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Careers in food science : from undergraduate to professional / / Richard W. Hartel, Christina P. Klawitter, Abigail E. Thiel, editors
| Careers in food science : from undergraduate to professional / / Richard W. Hartel, Christina P. Klawitter, Abigail E. Thiel, editors |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , 2023 |
| Descrizione fisica | 1 online resource (400 pages) |
| Disciplina | 642 |
| Soggetto topico | Food service |
| ISBN | 3-031-14353-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Contents -- Contributors -- Part I: Introduction -- Chapter 1: Introduction: Career Preparation for the Food and Beverage Industry -- The Vast Food Industry -- Prepare for a Career in the Food Industry: A Learner's Guide -- Chapter 2: Finding Your Path to Major and Career -- Choosing a Major -- What Majors Are…and Aren't -- Your Turn: Gauging Your Strengths and Interests to Choose a Major -- Choosing a Career -- Who Am I and Why It Matters -- Your Turn: Reflecting on Interests, Skills, and Values to Find a Career -- You Are Choosing Your Next Step…Not Your Whole Life -- References -- Chapter 3: First Jobs for Food Scientists -- Overview of Roles -- Product Development -- Food Safety/Quality Assurance -- Sensory Science -- Process Development -- Food Chemistry or Food Research -- Technical Sales -- Food Industry Sectors -- Food Manufacturing -- Ingredient Manufacturer -- Food Service -- Service Provider -- Specific Examples -- Food Manufacturing -- Ingredient Manufacturer -- Food Service -- Service Provider -- Final Thoughts -- Part II: The Undergraduate Student Experience -- Chapter 4: Making the Most of Your Undergraduate Experience -- Stretch Outside Your Comfort Zone -- Maximize Your Tuition Investment and Immerse in Professional Development -- Get to Know at Least One Professor -- Develop Your Leadership Skills -- Summary -- References -- Chapter 5: Campus Career Services and Centers -- Exploring Self: Your Interests, Skills, and Values -- Exploring Options -- Gaining Experience -- Telling Your Story -- Search, Application, and Transition -- Summary -- References -- Chapter 6: Professionalism and Leadership -- Establishing a Reputation - Appropriate Behaviors in the Workplace -- Building Credibility - Being Reliable and Responsible -- Success in Your Job - Knowledge and Competence.
How to Act When No One Is Around - Integrity -- Pulling It All Together as a Professional - Building Trust in the Workplace -- References -- Chapter 7: Is Food Science Right for Me? The Transfer Student -- Finding Food Science -- My Personal Transfer Story -- Transfer Student Stories -- Time and Money -- Logistics and Making the Decision to Transfer -- Summary -- Chapter 8: The Decision to Pursue an Internship -- How to Find One -- Interviewing for an Internship -- How to Evaluate Different Offers/Opportunities -- Position -- Company Size -- Company Culture -- Supervision -- Format -- Projects -- Future Employment -- Duration -- Work Hours -- Location -- Living Accommodations -- Connecting Internship Learnings to Academic Learning -- Getting the Most Out of Your Internship -- Understand the Business -- Set Goals -- Be Humble -- Be Curious -- Stay Organized -- Get to Know the Other Interns -- Participate Outside of Work -- Communicate and Network -- Learn About Yourself -- Find a Mentor -- Keep in Touch -- Resume Update -- Internships as Interviews for Full-Time Employment -- Chapter 9: The Institute of Food Technologists Student Association -- IFT and IFTSA -- How It Works for You -- How You Can Get Involved -- Your Future in Food Science -- Get Involved Now -- Part III: A Successful Industry Career -- Chapter 10: A Successful Industry Career -- Résumés -- Objective -- Education -- Work Experience -- Awards and Achievements -- Personal Information and Activities -- Cover Letters -- Do I Need a Cover Letter and What Should it Say? -- Professionalism Counts -- Whom to Address and How -- What to Say and What to Avoid -- Interviewing Skills -- What Are They Looking For? -- Interviewing Necessities -- Social Media -- Professionalism -- Personality -- Internships -- Prepare for the Interview -- What to Expect -- How Do I Find a Job in Food Science?. Companies Interviewing on Campus -- Internet -- Recruiters -- Networking -- Thank You