Summary: <a class="a2a_button_facebook a2a_counter" href="http://www.addtoany.com/add_to/facebook?linkurl=http%3A%2F%2Fwww.foodsommelier.com%2Fpodcast%2F018%2F&linkname=Episode%20018%3A%20Tasty%20Careers%20in%20Food%20Science%20w%2F%20guest%20Marianne%20Gillette" title="Facebook" rel="nofollow" target="_blank"></a><a class="a2a_button_twitter" href="http://www.addtoany.com/add_to/twitter?linkurl=http%3A%2F%2Fwww.foodsommelier.com%2Fpodcast%2F018%2F&linkname=Episode%20018%3A%20Tasty%20Careers%20in%20Food%20Science%20w%2F%20guest%20Marianne%20Gillette" title="Twitter" rel="nofollow" target="_blank"></a><a class="a2a_button_google_plus" href="http://www.addtoany.com/add_to/google_plus?linkurl=http%3A%2F%2Fwww.foodsommelier.com%2Fpodcast%2F018%2F&linkname=Episode%20018%3A%20Tasty%20Careers%20in%20Food%20Science%20w%2F%20guest%20Marianne%20Gillette" title="Google+" rel="nofollow" target="_blank"></a><a class="a2a_button_pinterest a2a_counter" href="http://www.addtoany.com/add_to/pinterest?linkurl=http%3A%2F%2Fwww.foodsommelier.com%2Fpodcast%2F018%2F&linkname=Episode%20018%3A%20Tasty%20Careers%20in%20Food%20Science%20w%2F%20guest%20Marianne%20Gillette" title="Pinterest" rel="nofollow" target="_blank"></a><a class="a2a_button_linkedin" href="http://www.addtoany.com/add_to/linkedin?linkurl=http%3A%2F%2Fwww.foodsommelier.com%2Fpodcast%2F018%2F&linkname=Episode%20018%3A%20Tasty%20Careers%20in%20Food%20Science%20w%2F%20guest%20Marianne%20Gillette" title="LinkedIn" rel="nofollow" target="_blank"></a><a class="a2a_dd addtoany_share_save" href="https://www.addtoany.com/share#url=http%3A%2F%2Fwww.foodsommelier.com%2Fpodcast%2F018%2F&title=Episode%20018%3A%20Tasty%20Careers%20in%20Food%20Science%20w%2F%20guest%20Marianne%20Gillette"></a><br> Never thought you could get a degree in taste tasting or ice cream creation? Think again! I’ve invited Marianne Gillette to talk about how you can develop a career in taste tasting, beer making, even ice cream creation. A career in food science is a lot more in depth than you think, and with positions across industry and agriculture in high demand, you really have your pick when it comes to starting a career. Marianne breaks down the opportunities that are available, which universities offer the best programs, and even the kind of salary you can expect once you graduate. As a fellow sensory scientist, Marianne and I used to work together at McCormick & Co, so I trust her opinion when it comes to developing a career in the food and nutrition sciences. She and I are both aware of the challenges nutritionists and food scientist’s face trying to develop healthy food that still taste great, and I am so excited to have her on the show today so we can share our educational and professional experiences with you! <br> ABOUT MARIANNE…<br> Marianne Gillette has been an integral part of McCormick’s research team for 37 years, overseeing the technical competencies that contribute to McCormick’s most important product —flavor. These competencies include culinary, sensory, chemistry, food sciences, and creative sciences. In recent years, her team has introduced new methods for sensory and analytical assessment of foods, including measurement of emotion and wellness. Marianne’s team – which consists of chefs, flavorists and sensory experts – is developing new forms of healthy spice and herb extracts, technologies for fresher herbs and spices, and new ingredients to create unique, cost-effective flavors for consumers and companies alike.<br> Marianne’s function is central to the creation and measurement of flavor—from molecule to menu. McCormick’s Technology Innovation Center, where she spent most of her time, determines the molecules that drive flavor – providing critical direction to development of exciting new flavors and products...
