000 03716nam a22004575i 4500
001 978-1-4614-3299-9
003 DE-He213
005 20140220083247.0
007 cr nn 008mamaa
008 120419s2012 xxu| s |||| 0|eng d
020 _a9781461432999
_9978-1-4614-3299-9
024 7 _a10.1007/978-1-4614-3299-9
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aShewfelt, Robert L.
_eauthor.
245 1 0 _aBecoming a Food Scientist
_h[electronic resource] :
_bTo Graduate School and Beyond /
_cby Robert L. Shewfelt.
264 1 _aBoston, MA :
_bSpringer US,
_c2012.
300 _aXI, 168p. 49 illus., 22 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _a1. 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.
520 _aBecoming 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.      
650 0 _aChemistry.
650 0 _aScience (General).
650 0 _aFood science.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aChemistry/Food Science, general.
650 2 4 _aScience, general.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461432982
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-3299-9
912 _aZDB-2-CMS
999 _c101338
_d101338