Careers in Food Science: From Undergraduate to Professional

2. Auflage 2023
ISBN: 978-3-031-14352-6
Verlag: Springer International Publishing

Buch, Englisch, 411 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 639 g

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.

This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management. Several new authors offer fresh perspectives.

Zielgruppe

Lower undergraduate

Autoren/Hrsg.

Hartel, Richard W.

Thiel, Abbey

Klawitter, Christina

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Chemie Chemie Allgemein
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Section 1: Introduction

1. Introduction: Career Preparation for the Food & Beverage Industry

2. The Equilibrium of Life-Career Planning

3. First Jobs for Food Science

Section 2: The undergraduate student experience

4. Making the Most of Your Undergraduate Experience

5. Campus Career Services and Centers

6. Professionalism and Leadership

7. Is Food Science Right For Me? The Transfer Experience

8. The Decision to Pursue an Internship

9. IFT Student Association

Section 3: A successful industry career

10. Finding and negotiating a job

11. Employer expectations/Managing corporate life

12. Could a small company be for you?

13. A successful industry career or Making your way in a company

Section 4: Careers with a degree in food science

14. Quality

15. Production management

16. Product development

17. Technical sales

18. R&D

19. Regulatory and food law

20. Careers in Traceability

21. Using food science in special interest groups

22. Food for Good: Leveraging Food Science to Feed the World

23. Careers that combine Culinary and Food Science

24. Entrepreneurship and Consulting: Taking a Different Path

25. Careers in Sensory Science

26. Food Science in Community-Based Food Systems

27. Working for a Startup Company

28. Careers in Sustainability

29. A Career in Management

Section 5: The graduate student experience

30. Is grad school right for me?

31. Finding and getting into the right grad program

32. The transition from undergraduate to graduate student

33. Faculty expectations of graduate students

Über Autor(innen)

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 Associate Dean for Student Services in the School of Education at the University of Wisconsin, Madison, Wisconsin.

Abigail Thiel is a Postdoctoral Researcher at Wageningen University in the Food Quality and Design Group specializing in Dairy Products.