Becoming a Food Scientist To Graduate School and Beyond /

• Main Author: Shewfelt, Robert L. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US, 2012.
• Subjects: Chemistry.; Science.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.; Science, general.

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 r...

Table of Contents:

• 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.