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Food Science (Providence Campus): Proteins

This guide provides resources for the study of food science and the food production industry.

Food Composition Basics

Explore resources for chemical components in food:

Carbohydrates (starch and sugar)


Proteins (dairy, meat, eggs, enzymes) 

Helpful Books @ the Harborside Library

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:

Featured Resource: Food Science Source

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

Culinary Databases

Nutrition Databases

Proteins on the Web