Careers in Food Science: From Undergraduate to Professional

400 Pages·2022·5.527 MB·English

by  Richard W. Hartel, Christina Klawitter, Abbey Thiel

Richard W. Hartel
Christina P. Klawitter
Abigail E. Thiel   Editors
Careers in Food
Science: From
Undergraduate
to Professional
Second Edition
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
Second Edition
Editors
Richard W. Hartel Christina P. Klawitter
University of Wisconsin-Madison University of Wisconsin-Madison
Madison, WI, USA Madison, WI, USA
Abigail E. Thiel
Wageningen University and Research
Wageningen, Gelderland, The Netherlands
Careers in Food Science: From Undergraduate to Professional
ISBN 978-3-031-14352-6 ISBN 978-3-031-14353-3 (eBook)
https://doi.org/10.1007/978-3-031-14353-3
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Preface
Do you find yourself intrigued by new products in the grocery store? Maybe you
spend your weekends watching the Food Network? Or do you find yourself in the
kitchen trying your hand at the latest food hack you saw on the Internet? If so, you
should consider how this interest in food can be turned into a career in food science.
A degree in food science prepares you for a broad range of opportunities in the food
industry and beyond.
The aim of this book is to help you discover and explore the wide range of excit-
ing careers you can pursue as a food scientist. This text will guide you through
everything from choosing food science as a major, landing your first internship,
applying for your first job, and how to continue your professional development after
landing your dream job. To help guide you through each stage of your career, the
book has been broken down into five parts. Part I will introduce you to the food
industry and the various career paths available to those with a food science degree.
Part II will be your guide through the undergraduate experience in a food science
major. There are tips on how to interview, land your first internship, and continu-
ously develop your professional and leadership skills. In Part III, we begin to explore
the food industry and the many opportunities it offers. Here you will find advice on
finding and negotiating your first job, achieving work-life balance, and managing
employer expectations. In Part IV, each chapter dives into detail of a career path
available to those with a food science degree. The second edition of this book has
been updated to include chapters on careers in sensory science, community-based
food systems, food start-ups, sustainability, and management. Lastly, Part V pro-
vides guidance for any student considering a graduate degree in food science. These
chapters were written by authors who recently went through the experience of
choosing a graduate school, degree, or advisor.
v
vi Preface
The authors have been invited to contribute to this book based on their expertise
and experiences in the food industry. This includes academics, food industry profes-
sionals, and food science students who all came together to offer you their best
advice, wisdom, and guidance. We hope the updated version of this book will be a
useful tool in your decision-making and career management.
Madison, WI, USA Richard W. Hartel
Madison, WI, USA Christina P. Klawitter
Wageningen, Gelderland, The Netherlands Abigail E. Thiel
Contents
Part I Introduction
1 Introduction: Career Preparation for the Food and Beverage
Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Richard W. Hartel
2 Finding Your Path to Major and Career . . . . . . . . . . . . . . . . . . . . . . . 9
Amy Shannon
3 First Jobs for Food Scientists . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Abigail E. Thiel and Steven Hill
Part II The Undergraduate Student Experience
4 Making the Most of Your Undergraduate Experience . . . . . . . . . . . . 31
Christina P. Klawitter
5 Campus Career Services and Centers . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Jennifer M. Neef, Amanda Cox, and Julia Panke Makela
6 Professionalism and Leadership . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Steven Hill
7 Is Food Science Right for Me? The Transfer Student . . . . . . . . . . . . . 61
Zoe Sullivan Atkins
8 The Decision to Pursue an Internship . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Elizabeth James and Katherine Higgins
9 The Institute of Food Technologists Student Association . . . . . . . . . . 89
Sam VanWees
Part III A Successful Industry Career
10 A Successful Industry Career . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Moira McGrath
vii
viii Contents
11 Employer Expectations/Managing Corporate Life . . . . . . . . . . . . . . . 117
Dennis Lonergan
12 Employer Expectations: Could a Smaller Company
Be for You? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Susan M. Hough
13 Successful Career Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Christine Nowakowski
Part IV Careers with a Degree in Food Science
14 Quality Assurance/Quality Control Jobs . . . . . . . . . . . . . . . . . . . . . . . 155
Janelle Hefty and Melody Fanslau
15 Production Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
Joel Krein and Michael Pelton
16 Product Development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177
Christine Nelson
17 Technical Sales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191
Russell Tietz
18 Science and Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197
Amy DeJong
19 Government Regulatory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205
Katie Becker
20 Careers in Traceability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213
Sara Bratager
21 Using Food Science in Special Interest Groups . . . . . . . . . . . . . . . . . . 221
Alison Bodor
22 Food for Good: Leveraging Food Science to Feed the World . . . . . . . 229
Donna Rosa
23 Careers That Combine Culinary and Food Science . . . . . . . . . . . . . . 245
Cian Leahy
24 Entrepreneurship and Consulting: Taking a Different Path . . . . . . . 255
Derek Spors
25 Careers in Sensory Science. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 279
Samantha Bennett
26 Food Science in Community-Based Food Systems . . . . . . . . . . . . . . . . 289
Federica Ranelli
Contents ix
27 Working for a Startup Company . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305
Samantha Rudy
28 Careers in Sustainability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 321
Carolina Leonhardt
29 A Career in Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 341
Leann Barden
Part V T he Graduate Student Experience
30 Is Grad School Right for Me? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 363
Annika Madler
31 Finding and Getting into the Right Grad Program . . . . . . . . . . . . . . . 375
Nigel Kang
32 Transition from Undergraduate to Graduate Student . . . . . . . . . . . . 383
Lindsey Doring
33 Faculty Expectations of Graduate Students . . . . . . . . . . . . . . . . . . . . . 401
Richard W. Hartel
Contributors
Zoe Sullivan Atkins University of Wisconsin-Madison, Madison, WI, USA
Leann Barden ISH Foods, Chicago, IL, USA
Katie Becker Banner Witcoff, Chicago, IL, USA
Samantha Bennett New Glarus Brewing Company, New Glarus, WI, USA
Alison Bodor American Frozen Food Institute, Arlington, VA, USA
Sara Bratager The Institute of Food Technologists, Chicago, IL, USA
Amanda Cox University of Illinois Urbana-Champaign, Champaign, IL, USA
Amy DeJong Mars Wrigley, Chicago, IL, USA
Lindsey Doring University of Wisconsin-Madison, Madison, WI, USA
Melody Fanslau Grande Cheese Company, Fond du Lac, WI, USA
Richard W. Hartel University of Wisconsin-Madison, Madison, WI, USA
Janelle Hefty Grande Cheese Company, Fond du Lac, WI, USA
Katherine Higgins University of Wisconsin-Madison, Madison, WI, USA
Steven Hill T. Marzetti Co., Westerville, OH, USA
Susan M. Hough Masterson Foods, Milwaukee, WI, USA
Elizabeth James University of Wisconsin-Madison, Madison, WI, USA
Nigel Kang University of Minnesota, Twin Cities, Minneapolis, MN, USA
Christina P. Klawitter University of Wisconsin-Madison, Madison, WI, USA
Joel Krein Leprino Foods Company, Denver, CO, USA
Cian Leahy Tribe 9 Foods, Madison, WI, USA
Carolina Leonhardt Clif Bar, Emeryville, CA, USA
xi