For jobs involving food science, what qualifications do you think are the hardest to meet?

I'm on my last semester of my Nutritional Sciences degree (bachelor's). I'm taking the time to brush up on food chemistry and physics. I have several years of experience working in a meat market, and 6 months experience developing a food product. What else can I do to aid my hire-ability?

6 vote6 answers

Active Feb 05

Harlingen