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

About this book

Introduction

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.

Keywords

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

  • DOI https://doi.org/10.1007/978-0-387-77391-9
  • Copyright Information Springer-Verlag New York 2008
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-77390-2
  • Online ISBN 978-0-387-77391-9
  • About this book