What Being a Food Science PhD is Really Like with AJ Taylor, Ph.D. is a Scientist II, Innovation at McCormick FONA | Ep. 96
Description
AJ Taylor, Ph.D. is a Scientist II, Innovation at McCormick FONA who recently graduated from the University of Illinois, Urbana Champaign with a Ph.D. in food science where his research focused on understanding the physiochemical and microbiological aspects of cocoa bean fermentation. This research is looking at ways to understand how microbes affect the quality and flavour profile of the resulting chocolate.
Obtaining a Ph.D. was a rewarding but challenging experience for AJ. In addition to his research AJ acted as a graduate teaching assistant who helped to teach food science to students.
Today he works at McCormick FONA teaching clients about working better with flavours covering everything from the science behind flavour, the labeling landscape, to using flavor in your specific application.
🔍 Episode Highlights:
• The unlikely experience that led to AJ getting a job
• Day in the life of a PhD
• Transitioning between grad school and industry
AJ's / LinkedIn
TIMESTAMPS
(0:00 ) Introduction
(1:34 ) AJ introduces himself
(2:50 ) What AJ did in graduate school
(12:15 ) Dealing with setbacks
(15:46 ) Process of getting a project
(20:50 ) Day in the life of PhD
(27:00 ) What is being a TA
(37:50 ) Transition between acadamia and industry
(40:39 ) Standing out from the crowd
(48:00 ) Where to find AJ
(48:33 ) Outro
COOL THINGS TO CHECK OUT
📖 Explore FoodGrads Career Guides (Ebooks)
📜 Get Career Advice (Blog)
CONNECT
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