Food Science and Chemistry

Some of our food chemistry books (print and electronic) are listed below.

• Call numbers are listed for print books to find them on the shelves upstairs.
• Links to electronic books are given; log in with your college username/password when prompted. 

Here are some of the chemistry books owned by the SUNY Adirondack Library. Reference books are used in the library (call numbers begin with "Ref."); circulating books may be borrowed.

• Click these searches to see e-books that can be read online.
• To find articles, books, or videos instead, click the search then choose "Search Criteria" and switch to another type of material. 

For quick overviews of your research topic, start with the encyclopedia database below.

Copy and paste these subjects into the "Start Your Research Here" box on the library's home page. Limit to books, e-books, articles or videos as wanted. 

Food chemistry
Food analysis
Carbohydrates
Food composition
Fermentation
Fermented foods
Food Microbiology​
Nutrition