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Research and Development Guidelines for the Food Industry by Wilbur A. Gould

By Wilbur A. Gould

Booklet by way of Gould, Wilbur A.

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Hands on experience and the utilization of pilot plant equipment enables a graduate student to better understand food processing and its many ramifications and how the student can ultimately improve upon given unit operations for quality retention, process efficiencies, improved yields and through-puts. The many detailed studies by graduate students cannot be underestimated in their effects on the advancement of man’s knowledge of food processing. Of course, the facility serves as the faculties playground wherein they develop their expertise and the required publications to prevent the perish philosophy.

S -~ t:l tz:j 00 44 RESEARCH & DEVELOPMENT GUIDELINES Figure 4-3 FLOOR DRAINAGE TILE Cast Aluminum Grate ¥l Round (1' diameter) tile 45 Chapter 5 FUNCTIONS AND USES OF THE PILOT PLANT “Imagination is more important than knowledge, for knowledge is limited, whereas imagination embraces the entire world ’1 A1bert Einstein Pilot plants may be designed to duplicate a given commercial line or to maintain product identity or they may be designed with several different unit operations that can be operated independently for studying their effect upon product quality or efficiency of production.

He or she must be intelligent, well versed in the fundamentals of food preservation, food science and food technology; but always interested in learning new things. Thus, this person must be a professional, must be technically competent, and abreast of the field. The manager must be creative, innovative, versatile, enthusiastic, and exhibit great ingenuity. The manager must know the job thoroughly and he or she must work smart, that is exhibit great common sense, be well organized, and be most capable of using his or her time effectively.

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