Food Science
Search terms
Try specific terms first;
if that doesn't work, try more general ones.
- Specific terms (Bacillus anthrasis or anthrax) give fewer but more precise results
- General terms (food safety or sewage microbiology) give more results, but are less precise
So, precision will give you fewer items (or none!), and you may miss a book that has a chapter on your topic. But the results do you get are more likely to be useful.
For organisms, use both scientific and common names connected with or, as above - many microflora do not have common names!
With a keyword search, use truncation (microb* will find microbe, microbes and microbial) and variant spellings so you won't miss important titles.
Look for subject headings or thesaurus terms for short cuts to more targeted searching.
Online Reference Sources
A small sample of e-resources:
Off-campus access to subscriptions: UMass Amherst NetID
- Bad Bug Book (Second Edition)(2012) (293-page PDF)
Basic facts regarding foodborne pathogenic microorganisms and natural toxins from the FDA, CDC, and other US governmental agencies.
- Cold Spring Harbor Protocols This link opens in a new window
This link opens in a new window
Research methods for microbiology, genetics, bioinformatics, proteins, plant biology, neuroscience, lab organisms, and imaging. - Official Methods of Analysis of the AOAC This link opens in a new window
- This link opens in a new window
Standards for analytical chemists. - Ullmann's Encyclopedia of Industrial Chemistry This link opens in a new window
- This link opens in a new window
Wiley comprehensive reference guide with articles on topics in the science and technology of industrial chemistry; searchable by article keyword (topic) or article title. Current.
Chemesthesis by Publication Date: 2016-01-15Chemesthesis are the chemically initiated sensations that occur via the touch system. Surveys chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter.
Essentials of Food Science by Publication Date: 2013-12-06Basic information on food preparation and processing, food safety, food chemistry, and food technology applications as well as information on food preservation, food additives, and food packaging, and food safety and government regulation of the food supply and labeling.
Food in ContextPublication Date: 2011-06-16Examines food in relationship to nutrition, world health issues, agriculture, environmental concerns, current events and political decision-making.
Food Safety by Publication Date: 2011-09-30Explores the issues surrounding food safety by placing opinions from a wide range of sources in a pro/con format. Features articles that express various perspectives on this topic.
Formulation Engineering of Foods by ISBN: 9780470672907Publication Date: 2013-08-26Formulation engineering approaches to food processing and product development of healthier, higher-performance foods.
Mathematical and Statistical Methods in Food Science and Technology by Publication Date: 2013-12-24Accessible and practical information for applying statistical and mathematical technologies in food science, focusing on the application of complex methodologies recently introduced in the field (managing physicochemical, chemical, rheological, nutritional, and sensory data) useful in characterizing new products and processes in the food industries.
Sensory Evaluation of Food by Publication Date: 2010-09-14All the major sensory test methods are illustrated and discussed, including discrimination, descriptive, and affective tests. Some chapters are devoted to special topics, such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, an introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analyses for sensory evaluation with worked examples.
Sensory and Consumer Research in Food Product Design and Development by Publication Date: 2012-04-03Presents, from the business viewpoint, early stage systematic experimentation, newly emerging methods for data acquisition /knowledge development, and points of view employed by successful food and beverage companies, backed up by illustrative case histories, commonly encountered problems and their practical solutions
Wiley Encyclopedia of Packaging Technology by ISBN: 9780470541388Publication Date: 2010-01-05All aspects of packaging technologies essential to the food and pharmaceutical industries, among others.
