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Making your mark in media

A side perk of a chemistry career could get you on a film set!

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The Royal Society for Chemistry is hosting an online career fair this week!
http://my.rsc.org/chemcareers
“Welcome to ChemCareers 2013 ONLINE
28th October – 1st November

ChemCareers is the careers fair with a difference.
The 5 day online event will feature a variety of themed days, including;
alternatives to university, teaching and returning to work.

Discover the huge range of career opportunities available to chemical scientists
Learn how to market yourself to employers in job applications and interviews
Seek expert advice on career planning and making your next career move
Investigate further part time study options
Network with scientists around the globe”

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food scientist

NATURE | CAREERS | FEATURE

Food science: A smorgasbord of opportunity

Alla Katsnelson
Nature 491, 149–150 (01 November 2012)
doi:10.1038/nj7422-149a    Published online    31 October 2012

With the big focus on food shows and chef contests, along with the massive success of the Modernist Cuisine books, jobs for food scientists are now trendy and more plentiful.
This article highlights some types of research and some of the pitfalls that may occur to the unwary…

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Here is a neat video to promote careers in science – made me laugh!

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Sometimes to move forward you need to backtrack. A degree option now available is the PSM (Professional Science Masters) – a combo of science and MBA.

Mastering the Job Market

By Beryl Lieff Benderly, 7 March 2008

Professional science master’s degrees, like the Master of Business Administration degree on which they are modeled, are designed as terminal credentials for people seeking science-based careers outside of academe.

Usually lasting 2 years, PSM programs combine graduate-level science courses with business, management, and other subjects related to specific industries. The requirements include an internship in a relevant “real world” setting–a connection that frequently turns into a permanent job. More than 120 programs at 63 institutions across the country [USA] offer training in applied aspects of biology, chemistry, physics, mathematics, and other sciences for work in biotechnology, informatics, national security, ecology, energy, forensics, finance, and other fields.

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new look

I hope my readers like the new look – I found that I was having a hard time reading that light blue print!!
The photo – Ontario in the fall…

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Use your chemistry knowledge in the kitchen?
Here are some articles on doing just that:

Food 2.0: Chefs as chemists
By Kenneth Chang Published: November 6, 2007

Chefs are using science not only to better understand their cooking, but also to create new ways of cooking. Elsewhere, chefs have played with lasers and liquid nitrogen. Restaurant kitchens are sometimes outfitted with equipment adapted from scientific laboratories. And then there are hydrocolloids that come in white bottles like chemicals.

Chef becomes chemist
‘Molecular’ food surprises with its intense flavours
Ron Eade, CanWest News Service
Published: Wednesday, April 18

Molecular gastronomy is a term coined in the late 1980s by Herve This, a French scientist, and Nicholas Kurti, a professor of physics at Oxford University. Both men were interested in the chemistry of food preparation, so they dissected popular recipes from cookbooks and examined the culinary techniques in each with all the scientific attention one might lavish on nuclear fission.

Molecular gastronomy is a trendy pursuit where odd combinations and presentations are deliberately theatrical, and every bit contrived.

Molecular gastronomy is flamboyant with its bold use of centrifuges, desiccators, liquid nitrogen and super-blenders to make foams, jellies and globules that are as flavourful as they are far-out.

Atomic chefs
Two B.C. chocolatiers are pioneers in a revolutionary food movement called molecular gastronomy

by ANNE KINGSTON | Feb 13, 2006

Holding a degree in physics or chemistry opens doors for today’s aspiring chefs. Alison Fryer, the manager of Toronto’s Cookbook Store, says when the store opened in 1983 the most prominent chefs — Anne Rosenzweig and Mark Miller — came from backgrounds in anthropology. “Now it’s all coming out of the lab,” she says.

and if you read this far and are still intrigued, here is a new book from Herve This (mentioned above):

Kitchen Mysteries:
Revealing the Science of Cooking

by Herve This
Translated by Jody Gladding

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia’s Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

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