The concepts of food science and nutritional science is not a matter of having it on a piece of paper. I think it does exist in our mind. I remember how my other colleagues was telling me that slowly as we work on HACCP program and other GFSI program, it will goes into your mind. At that time, we wouldn't even think of that as our skills. It is a simple routine that we do it everyday and according to the company policy.
One thing about routine is that we see it so often that everything became normal to us. Immunity is a word that suit this application. We can become immune to things we are familiar of and thereby, might have less thoughts as we used to be in terms of upgrading our food safety program. Or, in a good ways, we have maximized our production capacity and quality with minimal waste. Well, that is what every company hope for. Minimal waste and maximum productions PLUS minimal consumers complaint.
We also discussed how food science and nutritional program were designed. It is a simple answer- provide the maximum resource that we need upon graduation to enter the food industry. In another word, that is equivalent to having maximum amount of courses while trying to keep the educational quality. Why? It is because it make sense. We have a broad areas to study and many different industries to cover. The end result is choose between the areas of study and type of industries. Hmmm... having a broad areas of studies make more sense and thus, to answer the question of other employer might have on why we don't have so much exposure in different industries is that we need to choose. Otherwise, you will see us graduating after 10 years or so, to learn about food knowledge and few different industries.
With that said, I think food science and nutrition is a unique course that doesn't stop at the time of graduation and every single opportunities working in different industries allows for continuous study and learning. A life-long learning program that I have enrolled in.