Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Becoming a Food Scientist: To Graduate School and Beyond

Becoming a Food Scientist: To Graduate School and Beyond

Shewfelt, Robert L.

Paperback

Gifts & Stationery GeneralTechnology & EngineeringChemistry

Publisher Price: $24.99

ISBN10: 1461432987
ISBN13: 9781461432982
Publisher: Springer
Published: Apr 20 2012
Pages: 168
Weight: 0.60
Height: 0.40 Width: 6.00 Depth: 9.00
Language: English

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.

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