| Description |
1 online resource (xii, 328 pages) |
| Contents |
Introduction : career preparation for the food industry -- The equilibrium of life-career planning -- Overview of careers in the food science field -- Making the most of your undergraduate experience -- Campus career services and centers -- Freshman experience -- Is food science right for me? : the transfer student -- Landing an internship -- The leadership case : student perspective on the value of leadership skills -- Finding and getting into the right graduate program -- The transition from undergraduate to graduate student -- Faculty expectations of graduate students -- A successful industry career -- Employer expectations, managing corporate life -- Employer expectations : could a smaller company be for you? -- Corporate resources -- Making your way in a company -- Quality assurance, quality control jobs -- Production management -- Product development -- Technical sales -- Day to day life in research and development -- Government regulatory -- Using food science in special interest groups -- Food science for the public good -- Careers that combine culinary and food science -- Food business entrepreneurship -- How to land the academic job -- Getting started in your academic career -- Faculty expectations and development : the tenure case |
| 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. 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. 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 Assistant Dean & Director, Career Services, in the College of Agricultural & Life Sciences at the University of Wisconsin, Madison, Wisconsin |
| Bibliography |
Includes bibliographical references |
| Notes |
Print version record |
| Subject |
Food industry and trade -- Vocational guidance
|
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Food industry and trade.
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Vocational guidance.
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Food Industry
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Vocational Guidance
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Food-Processing Industry
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Career Choice
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vocational guidance.
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TECHNOLOGY & ENGINEERING -- Food Science.
|
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Chimie.
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Science des matériaux.
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Vocational guidance
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Food industry and trade
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Food industry and trade -- Vocational guidance
|
| Form |
Electronic book
|
| Author |
Hartel, Richard W., 1951-
|
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Klawitter, Christina P.
|
| ISBN |
9780387773919 |
|
0387773916 |
|
