Food Science and Chemistry

Use this guide to research chemistry or 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

To Search for More

Copy and paste these subjects into the book search box on the library's home page. Limit to books, e-books, articles or videos:

Food chemistry
Food analysis
Food composition
Fermented foods
Food Microbiology​

Your Science Librarian

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Joyce A. Miller
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.)

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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.