Careers in food science : from undergraduate to professional.
Hartel, Richard W., 1951- editor.; Klawitter, Christina P., editor.; Thiel, Anney, editor.; Hartel, Richard W., 1951- Careers in food science. First edition.
2022
TP370.5
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Title Careers in food science : from undergraduate to professional.
Edition Second edition / Richard W. Hartel, Christina P. Klawitter, Abbey Thiel, editors.
ISBN 9783031143533 (electronic bk.)
3031143531 (electronic bk.)
9783031143526
3031143523
DOI https://doi.org/10.1007/978-3-031-14353-3
Published Cham : Springer, 2022.
Language English
Description 1 online resource : illustrations (black and white, and color).
Item Number 10.1007/978-3-031-14353-3 doi
Call Number TP370.5
Dewey Decimal Classification 664.0023
Summary 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. Provides detailed guidelines for students as well as new employees in food industry; Includes perspectives from school years through how to succeed at new job; Written by individuals who have just gone through that experience or who are working in that particular sector.
Note Previous edition: published as by Richard W. Hartel, Christina P. Klawitter. 2008.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Hartel, Richard W., 1951- editor.
Klawitter, Christina P., editor.
Thiel, Anney, editor.
Hartel, Richard W., 1951- Careers in food science. First edition.
Available in Other Form Careers in food science.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
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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.

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