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Books > Health, Home & Family > Self-help & practical interests > Advice on careers & achieving success

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Becoming a Food Scientist - To Graduate School and Beyond (Paperback, 2012 ed.) Loot Price: R466
Discovery Miles 4 660
You Save: R114 (20%)
Becoming a Food Scientist - To Graduate School and Beyond (Paperback, 2012 ed.): Robert L. Shewfelt

Becoming a Food Scientist - To Graduate School and Beyond (Paperback, 2012 ed.)

Robert L. Shewfelt

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List price R580 Loot Price R466 Discovery Miles 4 660 You Save R114 (20%)

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"Becoming a Food Scientist" is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is meant to encourage each reader to study the research process, to challenge conventional wisdom, and to develop a career path that maximizes the probability of success both in school and beyond. The author has viewed food science graduate programs through the lenses of programs at four universities and service in numerous activities with the Institute of Food Technologists. This book is thus focused on the field of food science, but it may have relevance to other scientific disciplines.

The book introduces the concept of research as process in the first chapter. Subsequent chapters focus on individual unit operations of research: idea generation, problem definition, critical evaluation of the literature, method selection, experimental design, data collection, processing and analysis, and knowledge dissemination. Successful graduate students in food science must master each of these operations. The final section of the book pushes the reader beyond graduate school into its practice in the real world. Topics covered in the maturation of a food scientist include the scientific meeting, critical thinking, science and philosophy, ethics, finding and managing the literature, planning, grantsmanship, laboratory setup and management, and career development. This book should be a meaningful companion for any graduate student in the field and those transitioning from graduate school to the food science profession.

General

Imprint: Springer-Verlag New York
Country of origin: United States
Release date: April 2012
First published: 2012
Authors: Robert L. Shewfelt
Dimensions: 235 x 155 x 11mm (L x W x T)
Format: Paperback
Pages: 168
Edition: 2012 ed.
ISBN-13: 978-1-4614-3298-2
Categories: Books > Health, Home & Family > Self-help & practical interests > Advice on careers & achieving success
Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 1-4614-3298-7
Barcode: 9781461432982

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