Pacitti's work involves going to a facility, assessing the current state of operations, and devising systematic corrections and improvements in a way that relates back to training and education. I've seen some very good microbiologists, for example, who were not very skilled at evaluating and understanding real situations in the plant, and were not trained to look at a problem systemically. Like others, Pacitti points to people skills as an area where many scientists need some shoring up, particularly QA people. Rizvi says that communication is an important skill to have not just within an organization, but with consumers, as well. People with food science degrees are typically at a premium because they have a more holistic understanding of the food business.
Many programs incorporate marketing and management courses, and even psychology.
Learning Never Ends For new employees and old hands alike, continuing education is needed to keep one's knowledge base current. IFT is among the industry associations with aggressive continuing education programs. We're constantly improving in these areas, particularly with secondary and continuing education. Continuing education has changed substantially, however. It is no longer purely university extension work as it was at one time.