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. 

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

Welcome to the food chemistry research guide! Find the reference books below on the main floor of the library. They cannot be borrowed, but are always in the library to use.  Most chemistry books are in the QD call number area.

CRC Handbook of Chemistry and Physics
REFERENCE QD 65 .C72 2008

Chemical Elements: From Carbon to Krypton (4 vols.)
REFERENCE QD 466 .N46 1999

Merck Index: Ency. of Chemicals, Drugs and Biologicals
REFERENCE RS 356 .M524 2013

You can borrow circulating books for four weeks. Among them are:

• McGraw-Hill Encyclopedia of Science & Technology (Q 121 .M3 2002; use vol. 20 index)
• The Environmental Science of Drinking Water (TD 345 .S77 2005; also as e-book)
• Chemical Composition of Everyday Products (QD 75.22 .T64 2005)
• Kitchen Chemistry (QD 43 .L57 2005)

Copy and paste these subjects into the book search box on the library's home page:

For Food Chemistry:
Food chemistry
Food analysis
Carbohydrates
Food composition
Fermentation
Fermented foods
Food Microbiology​

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.