Welcome
Welcome to the University of Newcastle Library's
Food Technology Research Guide
In this guide you will find many resources to help your study and research in the field of Food Technology. There are also a range of learning tools that will allow you to develop your research and study skills.
Use the tabs above to find books, journal articles and other resources for your assignments or research.
New Books on Food Technology
Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods.
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Propertiesexplores the main aspects of food flavors and provides a starting point for further study in focused areas.
This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments.
Contact the Library
- by phone
- via our online ASAPInfo service
- in person at one of our libraries
Julie Mundy-Taylor
Research and Learning Librarian
Ourimbah Library
Ph: (02) 4348 4225
Fax: (02) 4348 4215
Email: Julie.Mundy-Taylor@newcastle.edu.au
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