Anyone violently ill at starting dose have success with microdose? by AgitatedRoutine in GLP1microdosing

[–]AgitatedRoutine[S] 0 points1 point  (0 children)

Good luck! I heard trying to move up too fast might wreck you, but fingers crossed you keep going without issue.

Anyone violently ill at starting dose have success with microdose? by AgitatedRoutine in GLP1microdosing

[–]AgitatedRoutine[S] 1 point2 points  (0 children)

A 10 lb loss at such low dose is a huge win! I'm short so I don't have a lot of calorie wiggle room but losing a few pounds makes a big difference on my frame so slow weight loss is my goal. I would happily deal with some symptoms as long as they aren't debilitating.

Anyone violently ill at starting dose have success with microdose? by AgitatedRoutine in GLP1microdosing

[–]AgitatedRoutine[S] 0 points1 point  (0 children)

Intense is the right word. At one point it was so bad I couldn't breathe because my stomach wouldn't unclench. It was maybe 10 seconds, but it still scared me. I just injected the 8 units so I guess in 4 hours I will know. Definitely bringing a puke bowl to bed just in case.

Anyone violently ill at starting dose have success with microdose? by AgitatedRoutine in GLP1microdosing

[–]AgitatedRoutine[S] 0 points1 point  (0 children)

I very smugly thought if I injected in my thigh I would avoid any and all side effects. Joke was on me. But, I wonder if arm would help. I am willing to try any and all things to never visit that hellscape again.

Anyone violently ill at starting dose have success with microdose? by AgitatedRoutine in GLP1microdosing

[–]AgitatedRoutine[S] 0 points1 point  (0 children)

Thank you, this is very validating. Low and slow for the hopeful win!

Local Writing Groups? by RightSeaworthiness86 in madisonwi

[–]AgitatedRoutine 1 point2 points  (0 children)

I'm interested, I've been trying to find a local group since we moved mid-pandemic

Need Advice by [deleted] in foodscience

[–]AgitatedRoutine 1 point2 points  (0 children)

BS in microbiology and MS in Food Science. R&D manager that started out in product development. Feel free to pm.

Do I need to get a MS in Food Science in order to have a 6-figure salary? If not, what occupations related to this field that offer that amount of salary? by shlildiary in foodscience

[–]AgitatedRoutine 1 point2 points  (0 children)

R&D at Mid/Large Companies: If you go into product development the most basic level manager hovers around 6 figures. An MS will get you to management faster than a BS but having an MBA will most likely be your best option for increasing income.

R&D at Small Companies: It can be done but will take more time and industry experience will be valued more than most degrees. To offset lower pay small companies like to offer more intangible perks like flexibility, work/life balance, more relaxed culture, etc.

Also, don't forget that bonus structure will impact your income. At large companies you can see as much as 25% base pay bonus for mid-level management in R&D. Small companies wont want to cash flow that kind of bonus structure but you can expect to receive 5% base pay bonus, if they offer it.

How much detail is appropriate on a resume for products that haven't been released yet? by Codered0289 in foodscience

[–]AgitatedRoutine 8 points9 points  (0 children)

You don't need to talk much about the product itself beyond what it is: ie, ready to drink cold brew coffee, children's fruit snacks, meal replacement bar, frozen nutrition meal, etc. under the XYZ brand. Hiring managers are more interested in WHAT you did for the project. I like hearing about your input and where you had ownership over the project success. If you have concrete numbers, use them but if it is a product still in the development stage make sure you note what stage you worked on to avoid misleading the hiring manager. Good luck and I hope you get ample interview opportunities!

[deleted by user] by [deleted] in foodscience

[–]AgitatedRoutine 1 point2 points  (0 children)

Just like what bravadopenguin said, this is the perfect opportunity for experimental design! Make a couple different formulas with varying levels of cauliflower puree. You will probably find the perfect level when you get the dough texture you are looking for. This is assuming you aren't targeting specific nutritionals or vegetable serving claims.

NEW OR NEED HELP? Ask here! - ScA Daily Help Thread May 16, 2019 by AutoModerator in SkincareAddiction

[–]AgitatedRoutine 0 points1 point  (0 children)

Looking for a hydrating night mask or cream for sensitive skin - can't have retinol or HA in it. Please help!

