish to apply and enroll.

GET YOUR FREE AUDIOBOOK HERE…

Just for my listeners of The Food Sommelier podcast, Audible is offering a free audiobook download with a free 30-day trial to give you the opportunity to check out their service.

To download your free audiobook today go to www.audibletrial.com/foodsommelier

THANKS FOR LISTENING!

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Until next time!

PRAISE FOR THE FOOD SOMMELIER PODCAST: 

• Delish
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• Making Food Fun & Simple
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• Good podcast for those who are concerned about what we eat
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• Awesome show
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