Careers in Food Science: From Undergraduate to Professional

  • Richard W. Hartel
  • Christina P. Klawitter

Table of contents

  1. Front Matter
    Pages i-xii
  2. Introduction

    1. Front Matter
      Pages 1-1
    2. Angela Byars-Winston
      Pages 9-21
  3. The Undergraduate Student Experience

    1. Front Matter
      Pages 43-43
    2. Christina Klawitter
      Pages 45-50
    3. Jennifer Neef
      Pages 51-58
    4. Becky Kuehn
      Pages 59-68
    5. Leslie Selcke
      Pages 77-88
  4. The Graduate Student Experience

    1. Front Matter
      Pages 95-95
    2. Richard W. Hartel
      Pages 117-126
  5. A Successful Industry Career

    1. Front Matter
      Pages 127-127
    2. Moira McGrath
      Pages 129-144
    3. Dennis Lonergan
      Pages 145-154
    4. Dennis Zak
      Pages 159-177
    5. Christine Nowakowski
      Pages 179-193
  6. Careers with a Degree in Food Science

    1. Front Matter
      Pages 195-195
    2. Melody Fanslau, Janelle Young
      Pages 197-207
    3. Richard Boehme
      Pages 209-215
    4. Brian McKim
      Pages 217-227
    5. Rose Defiel
      Pages 229-234
    6. Dennis Lonergan
      Pages 235-241
    7. Katie Becker
      Pages 243-249
    8. Cassandra Miller
      Pages 257-265
    9. Michelle Tittl
      Pages 267-275
    10. Peter Weber
      Pages 277-281
  7. A Successful Academic Career

    1. Front Matter
      Pages 283-283
    2. Silvana Martini
      Pages 285-304
    3. Kalmia E. Kniel
      Pages 305-315

About this book


Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go.

The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field.

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

Christina P Klawitter is Assistant Dean & Director, Career Services, in the College of Agricultural & Life Sciences at the University of Wisconsin, Madison, Wisconsin.


agriculture food food industry food science quality assurance

Editors and affiliations

  • Richard W. Hartel
    • 1
  • Christina P. Klawitter
    • 1
  1. 1.University of WisconsinMadisonUSA

Bibliographic information