Nutrition and Food Science Information Resources

Available online via Rutgers University Libraries

"The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators."

Full-text of many of these reports & ordering information for all of the reports posted on this site. Search by topic in the Search box on the right side of the screen.

"The Nutrition and Health series has an overriding mission in providing health professionals with texts that are considered essential since each is edited by the leading researchers in their respective fields. Each volume includes: 1) a synthesis of the state of the science, 2) timely, in-depth reviews, 3) extensive, up-to-date fully annotated reference lists, 4) a detailed index, 5) relevant tables and figures, 6) identification of paradigm shifts and consequences, 7) virtually no overlap of information between chapters, but targeted, inter-chapter referrals, 8) suggestions of areas for future research and 9) balanced, data driven answers to patient/health professionals questions which are based upon the totality of evidence rather than the findings of a single study."

"SpringerBriefs in Molecular Science present concise summaries of cutting-edge research and practical applications across a wide spectrum of fields centered around chemistry. Featuring compact volumes of 50 to 125 pages, the series covers a range of content from professional to academic."

Online complementary titles within the discipline and across topics of interest from Momentum Press.