Careers in Food Science: From Undergraduate to Professional

Zusatztext

<p>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.</p><p>This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management.  Several new authors offer fresh perspectives.  </p><p><br></p>

Autorenportrait

<p>Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.</p> <p>Christina P. Klawitter is Associate Dean for Student Services in the School of Education at the University of Wisconsin, Madison, Wisconsin.</p> <p>Abigail Thiel is a Postdoctoral Researcher at Wageningen University in the Food Quality and Design Group specializing in Dairy Products.</p>

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