Dec 99 grad looking for career advice: R &D

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I am graduating CIA , AOS, 12.29.69. My question is: Do I need a Bachelor's degree to pursue a degree in Research & Development? (I have experience from externship) I would like to get on with my life. but I am feeling almost obligated to stay on for the Bachelor's program. Any advice?

By W.DeBord on Thursday, October 07, 1999 - 08:46 am: Edit

I'm sorry I don't know anything about your field.

As a person much older than you I question why you feel obligated? Family obligations are one thing you need to deal with but school obligations are another? If you give it a try getting on with your career can you not go back at a later date for your bachelor's.

I will tell you though from experience it becomes extremely hard to go back if you let too much time elapse. I don't know any person who regreted having a bachelors degree even if they changed fields later in life.

By Ramodeo (Ramodeo) on Thursday, October 21, 1999 - 10:04 pm: Edit

I may have a little insight for you... After graduating with a 2 yr culinary degree I knew I wanted something other than restaurant work. I found a job in R&D with a large food processor. I worked in a test kitchen as a food technologist (later as a Research Chef) with other culinary grads. I found, however, that our situation was not the norm in the food processing industry. Food science bachelors and masters degrees were much more common in my type of position (and doctorates at higher levels). It became clear to me that if I wanted to advance in my own company or move to another I would have to get a higher degree.

While I found the challenge of the scientific side of my work rewarding, I never enjoyed the corporate atmosphere and I really started to feel out of sync with my desire to be creative with food on a smaller scale. I have since left that field, spent several years at home with my two daughters and just about a year ago went back to work as pastry chef in a restaurant/banquet facility.

If you are looking at R&D in the food processing industry, you might want to contact IFT - the Institute of Food Technologists - they would have lots of employment info, I think. If you are looking at R&D in the corporate restaurant world, it probably is a different situation. I would suspect that those types of positions might require a rather wide range of experience beyond school.

I agree with the last post - that a bachelor's degree never hurt anyone, but doing things because one feels obligated can lead to regrets.

Good Luck! Renee

By Foodstylist (Foodstylist) on Wednesday, September 27, 2000 - 06:42 pm: Edit

Check out the Research Chefs Association at researchchef.org . The membership is only $100 per year, they offer a job board, a member directory (useful for calling for advice and or a job), and several events throughout the year. The next conference and tradeshow is in March in Miami. Anyone else going? I have met people from several large companies that I would not otherwise have had the opportunity -- Kerry Ingredients for one.

Although I am not employed in R&D, I have done it on a consultancy basis and found it very rewarding. There is a lot of potential creativity in that area and your products could be enjoyed by millions of consumers. On the downside, if you are like me, you may not like the corporate culture in the full-time 9to5 R&D world.

Brian Preston-Campbell '92

By Foodstylist (Foodstylist) on Wednesday, September 27, 2000 - 06:42 pm: Edit

Check out the Research Chefs Association at researchchef.org . The membership is only $100 per year, they offer a job board, a member directory (useful for calling for advice and or a job), and several events throughout the year. The next conference and tradeshow is in March in Miami. Anyone else going? I have met people from several large companies that I would not otherwise have had the opportunity -- Kerry Ingredients for one.

Although I am not employed in R&D, I have done it on a consultancy basis and found it very rewarding. There is a lot of potential creativity in that area and your products could be enjoyed by millions of consumers. On the downside, if you are like me, you may not like the corporate culture in the full-time 9to5 R&D world.

Brian Preston-Campbell '92