Food Science

Collection Development Policy Statement

Library's Collection Development Objectives

To support faculty and student research and the curriculum through the PhD degree level in the discipline of Food Science.

Curriculum Program Descriptions

The Food Science Department is part of the College of Agriculture. All of the faculty are involved in research. There are 3 Professors, 2 Associate Professors, 5 Assistant Professors, 1 Instructor, 1 Post Doc, and 4 Professors Emeriti.

Degrees Awarded

	1996-97	1997-98	1998-99	1999-00	2000-01	2001-02	2002-03	2003-04	2004-05
BS: Food Systems	2	-	3	8	4	9	5	9	8
MS: Food Science	6	3	3	8	4	3	6	4	6
Ph.D.: Food Science	5	3	8	7	3	4	-	1	5

E (Empty String)      - (Info unavailable)

Programs of Study

The department offers a joint bachelors program with the School of Human Ecology in Food Systems in addition to masters and doctoral programs in Food Science.

Areas of Specialization/Major Faculty Research Interests

• Food microbiology; industrial microbiology
• Food and drug laws, standards, and regulations: federal and Louisiana
• Food chemistry
• Food processing and production
• Food composition and analysis
• Food safety
• Sensory evaluation of foods
• New food product development (surimi, new Cajun style beef chip, etc.)
• Food preservation
• Food engineering
• Food toxicology
• Flavors and colors of foods (such as lipid oxidation effect)
• Nutrients in processed foods
• Seafood technology: processing and packaging (catfish, shellfish)
• Chemical and nutritional aspects of food
• Rice bran: extraction and purification of phytochemicals; ingredient development
• Enzymes
• Aquaculture nutrition
• Polysaccharide production
• Bioseparation; bioactive compounds
• Food irradiation

Electronic Resources: Databases, Electronic Books and Journals, CD ROMS, etc.

LSU Libraries will consider titles on a case by case basis. They may be initiated by the selector or a member of the department. Decisions will be influenced on the titles that will benefit the greatest number of students, faculty, and staff at the best possible price. Purchase of remotely accessed texts must follow the policy and procedures set forth in Procedures for Acquiring and Processing Electronic Resources.

Classed Analysis

LC Classification	Descriptor	Collecting Level		Comments
		Existing Strength	Current Intensity
TP 368 - 685	Food processing/chemistry	4	4	-
TX 341	Food engineering	4	4	-
TX 354	Food science	4	4	-
TX 501	Food chemisty	4	4	-
TS 1950	Animal products; cereals	4	4	-
QR 115 - 135.5	Food microbiology	3	3	-
TP 368 - 659	Food processing and manufacture	3	3	-
Related:
TX	Food and nutrition	-	-	with HUEC Liaison
QP 141 - 145	Physiology: diet	-	-	with HUEC Liaison
RM 214 - 260	Nutrition	-	-	with HUEC Liaison
SH	Fish culture and fisheries	-	-	-

Prepared: June 26, 2001
Updated: March 15, 2003