This link opens in a new window
This link opens in a new windowAccess full-text ebooks from a variety of publishers.
This link opens in a new windowPeer-reviewed, comprehensive content from Major Reference Works.
"Search within" for full-text articles.
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
Fixing the Food System : Changing How We Produce and Consume Food by 
Food in Society : Economy, Culture, Geography by 
Food Policy : Looking Forward From the Past by 
Food Power : The Rise and Fall of the Postwar American Food System by 
Food Systems Governance : Challenges for Justice, Equality and Human Rights by 
From Farm to Fork : Perspectives on Growing Sustainable Food Systems in the Twenty-First Century by 
Introduction to the US Food System : public health, environment, and equity by 
Local Food System : Background, Federal Policies and Programs by 
A Stakeholder Approach to Managing Food : Local National and Global Issues by 
Sustainable Culinary Systems : Local Foods, Innovation, Tourism and Hospitality by 
The 10 Principles of Food Industry Sustainability by 
Accelerating New Food Product Design and Development by 
Food Industry : Assessment, Trends and Current Issues by 
The Food Industry Innovation School : How to Drive Innovation Through Complex Organizations by 
Innovation Strategies in the Food Industry : Tools for Implementation by 
An Integrated Approach to New Food Product Development by 
New Product Development in the Food Industry by 
Purposely Profitable : Embedding Sustainability Into the DNA of Food Processing and Other Businesses by 
Sustainable Innovation : Build Your Company’s Capacity to Change the World by 
Handbook of Food Science and Technology Volumes 1-3
Developing Technologies in Food Science : Status, Applications, and Challenges by 
Food Industry R&D : A New Approach by 
Food Science and Technology by 
A Handbook for Sensory and Consumer-Driven New Product Development : Innovative Technologies for the Food and Beverage Industry by 
Research Methodology in Food Sciences : Integrated Theory and Practice by The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu