Food science and technology

Statement of programs and library needs

The Department of Food Science and Technology, located in the College of Agriculture and Life Sciences, offers programs leading to the B.S., M.S., and Ph.D. degrees (see Agriculture collection development policy for a description of other departments in the college).

Key research areas within Food Science and Technology include food microbiology, preservation, and packaging; seafood processing; fruit and vegetable processing; meat (beef, poultry, pork, lamb, and goat) processing and evaluation; enology; and the study of consumer food preference (the department has a laboratory equipped to run taste tests). The department has a large extension component and also provides services and samples to laboratories in many departments, such as Entomology, Chemistry, and Veterinary Medicine. Three pilot plants (meat, dairy, fruits, and vegetables) are with the department. Programs at the Virginia Seafood Research and Extension Center in Hampton, Va., programs are managed by Food Science and Technology.

The undergraduate curriculum offers options in science, technology, or pre-vet as well as a food biology option with the Department of Biology. The curriculum is designed to provide a broad undergraduate program in the basic sciences on which to build technical competence in food science and technology. Students may participate in the Cooperative Education Program.

The department has strong interdisciplinary ties with biology, microbiology, chemistry, biological systems engineering, and agriculture (particularly animal, poultry, horticulture, and dairy sciences).

I. Collection areas

A. Area: Food Science and Technology

 

B. Classes and Levels

HD 9000-9490   Special Industries - Trades, Agric.      Study
K 3926         Food Processing Industries (Regulation)  Study
QK 710-899     Plant Physiology   			Research
QP 981         Physiology. Food Preservatives           Research
QR 115         Microbiology. Food 			Research
RA             Public Aspects of Medicine               Study
RC 596         Food Allergies     			Study
RM 214-258     Diet Therapy       			Research
SH 20.5-191    Aquaculture        			Research
SH 334.9-337   Fishery Processing 			Research
SH 365-380.92  Shellfish Culture  			Research
TP 368-465     Food Processing and Manufacture          Research
TP 480-498     Low Temperature Engineering              Research
TP 500-659     Fermentation Industries                  Research
TS 195-198     Packaging          			Research
TS 1950-1982   Animal Products    			Research
TS 2120-2159   Cereals and Grains 			Research
TX 341-535     Food Research      			Research
TX 537         Food Handling      			Research
TX 541-545     Food Analysis      			Research
TX 553         Food Additives     			Research
TX 571         Pesticide Residue  			Research
TX 599-612     Food Preservation and Storage            Research
TX 645-840     Cookery            			Study

C. Chronology

Selection emphasizes current materials.

D. Geographic Guidelines

None.

E. Languages

English is the primary language of the collection unless specific publications are requested by a faculty member.

F. Treatment

Emphasis is placed on monographs, serials, and reference works. Trade publications and newsletters are also of interest.

G. Formats

Primarily print for monographs and most journals, though electronic full-text is also of growing importance for journals. Bibliographic databases are available through the Internet. The libraries support access to key bibliographic databases in food science and technology.

H. Multiple copies

Multiple copies (usually one extra copy) are occasionally purchased as funds permit.

II. Acquisition Strategy

The majority of materials are selected by the food science and technology bibliographer, with priority given to faculty and student requests. The fund for food science and technology also covers materials for human nutrition and foods (see separate collection development policy for this area). The Libraries maintain an approval plan for books from many university press and significant trade publishers and standing orders for many important serials. Gifts are not an important means of acquisition and there is no systematic retrospective purchasing. Most federal documents of interest come by deposit. Many FAO publications come on standing order.

III. Collection Notes

Lower division college textbooks are not ordinarily purchased. Theses and dissertations from other institutions are not purchased unless by faculty request. Because the program uses materials in the areas of agriculture, chemistry, biochemistry, microbiology, engineering and biology, the selection of materials is coordinated with these areas.

Revised 4/1996