I am wondering if anyone can tell me anything about Food Science. I have toyed with the idea of getting a Masters or (another) Bachelors (though most schools won’t allow second Bachelors) in this area. But the idea is on hold, as I cannot afford any more schooling for a while. And tuition fees are outrageous these days.
Have any of you chefs ever delved in this study? I don’t necessarily plan on getting into research or whatever, but I think it would be really interesting and applicable to explore this field. It would give me deeper knowledge on the actual science of food, and further understanding of development. I mean I don’t see myself becoming a student again for at least another few years or so (if I can save some $$ for it), but for future references, I’d love to hear from anyone who has had experience with studying/working in the field of Food Science. I just wanted to know what career paths Food Science has directed you into. And most of the people who studied it don't go into cooking, usually research and development, from what I have seen anyways. I am wondering if any of you fellow chefs have ever gotten into Food Science, and how it has helped you go further with your cooking...ie. Have you developed a totally new and brilliant dessert that the whole country has gotten gaga over, or learned how to invent a novel dining experience, applying theories from food science? Looking forward to hearing your experiences!