Another great career for foodies -- especially those with a scientific bent -- is molecular gastronomy, which deals with the chemical and physical properties of food. Don't let the name fool you: This isn't the same as studying the way food affects the human body on a molecular level. Molecular gastronomy is more concerned with the science of culinary processes than the science of ingredients, though chefs may use unusual ingredients such as liquid nitrogen to ignite these processes [source: This]. For example, a molecular gastronomist may create "faux" caviar by subjecting a liquid, such as a fruit juice, to a process called "spherification" that involves solutions like sodium alginate and calcium chloride. The result is a plate full of tiny palate-pleasing pearls that have a firm exterior and a liquid interior.
Molecular gastronomy has its detractors. Indeed, many a die-hard foodie cringes at the Frankenstein factor involved in this field. After all, using compounds normally found in chemistry labs doesn't exactly suggest down-home deliciousness. But for those who enjoy mixing science and art to create an infinite variety of edible treasures, molecular gastronomy is a wonderful career path.