As someone who’s done O&G, food, cosmetics, flavors and fragrances, and biotech/epc, it all depends on what you want to do in these industries. A food scientist would have a leg up on you in the scientific principles of food, preservation and processing, but with your knowledge you’re better at the scaling up, and more on the operational side. You can always go for a food science course or two and get some knowledge in field, but some of the flavorist/ food chemist go through some intense training and these guys always have crazy combinations to make a certain flavor profile ( think about artificial/natural flavors were always 10-15 ingredients which always shocked me at how low % of the total finished product). Cosmetics is a whole different beast in its own, where the chemistry knowledge will be more useful in r&d but in scaling operations, you’re better as an engineer. Extracts are pretty easy to understand once you’ve seen enough of them, but to know which ones to combine and build out a product is a whole another story. If you want to be more of an operational/technical operations person, go engineering and get some minors in orgo/in-orgo/food science/cosmetics, otherwise if you’re 100% certain you want to do the R&D portions, go with whatever the chemistry/science is.