Becoming a Food Scientist To Graduate School and Beyond

Becoming a Food Scientist To Graduate School and Beyond / by Robert L. Shewfelt.

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...

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Bibliographic Details
Main Author: Shewfelt, Robert L. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2012.
Edition:1st ed. 2012.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Chemistry.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
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.

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