Library Policy Statements

I. PROGRAM INFORMATION

The discipline of Food Science is part of the Human Nutrition, Food and Animal Sciences Department. Food science is focused on the scientific study of food and its processing from production to table. Teaching and research interests are concentrated in food safety and quality, food processing and engineering, food chemistry and biochemistry, and food biotechnology.

The Department offers a BS degree and the food science option has been approved by the Institute of Food Technologists. The Department offers an interdisciplinary/interdepartmental MS degree.

II. COORDINATION OF COLLECTING RESPONSIBILITIES

The literature for Food Science overlaps with the biomedical sciences, chemistry, microbiology, agriculture, and travel industry management.

The Government Documents Collection provides national and international government publications from the U.S. Departments of Agriculture, and Health and Human Services, the United Nations Food and Agriculture Organization, and the World Health Organization.

III. GUIDELINES TO MATERIALS COLLECTED OR EXCLUDED

Language:

Almost exclusively English

Chronological:

No limitations.

Geographic:

No limitations, but there is special interest in tropical crop processing.<

Date of Publication:

Current materials are emphasized; gaps are filled as needed. Rare and historical materials may be acquired as gifts.

Types/Formats of Materials Collected:

Monographs on current research in the field; serials, including Web access when available; monographic series; handbooks, dictionaries, encyclopedias, and directories; bibliographies; indexes and abstracts with a preference for Web access; conference proceedings; selected United States and foreign dissertations.

Treatment:

All treatments are included, with the exception of popular works and textbooks. Both research and applied aspects are collected.

Date compiled: 7/01 Compiler: Eileen Herring