Becoming a Food Scientist

Name: Becoming a Food Scientist
Price: 41.41 AUD
Availability: OutOfStock
ISBN: 9781461432982

To Graduate School and Beyond

Robert L. Shewfelt

$48.95 $41.41

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We will update you on expected arrival time to us. If this delay is too long, please let us know within 2 business days and we can give you options regarding cancelling or adjusting your order. More details on cancelling your order can be found in our Terms of Trade.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Springer-Verlag New York Inc.
20 April 2012

Food manufacturing & related industries; Food & beverage technology; Advice on careers & achieving success

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.

By: Robert L. Shewfelt
Imprint: Springer-Verlag New York Inc.
Country of Publication: United States
Edition: 2012 ed.
Dimensions: Height: 235mm, Width: 155mm, Spine: 10mm
Weight: 285g
ISBN: 9781461432982
ISBN 10: 1461432987
Pages: 168
Publication Date: 20 April 2012
Audience: College/higher education , Professional and scholarly , Further / Higher Education , Undergraduate
Format: Paperback
Publisher's Status: Active

1. Research as Process.- I. Unit Operations of Research.- 2. Idea Generation.- 3. Problem Definition.- 4. Critical Evaluation of Literature.- 5. Method Selection.- 6. Experimental Design.- 7. Data Collection.- 8. Processing and Analysis.- 9. Knowledge Dissemination.- II. Maturation of a Scientist.- 10. The Scientific Meeting.- 11. Critical Thinking.- 12. Science and Philosophy.- 13. Ethics in Science.- 14. Finding and Organizing Scientific Resources.- 15. Planning.- 16. Grantsmanship.- 17. Laboratory Setup and Management.- 18. Career Development.

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 for Becoming a Food Scientist: To Graduate School and Beyond

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)