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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.
Obtaining a Ph.D. was a rewarding but challenging experience for AJ. In addition to his research AJ acted as a
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
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