Food Science (Providence Campus): Carbohydrates

Explore resources for chemical components in food:

Carbohydrates (starch and sugar)

Lipids

Proteins (dairy, meat, eggs, enzymes) 

Check out the Harborside Library shelves marked “Food Science” (TP1-TP500), “Food Safety” & “Food Analysis” (both in the TX500s section).

The following are also great food science resources:

Find articles about Food Safety, Food & Beverage Science, Food Service, Processing, Packaging, Shipping, Culinary Innovation, and Product Development.

This search engine locates scholarly literature including articles that are accessible online. (Include the phrases “full-text” or “view HTML” or “view PDF” in your search to help identify articles available full-text.)