Becoming a Food Scientist: To Graduate School and Beyond - Softcover

Shewfelt, Robert L.

Softcover

ISBN 10: 1461432987 ISBN 13: 9781461432982

Publisher: Springer, 2012

Synopsis

Here is an ideal guide for those beginning a graduate education in food science or a career in the field. It encourages readers to study the research process, to challenge conventional wisdom and to develop a career path that maximizes the chance for success.

About this title

From the Back Cover:

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.

 

 

 

About the Author:

Dr. Robert L. Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. Known for his unique teaching style and extensive collection of food-themed shirts, he has carefully studied the life cycle of a graduate student in food science and offers these tips for a more meaningful experience in graduate school and beyond.

About this edition

• Publisher: Springer
• Publication date: 2012
• ISBN 10: 1461432987
• ISBN 13: 9781461432982
• Binding: Paperback
• Number of pages: 179