Selling Myself for Food Science

[GCool]

Hello all,

 

It's good to finally post here. I'm a long time reader of these forums - a lot of brilliant minds and eloquent writers here. I'm hoping I can get a few answers to my [hopefully not too convoluted] questions. First, a little about myself:

 

I graduated in May '13 with a BS in chem from Purdue. My GPA is unmentionably low - I don't want to mention it because I'd like [you] to keep reading. I didn't do research while in school, at least in the traditional sense. I transferred out of Purdue and then back in upon realizing I wouldn't learn anything at the school I went to (I effectively sacrificed GPA for actually learning; I know, right?).

 

The first time I interviewed for a research position at Purdue was halfway through freshman year. The professor laughed me out of his office upon seeing my B+ in gen chem, and I was too discouraged to ever try again. It sounds extreme, but anxiety was an issue for me throughout school. I was diagnosed with every-little-thing, practically a guinea pig for SSRI's and anti-anxiety meds, and it didn't do anything but mess with my brain. It wasn't until I moved out on my own and started a job that those issues phased out. It was never the academic pressure, per se - it was more the college environment and expectations from others looming overhead that incited agoraphobia, for the lack of better wording. I was afraid to go to class (except for lab), couldn't go out to unwind at all, and didn't know myself anymore.

 

 Upon my return to Purdue (the last two years), I completed a minor in English. It was during that time I picked up my internship--compiling a Clinical Evidence Report and other regulatory documentation for a biotechnology company--and worked in Purdue's Writing Lab for a semester. I'm not a typical chemistry student in that I have credits in many different departments, from accounting/economics to philosophy and, of course, writing. I worked in a laboratory for about 6 months and found a new job recently doing QC/QA. It's not as technical in the lab/research sense, but it still requires analytical skill. If the consensus of this discussion is I simply don't have the chops for grad school on paper, I'm going to continue what I'm doing now and pursue more technical laboratory jobs.

 

I've been pouring over these forums and picked up a lot of useful information. Thanks to you guys, I've been looking into the Chemistry GRE as well as the regular one. I'm confident I can produce high marks on both, although I wish I could just use my 171 on the LSAT. Haha! Now I'm looking for some more specific help. I've been in contact with a number of programs (Iowa State, Auburn, Arkansas), and they've all said the same thing: my GPA is too low for a professor to want to take me on immediately. Since I'm deficient in the standard food science prereqs (i.e., I need to take micro and biochem somewhere), I've offered those as sort of a condition-for-admittance; no dice. The way I see it, I have two options right now--right now meaning post-GRE's:

 

1. Wait a few years until I have enough experience. Pro - don't have to worry about this stuff now. Con - pay cuts, family complications, etc.

2. Go to a lower-tier school for food science and try to get in next year. Pro - I can prove myself immediately and possibly transfer. Con - Might be sacrificing academic integrity

 

So I'd like some answers. I know this is chem, not food science, so if you can't recommend specific schools then I understand. If you can, I'd like to know some smaller schools that offer graduate programs in this, since search engines have left me high and dry for days now. Also, if you think option 1 is better, weigh in on what I'm doing now (QC/QA) vs. a laboratory job, and whether or not that'll help/hurt/have no effect on the long run.

 

Thanks, and I anxiously await the discussion.

 

-2.6

[Whisky-with-a-Y]

This is a very difficult question to answer. I understand you not wanting to mention your gpa, it is none of our buisness, but is it low enough to prevent you from getting into any school? Maybe consider a masters program in chemistry, then apply for a food sceince program after (A number of students pursue a masters first, takes a little longer but might be easier to get into). You listed two possible choices for your future, and they do not sound like choices that any users can give advice on. Rather, it seems like you should make the best choice for you and your family. If graduate school is your main goal than it sounds like #2 is best. You should take the GRE, and the Chem GRE if you feel confident. High scores on those two tests will only help you. Also, are there any "lower tier" schools that suit your interests? I dont know anything about food science, but does it matter that much if you went to a Harvard-like quality school or will a local state school be fine? Waiting a few years will drag on and might suck the motivation out of you. If it were me, I would find a school, a lower-ranked one, and a professor that interested me and apply. Personally, waiting a few years sounds dreadfull. Undergrad already takes 4, plus another 5-6 for grad. I would lose all motivation and probably quit, but that is just me. The rankings of schools are a little played out, if you ask me (but what do I know?). If your main goal is industry it is important to find advisors that have a good record of having students who leave with jobs. To me, that is the most important thing. The education is a small part of a long career, career being the main goal. Greater schools will lead to more oppurtunitys, but that doesnt mean lesser known schools provide none. As for possible schools, I do not know any. Also, if you go to a lower tier school why would you transfer?

