Becoming a Food Scientist : To Graduate School and Beyond. 1st ed. 2012

種類:

電子ブック

責任表示:

by Robert L. Shewfelt

出版情報:

New York, NY : Springer US : Imprint: Springer, 2012

著者名:

• Shewfelt, Robert L.
• SpringerLink (Online service)

ISBN:

9781461432999 [1461432995]    

注記:

1. Research as Process -- I. Unit Operations of Research -- 2. Idea Generation -- 3. Problem Definition -- 4. Critical Evaluation of Literature -- 5. Method Selection -- 6. Experimental Design -- 7. Data Collection -- 8. Processing and Analysis -- 9. Knowledge Dissemination -- II. Maturation of a Scientist -- 10. The Scientific Meeting -- 11. Critical Thinking -- 12. Science and Philosophy -- 13. Ethics in Science -- 14. Finding and Organizing Scientific Resources -- 15. Planning -- 16. Grantsmanship -- 17. Laboratory Setup and Management -- 18. Career Development.
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,

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