Becoming a Food Scientist

1. Research as Process
Robert L. Shewfelt

2. Idea Generation
Robert L. Shewfelt

3. Problem Definition
Robert L. Shewfelt

4. Critical Evaluation of Literature
Robert L. Shewfelt

5. Method Selection
Robert L. Shewfelt

6. Experimental Design
Robert L. Shewfelt

7. Data Collection
Robert L. Shewfelt

8. Processing and Analysis
Robert L. Shewfelt

9. Knowledge Dissemination
Robert L. Shewfelt

10. The Scientific Meeting
Robert L. Shewfelt

11. Critical Thinking
Robert L. Shewfelt

12. Science and Philosophy
Robert L. Shewfelt

13. Ethics in Science
Robert L. Shewfelt

14. Finding and Managing the Literature
Monica Pereira

15. Planning
Robert L. Shewfelt

16. Grantsmanship
Robert L. Shewfelt

17. Laboratory Setup and Management
Robert L. Shewfelt

18. Career Development
Robert L. Shewfelt

Nyckelord: Chemistry, Food Science, Chemistry/Food Science, general, Science, general