Careers in Food Science: From Undergraduate to Professional (eBook)

Richard W Hartel, Christina P. Klawitter (Herausgeber)

eBook Download: PDF

2010 | 2008
XII, 328 Seiten
Springer New York (Verlag)
978-0-387-77391-9 (ISBN)

Infos

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.

Inhalt

Preface 5
Contents 6
Contributors 9
Part I Introduction 11
Chapter 1 Introduction: Career Preparationfor the Food Industry 12
The Vast Food Industry 13
Prepare for a Career in the Food Industry: A Learner's Guide 15
Chapter 2 The Equilibrium of Life0Career Planning 17
Introduction 17
Why a Life--Career Planning Focus? 18
Career Myths and Career Realities 19
Practical Tips for the Outstarting of Your Journey: Back to Dr. Seuss 21
Conclusion 28
References 28
Chapter 3 Overview of Careers in the Food Science Field 30
DUTIES FOR THE JOB INCLUDE 33
CONDUCTING SHELF-LIFE STUDIES 33
GENERAL LABORATORY DUTIES 33
SKILLS AND EXPERIENCE 34
REPORTS TO 34
PURPOSE STATEMENT 34
MAJOR RESPONSIBILITIES 35
QUALIFICATIONS/ KNOWLEDGE & EDUCATION
WHAT TYPICAL DECISIONS ARE WITHIN AUTHORITY? 35
POSITION PURPOSE 36
ESSENTIAL FUNCTIONS 36
EDUCATIONAL/EXPERIENCE/SKILLS REQUIRED (MINIMUM LEVEL) 36
MAJOR DUTIES 37
REQUIREMENTS 37
OUR COMPANY 38
CURRENT NUTRITION OPPORTUNITIES 38
NUTRITION BUSINESS PARTNER 38
QUALIFICATIONS 38
JOB DESCRIPTION 39
REPORTS TO 40
RESPONSIBILITIES 40
EDUCATION, EXPERIENCE, AND SKILLS REQUIRED 40
RESPONSIBILITIES 41
JOB FUNCTION 42
DUTIES AND RESPONSIBILITIES 42
JOB QUALIFICATIONS 42
WORK ENVIRONMENT 43
TRAVEL 43
EDUCATION/EXPERIENCE 43
MAJOR DUTIES 44
KNOWLEDGE, SKILLS, AND ABILITIES 44
ANALYTICAL/INTERPRETIVE COMPLEXITY 45
PLANNING 45
What is Ahead for the Food Science Industry 45
What will the Market Look Like for Food Scientists in the Future? 47
Summary 49
Part II The Undergraduate Student Experience 50
Chapter 4 Making the Most of Your Undergraduate Experience 51
Move Beyond Your Comfort Zone 52
Self-Assess and Utilize University Resources to Grow and Learn 53
Immerse Yourself in Activities that Foster Your Professional Development 54
Engage in Meaningful Conversation with Faculty 54
Develop Your Leadership Skills 55
Summary 56
References 56
Chapter 5 Campus Career Services and Centers 57
Career Services on Campus 57
Skills and Competencies 59
Exploring Careers 60
The Job Search 61
Summary 64
References 64
Chapter 6 Freshman Experience 65
Is Food Science For You? 65
Exploring Majors 66
Getting Information About Food Science 67
Resources/Opportunities 69
Staying Focused 69
My Experience 70
Summary 74
Chapter 7 Is Food Science Right for Me? The Transfer Student 75
Discovering Food Science 75
What Will I Study and Learn in Food Science? 76
Will I Have to Stay in School Longer if I Switch Majors? 76
Dealing with Your Parents' Responses 77
Weighing the Pros and Cons 78
Personal Stories About Transferring in to Food Science 79
Tanya Zimmerman, from Biochemistry to Food Science to Agricultural Education 79
Luke Brosig, from Biology/Predental to Food Science 79
Katie Baures, from Chemical Engineering to Food Engineering to Food Science 79
Advice from Former Transfer Students 81
Moving Forward 82
Chapter 8 Landing an Internship 83
The Decision to Pursue an Internship 83
How to Find One 85
How to Evaluate Different Offers/Opportunities 87
How to Connect Internship Learning to Academic Learning 89
Tips for Making the Most Out of It 91
Internships as Interviews for Full-Time Employment 93
Conclusion 93
Chapter 9 The Leadership Case: Student Perspective on the Value of Leadership Skills 95
Defining Leadership 95
Why Invest in Leadership? 96
How Do You Acquire Leadership Skills? 97
Putting a Face to These Ideas 99
To Sum It Up 100
Part III The Graduate Student Experience 101
Chapter 10 Finding and Getting into the Right Graduate Program 102
Making the Decision 102
Identify Graduate Programs 102
Initial Contact 104
What to Look for 104
Location 104
Advisor 104
The Department 105
Assistantships 106
Graduate School Visits 107
MS or PhD 108
Summary 109
Chapter 11 The Transition from Undergraduate to Graduate Student 110
Introduction 110
