2012

Becoming a Food Scientist

To Graduate School and Beyond

Authors:

ISBN: 978-1-4614-3298-2 (Print) 978-1-4614-3299-9 (Online)

Table of contents (18 chapters)

  1. Front Matter

    Pages i-xi

  2. No Access

    Book Chapter

    Pages 1-10

    Research as Process

  3. UNIT OPERATIONS OF RESEARCH

    1. Front Matter

      Pages 11-11

    2. No Access

      Book Chapter

      Pages 13-23

      Idea Generation

    3. No Access

      Book Chapter

      Pages 25-32

      Problem Definition

    4. No Access

      Book Chapter

      Pages 33-42

      Critical Evaluation of Literature

    5. No Access

      Book Chapter

      Pages 43-48

      Method Selection

    6. No Access

      Book Chapter

      Pages 49-53

      Experimental Design

    7. No Access

      Book Chapter

      Pages 55-62

      Data Collection

    8. No Access

      Book Chapter

      Pages 63-68

      Processing and Analysis

    9. No Access

      Book Chapter

      Pages 69-78

      Knowledge Dissemination

  4. MATURATION OF A SCIENTIST

    1. Front Matter

      Pages 79-79

    2. No Access

      Book Chapter

      Pages 81-88

      The Scientific Meeting

    3. No Access

      Book Chapter

      Pages 89-94

      Critical Thinking

    4. No Access

      Book Chapter

      Pages 95-101

      Science and Philosophy

    5. No Access

      Book Chapter

      Pages 103-109

      Ethics in Science

    6. No Access

      Book Chapter

      Pages 111-120

      Finding and Managing the Literature

    7. No Access

      Book Chapter

      Pages 121-131

      Planning

    8. No Access

      Book Chapter

      Pages 133-141

      Grantsmanship

    9. No Access

      Book Chapter

      Pages 143-148

      Laboratory Setup and Management

    10. No Access

      Book Chapter

      Pages 149-162

      Career Development

  5. Back Matter

    Pages 163-168