Career Choices between Industry and Academia

Webinar Description:

Shared Beginnings, Different Journeys: Career Choices between Industry and Academia 

Join the Student Common Interest Group webinar to explore the diverse journeys, insights, and impact of professionals shaping the future of food. 

In this engaging panel discussion, two accomplished food science professionals reflect on their personal and professional journeys across academia and industry. This interactive session will explore how their motivations, decisions, and challenges have shaped their careers—and how their work continues to influence the evolving field of food science. 

Key discussion topics will include: 

• Personal motivations, values, and pivotal moments that influenced each panelist’s career 

• A behind-the-scenes look at daily responsibilities and lifestyles in academia and industry 

• Insights into post-graduation career paths and how each contributes to the advancement of food science 

• The essential skills and mindsets students need to succeed in both academic and industry settings 

• Emerging trends and challenges in the food science sector—and how professionals are driving innovation 

• A candid comparison of academia and industry: What’s different, what overlaps, and whether career shifts are possible 

Whether you are a student considering your next steps or a professional thinking about career transitions, this webinar will offer valuable perspectives, practical advice, and inspiration from those who’ve walked both paths.

Panelists:

Fabiola Dionisi 

Fabiola Dionisi, Senior Advisor for Lipid Sciences at Nestlé Research in Switzerland, is a leading expert in lipid innovation with over 30 years of industry expertise, 70 publications, and 30 patents. She is dedicated to driving innovation linked to Lipids, identifying groundbreaking science and technology opportunities throughout the food value chain and translating science into business. She has built a vast network within the international scientific community through partnerships to fuel academia and startup collaborations, while also contributing immensely as the Vice President of the AOCS Executive Governing Board.  

Philip Calder 

Philip Calder is a Professor of Nutritional Immunology in the Faculty of Medicine at the University of Southampton. His research focuses on the metabolism and functionality of fatty acids and their role in immunity, inflammation, and cardiometabolic health. His work has been recognized through numerous international honors and awards, including the Ralph Holman Lifetime Achievement Award and the Stephen S. Chang Award, both from AOCS. He has made significant contributions to nutritional sciences through research, leadership in global professional societies (such as ISSFAL, ESPEN, FENS, and others), and editorial works (e.g., Editor of British Journal of Nutrition and Lipids).  

Register here:

https://aocs-org.zoom.us/meeting/register/YfGEem0RTYeSla_49TavTg