Expectations of a Graduate Student 111
Project Development and Project Management 114
How to Deal with Research Setbacks 117
Other Skills Needed for Succeeding in Grad School 119
Summary 121
Chapter 12 Faculty Expectations of Graduate Students 122
All Faculty are Different 123
Finding the Right Professor 124
Typical Faculty Expectations 125
Satisfactory Progress 130
Summary 131
Part IV A Successful Industry Career 132
Chapter 13 A Successful Industry Career 133
Resumes 133
Cover Letters 138
Appearances Count 138
Whom to Address and How 139
What to Say and What to Avoid 139
Interviewing Skills 139
What are They Looking For? 139
Interviewing Necessities 140
Professionalism 140
Personality 141
What to Expect 142
Where Do I Find a Job in Food Science? 143
Companies Interviewing on Campus 143
Internet 143
Networking 144
Thank You Notes 145
Negotiating a Fair Package 146
Salary 146
Benefits (health, dental, retirement) 146
Bonus 146
Authorization to Work in the US 146
Relocation 147
Start Date 147
Asking for More 147
Accepting the Offer 148
Summary 148
Chapter 14 Employer Expectations/Managing Corporate Life 149
What You Bring to the Company 149
Preparing for Your First Day of Work 150
Entering the Corporate World: The Details 151
Does Everyone Really Own the Final Objective of a Successful Project, or Does Work Get Done in Silos? 152
Communication Style 152
Getting Started on Projects 153
Project Management 154
Lonergan's Principles for Scientific Innovation 155
Working in Teams 156
Moving up the Corporate Ladder 156
References 158
Chapter 15 Employer Expectations: Could a Smaller Company Be for You? 159
Good Things Can Come in Small Packages 159
Are You Happier Being a Bigger Fish in a Little Sea 159
Welcome to Boot Camp… 160
What You Bring to the Small Company 161
Getting that Job 161
Stepping Stone to Greater Things 162
Chapter 16 Corporate Resources 163
Introduction 163
Corporate Culture: Learning Through Experience 164
Profit Is not a Dirty Work: Understanding Accounting 166
Value Creation 166
Accounting 167
Connecting to Business Goals 169
Strategic Plan 169
Objectives 169
Bosses/Supervisors/Managers 174
Teams 175
Corporate Competencies 176
Corporate Universities 177
External Organizations 179
Summary 181
References 181
Chapter 17 Making Your Way in a Company 182
Work Skills 182
Feedback 184
Change 186
Career Maintenance 187
Individual Development Plans (IDP) 187
Mentoring 188
Corporate Culture 188
Specialized Training 189
Job Rotation 189
Business Organization 189
Travel 190
Proprietary Information 190
Product Lifecycle 191
Safety 192
Contract Facilities 193
Legal 194
Technical Communication 194
Managing Others 195
Overcoming Resistance 195
Measuring Success 196
Summary 196
Part V Careers with a Degree in Food Science 197
Chapter 18 Quality Assurance/Quality Control Jobs 198
Skills of a Quality Professional 199
Quality Control/Quality Assurance Positions 201
Laboratory Technicians 201
Line Auditor 201
Supervisors/Managers 202
HACCP Coordinator/Food Safety Specialist 203
A Day as a Quality Professional 204
What You Can Do to Get Started as a Quality Professional 205
Certifications 206
HACCP (Hazard Analysis Critical Control Point) 206
ISO 9000:2001 (International Standards Organization) 206
Six Sigma/Lean Manufacturing 206
Organizations 207
ASQ American Society for Quality 207
Institute of Food Technologists (IFT) 207
Summary 207
Chapter 19 Production Management 209
Introduction 209
19.0 A Day in the Life of a Production upervisor 210
Tips for Production Supervisor 211
How to Prepare for a Job in Production Management 212
Finding and Interviewing for the Job 214
A Personal Story 214
Summary 215
Chapter 20 Product Development 216
Types of Projects 216
Line Extensions 217
A New Product 217
Cost Optimization 218
Quality Improvement 218
Project Phases 219
Idea Formation 219
Prototype Creation 219
Initial Preparation 219
Raw Material Procurement 220
Prototyping 220
Plant Trials 221
Final Team Assessment and Consumer Feedback 222
Commercialization 222
Documentation 222
Application Testing 223
Shelf Life/Storage Conditions 223
Distribution Testing 223
