7 Podcast Episodes That Show You What a Career in Food R&D Actually Looks Like
Last Updated on June 11, 2026
Are you considering a career in food science or research and development? Maybe you want to learn more about what a product developer does day-to-day, or perhaps you work in a different department and are curious about what your R&D colleagues are actually up to. Whatever brought you here, you’re in the right place!
One of the best ways to learn about people’s jobs is to hear it straight from the people doing it. We’ve pulled together seven episodes of That’s a Food Job! that give you a real, unfiltered look at jobs in food research and development. We are covering professionals from different stages of their careers, so whether you’re in your first year of food science or just trying to figure out if R&D is the right path for you, these are worth a listen.
Louisa Bachman, Food Scientist, KIND Snacks
If you’ve ever picked up a KIND bar and wondered how the flavour was developed then this episode answers that! Louisa walks through the full product development process at KIND, from flavor iteration and sensory testing to shelf life studies. She also takes us behind the scenes of developing their savory bar line, and shares some really practical advice on networking early and staying curious.
In this episode:
- What a typical day actually looks like for a food scientist at a big brand
- How a snack idea goes from a whiteboard to a store shelf
- Why networking in your first year of school is worth starting now
If you’re just starting to explore food science as a career, Louisa’s episode is one of the most practical listens we have!
Davis Jaeger, R&D Leader, Culinary Expert and Food Scientist
Did you know that food scientists don’t only work in packaged food companies? Davis’s career is a great example of how R&D exists in the restaurant and foodservice world too. He started working in hospitality at 14 and eventually found his way into culinary science, which gives him a really unique perspective on product development. If you come from a culinary background and are wondering if food science could be for you, this episode is a must-listen!
In this episode:
- How culinary experience translates into a career in food R&D
- Why the restaurant and foodservice industry needs food scientists too
- How to communicate technical ideas to people who aren’t scientists
Davis’s story is a good reminder that there is no single road into food R&D, and that your background in the kitchen might be more valuable than you think!
Pratistha Banerjee, Product Development and Commercialization Manager, Darigold
Pratistha describes her work almost like a detective solving a mystery, where every product launch comes with a new set of problems to investigate, clues to follow, and solutions to piece together before anything makes it to a store shelf. Just like a detective interviews witnesses, she seeks out the experts in operations to get the full picture. She also has some really valuable advice for introverted students who find networking intimidating!
In this episode:
- Why food product ideas fail when they move from the lab to full scale production run
- How product developers troubleshoot and solve complex problems at scale
- Networking advice specifically for introverted students
Kaylah Farina, Product Development Manager, Sigma US
Product developers don’t only work on products you see in the supermarket. They also work on the foods you find on restaurant menus and in foodservice! Kaylah started her career as a chef, which led her into culinary science and eventually into leading innovation for meat products at Sigma US. She develops everything from high-protein snacks to a chili cheese dog burrito (yes, really!) and talks about how her culinary roots continue to shape the way she approaches product development every day.
In this episode:
- How starting as a chef can lead to a career in product development
- What product development looks like in the foodservice industry
- Why skills like empathy and adaptability matter just as much as technical knowledge
Esther Onguta, Product Development Specialist, Absolut Group / Pernod Ricard
This is a special episode pulled from the CareersNow! mentorship series. Esther’s episode is one for anyone who is considering postgraduate education and wondering whether a PhD actually translates into a career in the food industry. Esther completed her PhD in Food Technology in New Zealand, focusing on sensory science, and talks candidly about the differences between academic research and working in industry.
In this episode:
- The real differences between doing a PhD and working in industry
- The skills and tools that help you make the transition from academia to industry
- How sensory science shapes decisions in product development
Michael Sharp, Director of Research and Analytics, Heartland Food Products Group
Michael’s episode is a great one for students who want to understand the difference between product development and R&D (they aren’t the same thing!). With over 13 years of experience taking products from concept to commercialization, he also gets into how data analytics plays a bigger role in food science than most students realize. And if you have an interview coming up, this episode has some really practical advice on how to prepare and what kinds of questions to expect.
In this episode:
- The actual difference between product development and R&D roles
- How data analytics fits into a career in food science
- How to prepare for a product development or R&D interview
Michael also shares some honest reflections on his own career path, including why he decided to go back and get his master’s degree after already working in industry. Worth a listen if you’re weighing that decision yourself!
Matt Thell, Global Strategy and Innovation Leader, General Mills
Not all food scientists work directly on developing products, and Matt’s episode is one of the best examples of that! Matt works as part of an internal consultancy team, which means his job is to help other teams solve niche problems and spot trends that people don’t even realize are trends yet. His role takes him all over the world, and sometimes even into the homes of consumers to observe how they actually interact with food products. It’s a fascinating and unorthodox approach to research!
In this episode:
- How food scientists can work behind the scenes to support innovation across a whole organization
- How visiting consumers at home changes the way you understand food trends
- Why curiosity and creative thinking are some of the most valuable tools in R&D
If you’re the kind of person who loves connecting dots, traveling, and thinking outside the box, Matt’s career path might be exactly what you didn’t know you were looking for!
Conclusion
Food R&D isn’t just one type of job. It’s a whole range of roles, areas of expertise, and skill sets. From entry-level product development to sensory science, commercialization, and innovation strategy, these episodes show just how many directions you can take it. Have a listen and pay attention to what excites you most. That’s usually the first clue to where your career could go!
Want to learn more about what food scientists actually do? Check out career profiles on jobs in food science and Eight Hottest Careers in Food Science.
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