Food Science and Chemistry

Use this guide to research food chemistry topics. Each tab has different types of information.

Food Chemistry Books

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. 

E-books on Food Chemistry

  • 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. 

To Search for More

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

Your Science Librarian

Profile Photo
Joyce A. Miller
Contact:
Above: Joyce on college's 2017 trip to Ecuador, with live volcano Cotopaxi.
Distinguished Professor Emeritus of Library Science; Part-time Reference Librarian (two days a week during Spring & Fall semesters). Liaison to Business and Science Divisions.
SUNY Adirondack, 640 Bay Road Queensbury NY 12804
(Please call me Joyce, or Professor Miller.)

Email millerja@sunyacc.edu or librarian@sunyacc.edu.
Website

Gale Virtual Reference Library

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

More Food Science and Chemistry Books

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.