Cover Image

Becoming a food scientist : to graduate school and beyond /

Bibliographic Details
Main Author: Shewfelt, Robert L.
Corporate Author: Ebook Library
Format: eBook
Language:English
Published: New York : Springer Science+Business Media, [2012]
Subjects:
Food > Research > Vocational guidance.
Science > Vocational guidance.
Chemistry.
Science (General).
Food science.
Chemistry/Food Science, general.
Science, general.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Part 1. UNIT OPERATIONS OF RESEARCH
  • Idea Generation
  • Problem Definition
  • Critical Evaluation of Literature
  • Method Selection
  • Experimental Design
  • Data Collection
  • Processing and Analysis
  • Knowledge Dissemination
  • Research as Process
  • Part 2. MATURATION OF A SCIENTIST
  • The Scientific Meeting
  • Critical Thinking
  • Science and Philosophy
  • Ethics in Science
  • Finding and Managing the Literature
  • Planning
  • Grantsmanship
  • Laboratory Setup and Management
  • Career Development.