How you know you’re a food scientist

By: Stephanie Diamond

You’ve been asked if you are a nutritionist…or a dietitian…or a chef:

You have to hold back when someone asks you about the “chemicals” in our food:

Taking your hairnet off after a long day:

You try every sample at the IFT food expo:

Your feelings about technical interview questions:

You’re never embarrassed about using a meat thermometer:

Walking into the plant in the summer:

Seeing how Kjeldahl is spelled:

When you hear others make generalizations about the food industry:

Your friends are jealous when you talk about the food you made in class or at work:

Science Meets Food

The IFT Student Association (IFTSA) is a forward-looking, student-governed community of IFT members. Through competitions, scholarships, networking, and leadership opportunities, you’ll set yourself apart from your classmates (unless they’re members too).


  1. “When you regularly visit the grocery to check the latest products.”

  2. I resemble every single one of those remarks….except for walking into the plant in summer. Working in refrigerated food, you never melt. But you always have a sweater. Or multiple layers. A bit like Boston this winter!

  3. That is fantastic. I can relate to just about every single one of those. Especially being called a chef or being asked about “chemicals” ahh. When I was at IFT I showed some restraint but managed to have an entire meal from just samples. Beware of Tabasco booths serving cake in new Orleans though, so disappointing and kind of gross.

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