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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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.
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.
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.
According to The Wall Street Journal, Amazon.com introduced its checkout-free technology in a large grocery store, called Go Grocery, in Seattle on February 25.