"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.
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.
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