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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.

Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Food science. --- Chimie --- Food -- Research -- Vocational guidance. --- Food industry and trade -- Vocational guidance. --- Food. --- Nutrition. --- Food industry and trade --- Health & Biological Sciences --- Chemical & Materials Engineering --- Chemical Engineering --- Biomedical Engineering --- Engineering & Applied Sciences --- Vocational guidance --- Vocational guidance. --- Food preparation industry --- Food processing industry --- Food trade --- Food --- Biotechnology. --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Processing --- Physical sciences --- Science --- Food—Biotechnology.