Dear Doc Rheo:
What do you think of a degree in food rheology?
I’m the wrong guy to answer your question.
All my degrees are in Chemical Engineering, and my graduate work was in polymer rheology. While my current position involves food rheology, my employer wanted a chemistry or engineering major with experience in rheology.
When I was in school, I was often told that a Chemical Engineering degree was extremely flexible, as it could provide employment in many different industries. These comments were correct, as my former classmates and I work in a wide variety of fields. If you take a look at job report posts from this year and last year, you’ll see that generic rheological jobs ask for Chemistry, Chemical Engineering, Polymer Science/Engineering, or Material Science backgrounds most often.
However, I have been contacted recently by headhunters who are trying to fill some food rheology jobs. I think that these folks have found me by entering “food” and “rheology” into the LinkedIn search function.
To get an answer to your question, you would be better off contacting food rheology professors. I have no experience with the requirements for a food science degree, so I’m not sure what generic benefits the degree confers.