LibGuides: Science of Food Systems (MFBS-510): Articles & Databases

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Food Science Reference Module This link opens in a new window
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Peer-reviewed, comprehensive content from Major Reference Works.
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Encyclopedia entries provide introductions and background information for a wide range of food science topics.
Food Science Source This link opens in a new window
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This database offers full-text coverage for more than 1,400 publications, including journals, magazines, and trade publications, dealing with food industry-related issues. More than 1,000 key food industry and market reports are available.
Food Science & Technology Abstracts (FSTA) with Full Text This link opens in a new window
Coverage spans from 1969 - present. The database includes more than 1.5 million records with more than 90,000 records added annually.
GreenFILE This link opens in a new window
Offers researched information covering all aspects of human impact to the environment. Its collection of scholarly, government and general-interest titles includes content on global warming, green building, pollution, sustainable agriculture, renewable energy, recycling, and more.
ProQuest Central Essentials This link opens in a new window
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ProQuest Central Essentials provides comprehensive, full-text, periodical coverage from 12 complete ProQuest databases, including Research Library and US Newsstream.
These curated databases are focused on science, technology, business, health, religion, arts, literature, humanities, social sciences, and education. The top national and regional US newspapers and newswires are available alongside academic and professional journals, consumer magazines, blogs, and reports. Each of the 12 databases may be searched together or separately.
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.

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eJournals

Food, Culture & Society
Food, Culture and Society: An International Journal of Multidisciplinary Research is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. It brings to bear the highest standards of research and scholarship on all aspects of food studies and encourages vigorous debate on a wide range of topics.Published on behalf of the Association for the Study of Food and Society (ASFS)
Food and Foodways
Food and Foodways is a peer reviewed, interdisciplinary, and international journal devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on the role food plays in human relations, this unique journal explores the powerful but often subtle ways in which food has shaped, and shapes, our lives socially, economically, politically, mentally, nutritionally, and morally. Because food is a pervasive social phenomenon, it cannot be approached by any one discipline. We encourage articles that engage dialogue, debate, and exchange across disciplines.
Food Policy
Food Policy is a peer reviewed multidisciplinary journal publishing original research and novel evidence on issues in the formulation, implementation, and evaluation of policies for the food sector in developing, transition, and advanced economies. The main focus is on the economic and social aspect of food policy, and we prioritize empirical studies informing international food policy debates.
Global Food History
Global Food History is a peer-reviewed, academic journal with an international scope, presenting new research in food history. The journal covers any period from prehistory to the present and any geographical area, including transnational and world histories of food. Global Food History aims to encourage a wider recognition of food as not only an important means for studying such traditional scholarly concerns as politics, class, gender, race, and ethnicity, but also an important field in its own right, exploring a vital element of the human experience. The journal will be of interest to those engaged in the study of the cultural, social and economic history of food.
Journal of Culinary Science & Technology
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal's intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers.
Journal of Food Science
The Journal of Food Science is a peer-reviewed international publication for vital research and developments in food science. The range of topics include: Food Chemistry, Food, Engineering and Physical Properties, Food Microbiology and Safety, Sensory and Food Quality, Nanoscale Food Science, Engineering, and Technology, Health, Nutrition, and Food Toxicology and Chemical Food Safety. A publication of the Institute of Food Technologists (IFT), the professional society of food science and technology.
Renewable Agriculture and Food Systems
Renewable Agriculture and Food Systems is a multi-disciplinary journal which focuses on the science that underpins economically, environmentally, and socially sustainable approaches to agriculture and food production. The journal publishes original research and review articles on the economic, ecological, and environmental impacts of agriculture; the effective use of renewable resources and biodiversity in agro-ecosystems; and the technological and sociological implications of sustainable food systems.
Journal of Sensory Studies
The Journal of Sensory Studies is an international, peer reviewed journal that publishes original research and review articles about human reactions to basic tastes on foods, beverages, wine, liquor/beer, the environment, medications, and other human exposures in everyday life with information on experimental design methods and statistical analysis of data on human reactions.
The journal also publishes expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. A publication of The Society of Sensory Professionals (SSP), a non-profit organization devoted to developing and promoting the field of sensory science and evaluation, including consumer research, and the role/work of sensory professionals, for the purpose of sharing knowledge, exchanging ideas, mentoring and educating its members.