Cereal and Food Science

Find Articles

Databases

Search this comprehensive database covering Food Sciences topics such as nutrition, agribusiness, food safety and food processing.

Web of Science: Core Collection (Clarivate Analytics)

Current and retrospective coverage in the sciences, social sciences, arts, and humanities, with coverage to 1900. Content covers over 12,000 of the highest impact journals worldwide, including Open Access journals and over 150,000 conference proceedings.

Scopus (Elsevier)

Scopus is a bibliographic database containing abstracts and citations for academic journal articles. It covers nearly 22,000 titles from over 5,000 publishers, of which 20,000 are peer-reviewed journals in the scientific, technical, medical, and social sciences.

CAB Abstracts (CAB Direct)

Covers the significant research and development literature in the applied life sciences, including agriculture, forestry, human nutrition, veterinary medicine and the environment. Coverage dates back to 1913.

PubMed

Contains over 23 million citations for biomedical literature from MEDLINE, life science journals, and online books. Citations may include links to full-text content from PubMed Central and publisher web sites.

SciFinder (CAS)

A research discovery tool for the CAS databases containing literature from many scientific disciplines including biomedical sciences, chemistry, engineering, materials science, agricultural science, and more.

SciFinder Registration

In order to use SciFinder, please visit the SciFinder Registration page first to create an account for yourself.

Journals

Want to know if we have access to a journal electronically? Need to find the full text of an article? Check out our How to Find Journals page.

Selected Journals

External Resources

Government Resources

AIB International

Food Safety Research Information Office (FSRIO)

Supporting the research community by collecting, organizing and disseminating food safety research information.

Institute of Food Science and Technology (IFST)

Provides resources on current food science, food technology, and food safety issues, products, and trends. Purpose of the Institute includes "furthering the application of science and technology to all aspects of the supply of safe, wholesome, nutritious, and affordable foods with due regard for the environment, animal welfare and the rights of consumers."

International Food Information Council Foundation (IFIC)

Includes food science, nutrition and food safety information and links.

International Food Policy Research Institute (IFPRI)

IFPRI’s mission is to identify and analyze policies for sustainably meeting the food needs of the developing world. Website includes food policy research information, data sets, searchable information on IFPRI research and links.

International Union of Food Science and Technology (IUFoST)

Summary of Color Additives for Use in the United States...(FDA)

U.S. Food and Drug Administration (FDA)

Methods

Approved Methods of Analysis (AACC International)

AACC International, formerly the American Association of Cereal Chemists, was founded in 1915 for the purpose of standardizing methods of analysis among cereal laboratories.

Official Methods of Analysis (AOAC)

It publishes standardized, chemical analysis methods designed to increase confidence in results of chemical and microbiologic analyses. AOAC has been meeting the needs of analytical scientists for confidence in analytical results through the development and validation of AOAC® Official Methods.

Professional Organizations

American Association of Cereal Chemists (AACC)

American Barley Malting Association

American Dairy Science Association (ADSA)

American Meat Science Association (AMSA)

American Society of Brewing Chemists (ASBC)

Association of Official Analytic Chemists International (AOAC International)

Institute of Food Technologists (IFT)

International Association for Cereal Science and Technology (ICC)

International Association of Operative Millers (IAOM)

National Pasta Association

Find Books

Browse Books in the Library (click to expand)

Most of the cereal and food science books are found in the SB, TP, TS, and TX sections on the second floor of the main library.

Examples of what can be found in each section includes:

Plant Culture

Food crops SB175 – 177
Field crops SB183 – 317
Fruit and fruit culture SB354 – 402
Horticultural crops SB183 – 317
Vegetables SB320 – 353.5

Chemical Technology

Fermentation industries / Beverages / Alcohol TP500 through TP660
Food processing and manufacture TP368 through TP456
Low temperature engineering / Cryogenic engineering / Refrigeration TP480 through TP498
Oils, fats, and waxes TP670 through TP699

Home Economics