Careers In Food Science From Undergraduate To Professional

Author: Richard W Hartel
Publisher: Springer Science & Business Media
ISBN: 9780387773919
Size: 17.51 MB
Format: PDF, Mobi
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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. The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field.

The Food Safety Information Handbook

Author: Cynthia A. Roberts
Publisher: Greenwood Publishing Group
ISBN: 9781573563055
Size: 73.33 MB
Format: PDF, ePub
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Outbreaks of E. Coli and Salmonella from eating tainted meat or chicken and Mad Cow Disease have consumers and the media focused on food safety-related topics. This handbook aimed at students as well as consumers is an excellent starting point for locating both print and electronic resources with timely information about food safety issues, organizations and associations, and careers in the field.

Careers In Nutrition

Author: Linda Bickerstaff
Publisher: The Rosen Publishing Group
ISBN: 9781404214309
Size: 16.42 MB
Format: PDF, ePub, Mobi
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Provides an overview of professional opportunities in the field of nutrition, discusses educational requirements, and includes information on responsibilities and employment outlook.

Understanding Food Principles And Preparation

Author: Amy Christine Brown
Publisher: Cengage Learning
ISBN: 1133008380
Size: 61.60 MB
Format: PDF, ePub
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Faculty Career Paths

Author: Gretchen M. Bataille
Publisher: Greenwood Publishing Group
ISBN: 9780275987480
Size: 47.25 MB
Format: PDF, ePub, Docs
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Faculty Career Paths examines the multiple ways faculty travel through the academic environment--from graduate student to post-doc, to contingent, tenure-track, non-tenure track, or senior faculty--recognizing that, as the environment for higher education changes, so must the administrative approach to recruiting, hiring, and retaining faculty. Based on national research as well as studies done within the diverse, 16-campus University of North Caolina system, the authors provide practical advice to administrators in higher education.

Opportunities In The Nutrition And Food Sciences

Author: Committee on Opportunities in the Nutrition and Food Sciences
Publisher: National Academies Press
ISBN: 0309585414
Size: 49.32 MB
Format: PDF, Mobi
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Thanks to increased knowledge about nutrition, many threats to human health have been curbed. But there is much more to be learned. This new volume identifies the most promising opportunities for further progress in basic and clinical research in the biological sciences, food science and technology, and public health. The committee identifies cross-cutting themes as frameworks for investigation and offers a history of nutrition and food science research with nine case studies of accomplishments. The core of the volume identifies research opportunities in areas likely to provide the biggest payoffs in enhancing individual and public health. The volume highlights the importance of technology and instrumentation and covers the spectrum from the effects of neurotransmitters on food selection to the impact of federal food programs on public health. The book also explores the training of nutrition and food scientists. This comprehensive resource will be indispensable to investigators, administrators, and funding decisionmakers in government and industry as well as faculty, students, and interested individuals.

Practical Ethics For Food Professionals

Author: J. Peter Clark
Publisher: John Wiley & Sons
ISBN: 1118506421
Size: 53.35 MB
Format: PDF, Kindle
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This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry, including treatment of animals; the use of genetically modified organisms; food product advertising; health claims and sustainability. Several further chapters present case studies which show how ethical thinking can be applied in real life examples. This volume should be on the desk of every food industry professional responsible for important decisions about science, marketing, resources, sustainability, the environment and people.

Becoming A Food Scientist

Author: Robert L. Shewfelt
Publisher: Springer Science & Business Media
ISBN: 1461432995
Size: 66.60 MB
Format: PDF, ePub
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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.

Introduction To Food Engineering

Author: R Paul Singh
Publisher: Academic Press
ISBN: 0124016758
Size: 42.71 MB
Format: PDF, Kindle
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Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. New to this Edition: Communicates key concepts using audio, video, and animations Integrates interactive tools to aid in understanding complex charts and graphs Features multimedia guide to setting up Excel spreadsheets and working with formulae Demonstrates key processes and engineering in practice through videos Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical, unique and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference