subject description and guidelines
- The Libraries seek to support research and instruction in the area of food science. The major areas of scholarship are the biological, microbiological, chemical, physical, sensory, nutritional, and engineering properties of foods and beverages. Extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply. There is a particular emphasis on New York State products.