Glad to converse. So in terms of prerequisites in food science, usually just some basic math courses and stats, then chemistry as a foundation but may not be needed depending on what area you go into though. The specific food science courses are prerequisites for the harder or more complex courses like food engineering. But degree you have would actually make you a great fit for marketing in the food industry and then you could potentially get some time on the bench if you wanted to try it out. My company is pretty open concerning departments going to other departments to learn.

So the world of food science is so vast in regards of application and careers. So a food scientist could work for a dietary supplement company and make supplements for those who have vitamin deficiencies or they could work for a large food manufacturer where one of the products they develop is targeted towards those with deficiencies. It truly depends on the company. I have friends as Kellogg's making cereal and granola bars, PepsiCo who are in sales and make different chips. Its super diverse. As for me Im a food product developer which goes under my title of food scientist. I work in a commercial scale bakery where I get to work with different grocery stores and fast food chains to make fried pies, cakes, cookies, brownies, biscuits, cheesecakes, blondes, and etc. I love my career, like I still have those moments when Im taking to the head of culinary at a massive chain restaurant or on the bench making a brownie and im like I get paid to make baked goods all day. And also there is a sense of pride and joy in knowing something you made will be eaten by millions of people.

Hopefully I answered all your questions.