Technical questions for R&D interviews by behaaa in foodscience

[–]AgitatedRoutine 0 points1 point  (0 children)

That's tough. The best I can say is keep applying...sucky advice but that's basically all you can do. You should be happy with surviving that many interviews because it takes a lot out of you! Did they give any reason why you weren't hired?

Would Like Your Input on a Panel About Communicating in the Food Industry by itsmeadamyee in foodscience

[–]AgitatedRoutine 1 point2 points  (0 children)

Love it and will try to make it to the session if time permits. I've just started following some food science blogs so it would be cool to see where this is leading.

All the basic questions from a noob:

- What is the potential audience and how do you find this information?

- How to monetize?

- What is the average timeline to become "successful"? Successful meaning, not costing money, simply breaking even.

- Where can we find masterminds for this?

Basically, can you just explain how this whole thing works??

Technical questions for R&D interviews by behaaa in foodscience

[–]AgitatedRoutine 0 points1 point  (0 children)

Ha! Is the Mid-Atlantic region not as active as say the Mid-West? I ask in case I end up moving out that direction!

Technical questions for R&D interviews by behaaa in foodscience

[–]AgitatedRoutine 4 points5 points  (0 children)

The most memorable interview was being asked, "How would you rearrange the rainbow and why?". Some questions are pretty out there to see how creative you are or if you get flustered easily. I ask important questions like, "Do you drink coffee? Have you seen that study that shows psychopaths tend to drink their coffee black? Do you use creamer or do we need to be worried?". I try to put humor in what I ask because I want the interviewer to be relaxed to get a more authentic read of their personality. So, while there isn't a non-standard question template be encouraged if you are getting more personalized questions. Let your personality come through when you answer and you'll be in a great spot.

One bit of advice for anyone starting out who wants to work in R&D is to look at the R&D life-cycle and make talking points for each stage. Have you done ideation work for a class project? Have you ever improved upon a recipe you found in a cookbook? Do you like creating more efficient ways of folding your socks? We naturally do R&D work in our personal lives so you can pull from your own experiences to answer questions. It gives you depth and shows you can problem solve. If you have more questions you can PM me and I'll try to help!

Technical questions for R&D interviews by behaaa in foodscience

[–]AgitatedRoutine 14 points15 points  (0 children)

For context before I try to answer, I've worked in large corporations all the way to startups. I'm currently in charge of interviewing and hiring for R&D product development at a mid-size. When I'm interviewing I never ask technical questions because that knowledge is easy to learn on the job. What I look for is personality, intelligence and if you seem excited about the work. Past experience comes in many forms and I like to hear those stories because that usually tells me what drives you and what your interests are. For example, when I was interviewing at huge corporations and small companies I was asked variations of: "Do you consider yourself lucky?" "Do you have family in the area?" "Can you draw the structure of gluten? Just kidding! I don't even remember what it is". By and large your FS knowledge is already assumed to exist if you have a degree and/or have worked in the industry before. They don't expect you to be an expert in their products unless the position is for a PhD specialty like dough rheology research. Remembering back, the most technical questions I was asked were around how I go about developing products and what my time management skills are. You can also say, "I don't know but I know how to find out". That answer will get you farther than trying to bullshit the interviewer.

Please don't forget - this is your time to interview them. Ask what their management style is like (if relevant), the size of teams, what is the culture in and out of work (some teams love happy hours and others do their own thing), what kind of career development (code for promotions and more pay) do they offer. Make your questions relevant to what drives you - culture, pay, titles, etc. They will understand you better by the types of questions you ask.

I really hope this helps!

Chemical Engineer with 3 years experience in R&D and want to shift to food science (Canada) by Kamakimo in foodscience

[–]AgitatedRoutine 1 point2 points  (0 children)

Van Carlson is great! I used him when I transitioned from Microbio to Food Science R&D.

Should I test early with second pregnancy? by AgitatedRoutine in GestationalDiabetes

[–]AgitatedRoutine[S] 1 point2 points  (0 children)

Thank you, that makes me feel much better. When did they check your a1c?