[GCool]

This is a very difficult question to answer. I understand you not wanting to mention your gpa, it is none of our buisness, but is it low enough to prevent you from getting into any school? Maybe consider a masters program in chemistry, then apply for a food sceince program after (A number of students pursue a masters first, takes a little longer but might be easier to get into). You listed two possible choices for your future, and they do not sound like choices that any users can give advice on. Rather, it seems like you should make the best choice for you and your family. If graduate school is your main goal than it sounds like #2 is best. You should take the GRE, and the Chem GRE if you feel confident. High scores on those two tests will only help you. Also, are there any "lower tier" schools that suit your interests? I dont know anything about food science, but does it matter that much if you went to a Harvard-like quality school or will a local state school be fine? Waiting a few years will drag on and might suck the motivation out of you. If it were me, I would find a school, a lower-ranked one, and a professor that interested me and apply. Personally, waiting a few years sounds dreadfull. Undergrad already takes 4, plus another 5-6 for grad. I would lose all motivation and probably quit, but that is just me. The rankings of schools are a little played out, if you ask me (but what do I know?). If your main goal is industry it is important to find advisors that have a good record of having students who leave with jobs. To me, that is the most important thing. The education is a small part of a long career, career being the main goal. Greater schools will lead to more oppurtunitys, but that doesnt mean lesser known schools provide none. As for possible schools, I do not know any. Also, if you go to a lower tier school why would you transfer?

 

I did mention my GPA at the end. It's 2.6. But upon rereading what I wrote and scoping the forums a little more, I agree with you--it doesn't seem like anyone could really give me advice on my ultimate decision. I'm going to start taking prerequisites next semester and see if I can get in anywhere!

 

When I said "transfer", I meant possibly for a PhD, in the event that the lower-tier school I went to didn't have facilities I liked or a specific research area I was interested in or something. I realize that's tough to do, but it could always be an option. Waiting a few years sounds worse every day.

 

Thanks so much for replying!

[Vene]

I can say that a MS in food science is pretty damn good. From what I've seen the food industry is less concerned than others about having a PhD.

[GCool]

I can say that a MS in food science is pretty damn good. From what I've seen the food industry is less concerned than others about having a PhD.

 

That's the consensus I've been gathering from my peers who graduated in chemistry. It's an emerging field that will only grow with the conglomeration of better food products. PhD work in food science is rarely for industry, at least in the short-term - but I suppose you could argue that for any field.

[Vene]

Well, I can say that I worked in chemical formulation and PhDs are actually pretty common there. You tend to find a PhD scientist and a BS technician or two. Sometimes somebody with a MS can fill in for a technician and less commonly for a scientist.

[GCool]

That makes sense.

 

So how do I get the attention off my undergraduate GPA? Is there really nothing I can do besides do well in the community college classes I'll take, do well on the GRE, sit and cross my fingers?

 

I probably sound like an idiot to these departments I'm emailing, saying "I have a 2.6 GPA but I think I can handle the program" (that's not exactly what I'm saying, but you know what I mean). I've heard back something besides a resounding "no" from one program - but they said they've never appealed admission for anyone below 2.7.

 

Does going to Purdue work in my favor at all? Very reputable chemistry program, impervious to grade inflation?

[GCool]

Upon further review, it seems grade inflation and the like are pretty irrelevant. It makes sense, too, since programs are looking for a good fit as well as a nice-looking class profile. I get that there are other reasons they wouldn't take a guy with a low GPA, but I'm speaking as if I've already aced all of my prerequisities.

 

I have another question, though: How worth it would a post-bacc be? They have, like, half a dozen across the country and Canada -- Oregon State, McGill (CAN), San Jose State, maybe a few lesser-known schools. Could I use that to up my chances, or would it just be financially impractical as compared to community college while getting the same job done?