Notes -- Negotiating a Fair Package -- Summary -- Chapter 11: Employer Expectations/Managing Corporate Life -- What You Bring to the Company -- Preparing for Your First Day of Work -- Entering the Corporate World - The Details -- Communication Style -- Getting Started on Projects -- Intracompany Documentation -- Scientific Literature -- General Interest Writings -- Delegation and Collaboration -- Project Management -- Working in Teams -- Moving Up the Corporate Ladder -- Lonergan's Principles for Scientific Innovation -- Resources -- Chapter 12: Employer Expectations: Could a Smaller Company Be for You? -- Good Things Can Come in Small Packages -- Are You Happier Being a Bigger Fish in a Little Sea -- Welcome to Boot Camp -- What You Bring to the Small Company -- Getting That Job -- Stepping-Stone to Greater Things -- Chapter 13: Successful Career Management -- Create Your Structure -- Individual Development Plans (IDP) -- Feedback -- Mentoring -- Bring the Outside In -- Project Snelling -- Creating Intellectual Property -- Proprietary Information -- Overcoming Resistance -- Education -- Internal Training -- Annual Goal Setting -- Product Life Cycle -- Manufacturing Considerations -- Business Structure -- Closing Thoughts -- Part IV: Careers with a Degree in Food Science -- Chapter 14: Quality Assurance/Quality Control Jobs -- Skills of a Quality Professional -- Quality Control/Quality Assurance Positions -- Laboratory Technicians -- Line Auditor -- Supervisors/Managers -- Food Safety Coordinator/Food Safety Specialist -- A Day as a Quality Professional -- Getting Started as a Quality Professional -- Certifications -- HACCP/HARPC (Hazard Analysis Critical Control Point/ Hazard Analysis and Risk-Based Preventive Controls). ISO Certifications (International Standards Organization) -- Six Sigma/Lean Manufacturing -- Organizations -- ASQ American Society for Quality -- IFT Institute of Food Technologists -- Summary -- Chapter 15: Production Management -- Introduction -- How to Prepare for a Career in Production Management -- Leading in a Manufacturing Environment -- Realities of the Manufacturing Environment -- Mike's Personal Story (5 Years with the Company) -- Joel's Personal Story (37 Years with the Company) -- Conclusion -- Chapter 16: Product Development -- What's Product Development -- Types of Product Development Projects -- New Product Innovations -- Line Extensions -- Cost Optimization -- Overview of Product Development Process -- Stage Gate Process -- Design Thinking Process -- Product Developer Responsibilities -- Concept Generation -- Prototype Creation -- Material Procurement -- Lab and Pilot Plant Prototyping -- Factory Trials -- Sensory Panels -- Commercialization -- Specifications -- Shelf Life Analysis -- Factory Handover -- Key Skills -- Consumer Focus -- Organization -- Communication -- Conclusion -- Chapter 17: Technical Sales -- Introduction -- Trends and Innovation -- Project Management -- Commercialization and Process Support -- Troubleshooting -- Summary -- Chapter 18: Science and Technology -- Overview -- Creating the Future -- Horizon Scanning -- Troubleshooting -- Important Skills for a Career in Science and Technology -- Collaboration -- Networking -- Science Communication -- Curiosity -- Dealing with Ambiguity -- Preparing Yourself for a Career in S& -- T -- Summary -- Chapter 19: Government Regulatory -- Federal Regulations -- State Regulation -- My Experiences -- Summary -- Chapter 20: Careers in Traceability -- Introduction -- What Is Traceability? -- Why Is Traceability Important and What Role Does It Serve in the Food Industry?. What Does a Career in Traceability Look Like? -- How Might One Prepare for a Career in Traceability? -- Closing -- References -- Chapter 21: Using Food Science in Special Interest Groups -- What Are Special Interest Groups and How Are They Unique? -- What Are the Responsibilities of a Food Scientist Working for a Trade Association? -- What Food Science Skills Are Most Important to Success in an Association? -- Summary -- Chapter 22: Food for Good: Leveraging Food Science to Feed the World -- Food Science for Relief and Development -- Is Your Background in Demand? -- What About Jobs? -- Multilateral Donor Agencies: United Nations (UN) -- World Food Program (WFP) -- Food and Agriculture Organization (FAO) -- Governmental