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Robert L. Shewfelt

Becoming a Food Scientist

To Graduate School and Beyond

Ebook (PDF Format)

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 f… Mehr

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Produktdetails


  • ISBN: 978-1-4614-3299-9
  • EAN: 9781461432999
  • Produktnummer: 17947741
  • Verlag: Springer
  • Sprache: Englisch
  • Erscheinungsjahr: 2012
  • Seitenangabe: 168 S.
  • Plattform: PDF
  • Masse: 3'811 KB

Über den Autor


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.

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