First Production Approval 224
Follow-Up 224
Important Skills 224
Teamwork 224
Organization 225
Customer Focus 226
Conclusion 226
Chapter 21 Technical Sales 227
Writing Technical Information and Papers 229
Attending Sales Calls 229
Providing Technical Presentations 229
Project Work 230
Troubleshooting 231
Trade Shows 231
Summary 232
Chapter 22 Day to Day Life in Research and Development 233
Type and Size of Company 234
Types of Projects 235
Day to Day Activities 235
How to Prepare for an R& D Job: What to Do While You Are Still in College
Summary 239
Chapter 23 Government Regulatory 240
Federal Regulations 240
State Regulation 243
My Experiences 244
23.0 Summary 246
Chapter 24 Using Food Science in Special Interest Groups 247
What Are Special Interest Groups and How Are They Unique? 247
What Are the Responsibilities of a Food Scientist Working for a Trade Association? 249
What Food Science Skills Are Most Important to Success in an Association? 250
Summary 252
Chapter 25 Food Science for the Public Good 253
A Personal Experience 253
Opportunities 256
Ensuring a Safe Food Supply 256
Food Aid Products for Humanitarian Relief Programs 257
Providing Technical Assistance to Local Food Manufacturers in Developing Countries 258
What You Can Do to Prepare for a Career in Food Science Serving the Public Good 259
Summary 261
Chapter 26 Careers that Combine Culinary and Food Science 262
A Taste For More 262
The Rise of the Research Chef 263
A New Flavor in Education 264
Additional Culinary Certification 264
Choosing the Right Recipe for Your Career 266
Ingredients for Success 267
Unique Credentials 268
Professional Organizations 269
Summary 270
References 270
Chapter 27 Food Business Entrepreneurship 271
Introduction 271
Types of Food Businesses 271
Steps in Starting a Business 272
Preparing to Be an Entrepreneur 272
Owner's Organizational Role 273
Entrepreneurship Resources 273
Potter's Fine Foods 274
Summary 275
Reference 275
Part VI A Successful Academic Career 276
Chapter 28 How to Land the Academic Job 277
Introduction 277
Making Up Your Mind 278
Finding the Right Advertisement 280
Preparing the Application Material 280
Cover Letter 281
Teaching Statement and Philosophy 282
Statement of Past and Future Research 282
Curriculum Vitae (CV) 284
Reference Letters 285
What to Expect in an Onsite Interview 286
Interview with the Search Committee Members 286
Interview with the Department Head 287
Interview with the University's Authorities 288
Interviews with Individual Faculty Members or Small Groups of Faculty 288
Interviews with Student Panels 288
Research Seminar 289
Teaching Seminar 289
Academic Interview Skills and Strategies 290
Negotiating an Offer 293
Salary 294
Appointment 294
Graduate Students 294
Startup Money 295
Moving Expenses 295
Summary 295
References 296
Chapter 29 Getting Started in Your Academic Career 297
The Quest for Tenure 298
Preparing Your Dossier 299
Writing You First Grant Proposal 300
Teaching Your First Class 302
Managing a Laboratory and Graduate Students 304
Academic and Professional Service 305
Summary 306
References 306
Chapter 30 Faculty Expectations and Development: The Tenure Case 308
Introduction 308
Explaining Tenure 308
Tenure Expectations 309
Resources for Guidance 310
Orientation Programs 311
Learning About the Department 311
Mentoring 312
University Promotion and Tenure Policy and Instructions 313
Managing the Process and Preparing Tenure Document 313
Begin in Graduate School 313
The First Year 314
Preparing the Promotion Document 316
Doing the "Right" Things Well 317
Being a Good Team Player 317
Summary 318
References 318

Produkt-Details

• Erscheint lt. Verlag: 8.7.2010
• Zusatzinfo: XII, 328 p.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Beruf / Finanzen / Recht / Wirtschaft ► Bewerbung / Karriere
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft
• Themenwelt: Weitere Fachgebiete ► Handwerk
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Agriculture • Food • food industry • food science • Quality assurance
• ISBN-10: 0-387-77391-6 / 0387773916
• ISBN-13: 978-0-387-77391-9 / 9780387773919