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Becoming a food scientist : to graduate school and beyond / Robert L. Shewfelt

Robert L. Shewfelt

PPN (Catalogue-ID): 715512021
Personen: Shewfelt, Robert L. [VerfasserIn]
Format: eBook eBook
Enthält: Selection of Appropriate MethodologyLaboratory Adaptation and Research Plan Development; References; Chapter 6: Experimental Design; Statistical Methods; Common Statistical Terms; Common Statistical Techniques; Answers to Questions Raised in Table  6.1; References; Chapter 7: Data Collection; Data Collection Forms; The Laboratory Notebook; A note on Qualitative Data; References; Chapter 8: Processing and Analysis; Precautions; Answers to Questions Raised in Fig.  8.1; Answers to Questions Raised in Table  8.3; References; Chapter 9: Knowledge Dissemination; Preparation
Language: English
Published: New York [u.a.], Springer, 2012
Basisklassifikation: 49.25
49.04
Subjects:

Lebensmittelwissenschaft / Studium

Notes: Description based upon print version of record
Physical Description: Online-Ressource (168 S.), Ill., graph. Darst.
Link: Inhaltsverzeichnis
ISBN: 1-280-79228-0
978-1-4614-3298-2
978-1-280-79228-1
Sekundärausgabe Online-Ausg., 2011

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501 |a Selection of Appropriate MethodologyLaboratory Adaptation and Research Plan Development; References; Chapter 6: Experimental Design; Statistical Methods; Common Statistical Terms; Common Statistical Techniques; Answers to Questions Raised in Table  6.1; References; Chapter 7: Data Collection; Data Collection Forms; The Laboratory Notebook; A note on Qualitative Data; References; Chapter 8: Processing and Analysis; Precautions; Answers to Questions Raised in Fig.  8.1; Answers to Questions Raised in Table  8.3; References; Chapter 9: Knowledge Dissemination; Preparation 
501 |a Writing Process (An Alternative Approach)The Review Process; References; Part II: Maturation of a Scientist; Chapter 10: The Scienti fi c Meeting; Meeting Activities; Meeting Planning; Scientific Presentations; Reference; Chapter 11: Critical Thinking; Important Terms; Critical Thinking Processes; Cultivating Critical-Thinking Skills; Critical Thinking for the Food Scientist; Limits of Critical Thinking; References; Chapter 12: Science and Philosophy; Forms of Reasoning; Thought Styles; Examples of Paradigm Shifts in Food Science; References; Chapter 13: Ethics in Science; Data; Ideas 
501 |a Presentations and ManuscriptsOn the Job; Some Hypothetical Ethical Challenges; References; Chapter 14: Finding and Managing the Literature; Organizing the Literature; Understanding the Research Landscape; Reviewing the Literature; Finding the Literature: Where?; Finding the Literature: How?; Unique Database Features; Catalogs; Social Media: New Aids for Research; Reference; Chapter 15: Planning; Planning for the Oral Exam and Defense; Project Planning; Interdisciplinary Research Planning; Career Planning; Life Planning; References; Chapter 16: Grantsmanship; Grant Writing 
501 |a Grant Review ProcessThe Way Things Are; Managing a Grant; References; Chapter 17: Laboratory Setup and Management; Setting up a Laboratory; Managing the Laboratory; References; Chapter 18: Career Development; Seeking a Job; The Interview; Developing a Career; Academic Careers; Government Careers; Careers in Industry; Other Opportunities; References; Index; 
501 |a Becoming a Food Scientist; Preface; Contents; Chapter 1: Research as Process; The Major Professor; Research as Process; References; Part I: Unit Operations of Research; Chapter 2: Idea Generation; Creativity; Sociology of Science; Welcome to Academe; Idea Generation; Answer to Fig.  2.3; Answer to Fig.  2.5; References; Chapter 3: Problem De fi nition; Types of Research; De fi ning the Problem; Hypothesis Development; References; Chapter 4: Critical Evaluation of Literature; Reviewing the Literature; Reading an Article; Critical Evaluation of Literature; References; Chapter 5: Method Selection 
520 |a Robert L. Shewfelt 
520 |a 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.           Dr. Robert L. Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. Known for his unique teaching style and extensive collection of food-themed shirts, he has carefully studied the life cycle of a graduate student in food science and offers these tips for a more meaningful experience in graduate school and beyond. 
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