Overview

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.  

Full Product Details

Author:   Richard W. Hartel ,  Christina Klawitter ,  Abbey Thiel
Publisher:   Springer International Publishing AG
Imprint:   Springer International Publishing AG
Edition:   2nd ed. 2023
Weight:   0.646kg
ISBN:  

9783031143526

ISBN 10:   3031143523
Pages:   411
Publication Date:   02 December 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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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Author Information

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin. Christina P. Klawitter is Associate Dean for Student Services in the School of Education at the University of Wisconsin, Madison, Wisconsin. Abigail Thiel is a Postdoctoral Researcher at Wageningen University in the Food Quality and Design Group specializing in Dairy Products.

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