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Food Science broadly applied is the scientific study of food and food products. Chemistry, Engineering, Biology and the Physical Sciences all play a role in Food Science. Food scientists study food, the materials that make food, and food processing to help improve the quality of food available to the public. Food Science encompasses the development of new food products, the design of food packaging, the production of food supplies, and the testing of food. Varied fields such as microbiology, chemical engineering, and biotechnology all play a role in food science research.
This guide will help you to explore the various resources related to food science found in the Othmer Library and on the web as well as to highlight various related subjects such as food chemistry, food engineering, food packaging, food preservation, food safety and food technology that can help you with research.
Some basic resources on Food Science including food chemistry and engineering.
The following archival and Image collections have material related to Food Science.