Téléchargez le livre : Careers in Food Science: From Undergraduate to Professional

Careers in Food Science: From Undergraduate to Professional



de

, ,

Éditeur :

Springer


Paru le : 2022-12-01



eBook Téléchargement , DRM LCP 🛈 DRM Adobe 🛈
Lecture en ligne (streaming)
137,14 €
Téléchargement immédiat
Dès validation de votre commande
Ajouter à ma liste d'envies
Image Louise Reader présentation

Louise Reader

Lisez ce titre sur l'application Louise Reader.

badge apple Application Louise Reader
badge Android Application Louise Reader
Description

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.
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.  
Pages
411 pages
Collection
n.c
Parution
2022-12-01
Marque
Springer
EAN papier
9783031143526
EAN PDF
9783031143533
Informations sur l'ebook
Nombre pages copiables
4
Nombre pages imprimables
41
Taille du fichier
5827 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
137,14 €
EAN EPUB
9783031143533
Informations sur l'ebook
Nombre pages copiables
4
Nombre pages imprimables
41
Taille du fichier
1618 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
137,14 €

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 Associate Dean for Student Services in the School of Education at the University of Wisconsin, Madison, Wisconsin.

Abigail Thiel is a Postdoctoral Researcher at Wageningen University in the Food Quality and Design Group specializing in Dairy Products.

Suggestions personnalisées