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Careers in Food Science: From Undergraduate to Professional

  • Book
  • © 2008

Overview

Editors:
  1. Richard W. Hartel

    1. University of Wisconsin, Madison, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Christina P. Klawitter

    1. University of Wisconsin, Madison, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Each chapter is written by individuals who have just gone through that particular experience or who are working in that particular sector

  • First book of its kind

  • Includes supplementary material: sn.pub/extras

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Table of contents (30 chapters)

  1. Front Matter

    Pages i-xii
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  2. Introduction

    1. Front Matter

      Pages 1-1
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    2. Introduction: Career Preparation for the Food Industry

      • Richard W. Hartel
      Pages 3-7

    3. The Equilibrium of Life-Career Planning

      • Angela Byars-Winston
      Pages 9-21

    4. Overview of Careers in the Food Science Field

      • Moira McGrath
      Pages 23-42

  3. The Undergraduate Student Experience

    1. Front Matter

      Pages 43-43
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    2. Making the Most of Your Undergraduate Experience

      • Christina Klawitter
      Pages 45-50

    3. Campus Career Services and Centers

      • Jennifer Neef
      Pages 51-58

    4. Freshman Experience

      • Becky Kuehn
      Pages 59-68

    5. Is Food Science Right for Me? The Transfer Student

      • Leann Barden
      Pages 69-76

    6. Landing an Internship

      • Leslie Selcke
      Pages 77-88

    7. The Leadership Case: Student Perspective on the Value of Leadership Skills

      • Tanya Zimmerman
      Pages 89-94

  4. The Graduate Student Experience

    1. Front Matter

      Pages 95-95
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    2. Finding and Getting into the Right Graduate Program

      • Laura Folts
      Pages 97-104

    3. The Transition from Undergraduate to Graduate Student

      • Kelsey Ryan
      Pages 105-116

    4. Faculty Expectations of Graduate Students

      • Richard W. Hartel
      Pages 117-126

  5. A Successful Industry Career

    1. Front Matter

      Pages 127-127
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    2. A Successful Industry Career

      • Moira McGrath
      Pages 129-144

    3. Employer Expectations/Managing Corporate Life

      • Dennis Lonergan
      Pages 145-154

    4. Employer Expectations: Could a Smaller Company Be for You?

      • Susan Hough
      Pages 155-158
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Keywords

About this book

Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go.

The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field.

Editors and Affiliations

  • University of Wisconsin, Madison, USA

    Richard W. Hartel, Christina P. Klawitter

About the editors

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

Christina P. Klawitter is Assistant Dean & Director, Career Services, in the College of Agricultural & Life Sciences at the University of Wisconsin, Madison, Wisconsin.

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