Donor Agencies -- US Agency for International Development (USAID) -- Philanthropy -- Implementing Organizations -- TechnoServe -- Land O'Lakes Venture37 -- Academia -- Research Institutes -- Private Companies -- Edesia Nutrition -- Entrepreneurship -- Volunteering -- Partners in Food Solutions -- Farmer-to-Farmer Program -- Other Volunteering -- The Future of FSRD -- Chapter 23: Careers That Combine Culinary and Food Science -- When Did Food Science and Culinary Science Meet? -- What Is a Research Chef and Culinary Scientist? -- Education and Certifications -- Culinology Degree -- RCA -- Innovation Process -- My Journey to Becoming a Research Chef -- Industry Interviews and Commentary -- The Future -- Summary -- References -- Chapter 24: Entrepreneurship and Consulting: Taking a Different Path -- The Need for External Product Development Resources -- Types of External Development Options -- Role of the Food Scientist in External R & -- D -- Exploring Entrepreneurialism as an Independent Consultant -- Food Scientist Entrepreneur -- An Unintended Path to Becoming an Entrepreneur… -- Chapter 25: Careers in Sensory Science. What Is the Role of a Sensory Scientist?. |
| Record Nr. | UNINA-9910633934503321 |
| Cham, Switzerland : , : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Crystallization and solidification properties of lipids [[electronic resource] /] / editors, Neil Widlak, Richard Hartel, Suresh Narine
| Crystallization and solidification properties of lipids [[electronic resource] /] / editors, Neil Widlak, Richard Hartel, Suresh Narine |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, c2001 |
| Descrizione fisica | 1 online resource (257 p.) |
| Disciplina | 660/.284298 |
| Altri autori (Persone) |
WidlakNeil
HartelRichard W. <1951-> NarineSuresh |
| Soggetto topico |
Lipids
Crystallization |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-61583-190-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Preface ; Contents ; 1 Molecular Aspects in Fat Polymorphism ; 2 Molecular Modeling Applications in Lipid Crystallization ; 3 Simultaneous Examination of Structural and Thermal Behaviors of Fats ; 4 Effects of Tempering on Physical Properties of Shortenings ; 5 Triacylglyceride Crystallization in Vegetable Oils ; 6 Differential Scanning Calorimetry as a Means of Prediciting Chocolate Fat-Blooming ; 7 Effect of Sucrose Polyesters and Sucrose Polyester-Lecithins on Crystallization Rate of Vegetable Ghee
8 Experimental Study and Computer Modeling of the Dynamic and Static Crystallization of Cocoa Butter 9 Crystallization of Palm Oil Products ; 10 Comparison of Experimental Techniques Used in Lipid Crystallization Studies ; 11 Ultrasonic Characterization of Lipid Crystallization ; 12 Solid Fat Index vs. Solid Fat Content ; 13 Elasticity of Fractal Aggregate Networks ; 14 Development and Use of a Novel Technique to Measure Exchange Between Lipid Crystals and Oils ; 15 Application of Crystallization Technique for the Lipase-Catalyzed Solid-Phase Synthesis of Sugar Fatty Acid Monoesters 16 Relating Bulk-fat Properties to Emulsified Systems 17 Crystallization in Emulsion ; 18 Emulsion Partial Coalescence and Structure Formation in Dairy Systems ; 19 Solidification Processes in Chocolate Confectionery Manufacture ; 20 Polymorphism and Texture of Fats ; Index |
| Record Nr. | UNINA-9910456209103321 |
| Champaign, Ill., : AOCS Press, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Crystallization and solidification properties of lipids [[electronic resource] /] / editors, Neil Widlak, Richard Hartel, Suresh Narine
| Crystallization and solidification properties of lipids [[electronic resource] /] / editors, Neil Widlak, Richard Hartel, Suresh Narine |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, c2001 |
| Descrizione fisica | 1 online resource (257 p.) |
| Disciplina | 660/.284298 |
| Altri autori (Persone) |
WidlakNeil
HartelRichard W. <1951-> NarineSuresh |
| Soggetto topico |
Lipids
Crystallization |
| ISBN | 1-61583-190-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Preface ; Contents ; 1 Molecular Aspects in Fat Polymorphism ; 2 Molecular Modeling Applications in Lipid Crystallization ; 3 Simultaneous Examination of Structural and Thermal Behaviors of Fats ; 4 Effects of Tempering on Physical Properties of Shortenings ; 5 Triacylglyceride Crystallization in Vegetable Oils ; 6 Differential Scanning Calorimetry as a Means of Prediciting Chocolate Fat-Blooming ; 7 Effect of Sucrose Polyesters and Sucrose Polyester-Lecithins on Crystallization Rate of Vegetable Ghee
