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Been doing some research on mapping out a career path in food innovation consulting, and it seems like a really interesting but also pretty nebulous field. Has anyone here actually worked as a food innovation consultant, or interacted with them much? I'm curious about the kind of backgrounds that are moast valuable – is it more about having a strong food science foundation, or is business acumen and marketing more crucial?
I’m seeing a lot of programs and initiatives popping up aimed at "innovating" the food system, and it feels like ther's a growing demand for people who can bridge the gap between cutting-edge tech (like cellular agriculture, novel ingredients) and getting those things successfully to market. But what does the day-to-day of that actually look like? Are we talking mostly about strategy consulting for large food corporations,or is there a bigger focus on helping smaller startups navigate product development and scaling?
What are some of the less obvious skills or experiences that might make someone successful in this area? Apart from the core scientific/business knowledge,are there any specific certifications,software proficiencies,or even soft skills that are highly valued? Any advice for someone just starting to explore this as a potential career path?