Becoming a Food Scientist

To Graduate School and Beyond

Authors: Shewfelt, Robert L.

  • Helps students to develop a more thoughtful approach to graduate research.
  • Provides insight into the research process.
  • Contains anecdotes and examples of the graduate experience.
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eBook $19.99
price for USA (gross)
  • ISBN 978-1-4614-3299-9
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $29.95
price for USA
  • ISBN 978-1-4614-3298-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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 authors

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.

Reviews

From the reviews:

“The book would also be useful in informing non-scientists about what scientists do and how they do it. … every chapter contains some very practical advice as well as a brief more intellectual discussion of the topic. Each chapter contains charts, diagrams, or photographs and reference citations. … The color photographs are of excellent quality … . The chapters are mostly self-contained so the book could easily be used as a resource for a seminar for students beginning or about to begin research.” (Grady Chism, Journal of Food Science Education, Vol. 11, 2012)


Table of contents (18 chapters)

Buy this book

eBook $19.99
price for USA (gross)
  • ISBN 978-1-4614-3299-9
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $29.95
price for USA
  • ISBN 978-1-4614-3298-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Becoming a Food Scientist
Book Subtitle
To Graduate School and Beyond
Authors
Copyright
2012
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4614-3299-9
DOI
10.1007/978-1-4614-3299-9
Softcover ISBN
978-1-4614-3298-2
Edition Number
1
Number of Pages
XI, 168
Number of Illustrations and Tables
27 b/w illustrations, 22 illustrations in colour
Topics