Becoming a Food Scientist : To Graduate School and Beyond
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 r...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Edición: | 1st ed. 2012. |
| Acceso en liña: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Becoming a Food Scientist, Texte imprimé, 9781461432982 |
Table des matières:
- 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