8 Experimental Study and Computer Modeling of the Dynamic and Static Crystallization of Cocoa Butter 9 Crystallization of Palm Oil Products ; 10 Comparison of Experimental Techniques Used in Lipid Crystallization Studies ; 11 Ultrasonic Characterization of Lipid Crystallization ; 12 Solid Fat Index vs. Solid Fat Content ; 13 Elasticity of Fractal Aggregate Networks ; 14 Development and Use of a Novel Technique to Measure Exchange Between Lipid Crystals and Oils ; 15 Application of Crystallization Technique for the Lipase-Catalyzed Solid-Phase Synthesis of Sugar Fatty Acid Monoesters 16 Relating Bulk-fat Properties to Emulsified Systems 17 Crystallization in Emulsion ; 18 Emulsion Partial Coalescence and Structure Formation in Dairy Systems ; 19 Solidification Processes in Chocolate Confectionery Manufacture ; 20 Polymorphism and Texture of Fats ; Index |
| Record Nr. | UNINA-9910780706403321 |
| Champaign, Ill., : AOCS Press, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Crystallization and solidification properties of lipids / / editors, Neil Widlak, Richard Hartel, Suresh Narine
| Crystallization and solidification properties of lipids / / editors, Neil Widlak, Richard Hartel, Suresh Narine |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, c2001 |
| Descrizione fisica | 1 online resource (257 p.) |
| Disciplina | 660/.284298 |
| Altri autori (Persone) |
WidlakNeil
HartelRichard W. <1951-> NarineSuresh |
| Soggetto topico |
Lipids
Crystallization |
| ISBN | 1-61583-190-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Preface ; Contents ; 1 Molecular Aspects in Fat Polymorphism ; 2 Molecular Modeling Applications in Lipid Crystallization ; 3 Simultaneous Examination of Structural and Thermal Behaviors of Fats ; 4 Effects of Tempering on Physical Properties of Shortenings ; 5 Triacylglyceride Crystallization in Vegetable Oils ; 6 Differential Scanning Calorimetry as a Means of Prediciting Chocolate Fat-Blooming ; 7 Effect of Sucrose Polyesters and Sucrose Polyester-Lecithins on Crystallization Rate of Vegetable Ghee
8 Experimental Study and Computer Modeling of the Dynamic and Static Crystallization of Cocoa Butter 9 Crystallization of Palm Oil Products ; 10 Comparison of Experimental Techniques Used in Lipid Crystallization Studies ; 11 Ultrasonic Characterization of Lipid Crystallization ; 12 Solid Fat Index vs. Solid Fat Content ; 13 Elasticity of Fractal Aggregate Networks ; 14 Development and Use of a Novel Technique to Measure Exchange Between Lipid Crystals and Oils ; 15 Application of Crystallization Technique for the Lipase-Catalyzed Solid-Phase Synthesis of Sugar Fatty Acid Monoesters 16 Relating Bulk-fat Properties to Emulsified Systems 17 Crystallization in Emulsion ; 18 Emulsion Partial Coalescence and Structure Formation in Dairy Systems ; 19 Solidification Processes in Chocolate Confectionery Manufacture ; 20 Polymorphism and Texture of Fats ; Index |
| Record Nr. | UNINA-9910811858803321 |
| Champaign, Ill., : AOCS Press, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ice cream / / H. Douglas Goff, Richard W. Hartel
| Ice cream / / H. Douglas Goff, Richard W. Hartel |
| Autore | Goff H. Douglas |
| Edizione | [7th ed.] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (xiii, 462 pages) : illustrations (some color) |
| Disciplina | 641.8 |
| Altri autori (Persone) | HartelRichard W. <1951-> |
| Collana | Gale eBooks |
| Soggetto topico | Ice cream, ices, etc |
| ISBN |
1-299-19737-X
1-4614-6096-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients -- Flavoring and Coloring Materials.- Mix Processing and Properties -- Calculation of Ice Cream Mixes -- Freezing and Refrigeration -- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Packaging, Hardening and Shipping.- Ice Cream Structure -- Shelf-Life -- Cleaning and Sanitizing for Microbiological Quality and Safety.- Analyzing Frozen Desserts.- Formulations for Specialty Products -- Index. |
| Record Nr. | UNINA-9910141610403321 |
Goff H. Douglas
|
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| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||