LibGuides: Culinary Science: Finding Articles

Search EBSCO Food Science Databases

Getting Full-text

If the full-text is not provided in the Library Databases, we can help get access to the item. Request books and articles through Interlibrary Loan.

You can also search for titles in Google Scholar and check if the full-text is provided online for free.

Getting Articles from Other Libraries thru Interlibrary Loan

If the article you need is not available in full-text from the CIA Library, you can request it via Interlibrary Loan (ILL), a free service for CIA students, faculty and staff. Learn more about ILL.

Use Omnivore ArticleSearch to discover articles; click the button and fill out the form (screenshot)

Search All Databases

Find Full-Text Journals

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View list of Scholarly eJournals

More Databases

Culinary Arts Collection (NOVELNY) This link opens in a new window
Provides access to full-text articles from academic journals and magazines on all aspects of cooking and nutrition. The database includes scholarly journals covering food science. From NOVELNY, must be in New York State to access.
ProQuest Science Database This link opens in a new window
This database is a definitive resource for students studying both the applied and general sciences. With coverage dating back to 1986, ProQuest Science Journals features over 1030 titles, with more than 760 available in full text. Search over 2.7M records, dating back to the mid 1980s.
ScienceDirect This link opens in a new window
Discover authoritative scientific, technical and health publications including books, journals and more. Citations and abstracts with partial full-text.
ScienceDirect Open Access This link opens in a new window

All Databases

Food Science Reference Module

Food Science Reference Module This link opens in a new window
Peer-reviewed, comprehensive content from Major Reference Works.
"Search within" for full-text articles.
Encyclopedia entries provide introductions and background information for a wide range of food science topics.

Citing Food Science Reference Module in APA

Author's name. (Year). Title of Article. In Reference Module in Food Science. doi.

Example

Day, L. (2016) Lipid Chemistry. In Reference Module in Food Science.https://doi.org/10.1016/B978-0-08-100596-5.00099-8

About Culinary Science Databases

Food Science & Technology Abstracts (FSTA) with Full Text This link opens in a new window
FSTA - Food Science and Technology Abstracts with Full Text, produced by IFIS (International Food Science Information), is the world’s leading database of information on food science, food technology and nutrition. The database includes materials from journals, patents, standards and more. It covers all food commodities plus biotechnology, microbiology, food safety, additives, nutrition, packaging and veterinary medicine plus many other interdisciplinary subjects all related to food. Coverage spans from 1969 - present. The database includes more than 1.5 million records with more than 90,000 records added annually.
Food Science Source This link opens in a new window
Full-text database designed to support the informational needs of the food industry at all levels. Subject Coverage: Food & Beverage Science; Food Processing; Food Safety; Food/Culinary Innovation; Food-related Product Development

Featured eJournals & Magazines

Journal of Culinary Science & Technology
Journal of Food Protection
Journal of Food Science Open Access
Journal of Food Science is now available in FSTA Full-Text
Journal of Sensory Studies
Food Quality & Safety
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"Our mission is to advise all levels of quality and safety decision makers in food manufacturing, food service/retail, agriculture, and regulatory and research institutions on strategic and tactical approaches required in a rapidly changing food quality and safety market by examining current products, technologies, and philosophies. Launched in 1994 as Food Quality, Food Quality & Safety magazine has remained a catalyst that unites industry professionals."
Food Safety Magazine