The food industry has undergone significant changes in this decade. As a result, much of the scientific research work has shifted from food processors to ingredient suppliers.
It used to be that food scientists did most of the research on ingredients.
Even in times of recession, people need to eat; hence, the food business is more stable than other parts of industry. While there is less basic research being conducted on food, there is more focus on applications research.
There is a believe that newer trends in food products, such as the effort to reduce fat content, reduce MSG or reduce salt will keep industry job growth steady.
