SEE ALSO: Food Science e-Journals
*On this page, the UNIMED Library collects resources in Food Science and Technology.
Key Websites
- Codex Alimentarius: The Codex Alimentarius Commission is the body responsible for compiling the standards, codes of practice, guidelines and recommendations that constitute the Codex Alimentarius. The Codex Alimentarius, or Food Code, aims to protect public health and encourage fair practices in worldwide food trade. All the standards and databases are being made available on the website.
- Combined compendium of food additive specifications / FAO: Produced by the Joint FAO/WHO Committee on Food Additives this database includes food additives other than flavourings. The specifications can be searched by name, INS number, CAS number, or by other factors such as functional use.
- Food and Feed Information Portal Database: European Commission food additives and flavouring databases.
- PubChem: Search substance, compound or bioassay databases to find chemical information including structures, synonyms, molecular weight and formula.
- Specifications for flavourings: Produced by the Joint FAO/WHO Committee on Food Additives this database includes food flavourings. The specifications can be searched by name, JECFA number, Flavour and Extract Manufacturer’s Association of the USA (FEMA) number, Council of Europe (COE) number and the Chemical Abstract Service (CAS) number.
- EFSA Dietary Reference Values: An interactive tool that gives access to the European Food Safety Authority’s DRVs for nutrients.
- FoodData Central: Produced by the US Department of Agriculture FoodData Central can be used to find the composition of a specific food. Also allows you to find the composition of different weights of that product.
- INFOODSThe International Network of Food Data Systems has developed standards and guidelines for collection, compilation, and reporting of food component data. Includes links to online sources of food composition information and discussion groups.
- Reports, position statements and annual reports of the Scientific Advisory Committee on Nutrition (SACN).Guidance issued by SACN to the UK Government and Public Health England on various nutrition-related topics.
- The “Bad Bug Book”(Foodborne Pathogenic Microorganisms and Natural Toxins Handbook)This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
- The Nutrition Source: From Harvard School of Public Health
- Food Safety Research Projects Database: The Food Safety Research Information Office (FSRIO) operates the Research Projects Database RPD). The RPD tracks food safety research that is funded by FSRIO-partner agencies.
Institutions, Associations, and Organisations
- Nigerian Institute of Food Science and Technology (NIFST): Registered Non-Profit Making Body representing Food Professionals drawn from the Academia, Industry, Government and Research Institutes in Nigeria.
- Institute of Food Technologists: The IFT promotes the work of food scientists, and provides opportunities for food research, education and technical innovation.
- Institute of Food Science & Technology (IFST): The Institute of Food Science & Technology (IFST) is the leading qualifying body for food professionals in Europe.
- British Nutrition Foundation: Includes information about specific food groups and news of latest developments.
