Academic Resource Center
The Food Science Institute Academic Resource Center (FSI-ARC) is designed to reduce the cost to students of obtaining an undergraduate food science degree by reducing the ever-increasing costs of buying textbooks each semester. It is designed to be a "gift that keeps on giving." The textbooks are reused by many over several semesters, as opposed to direct one-time scholarship awards. This was possible to the generous donation by Danisco.
The Institute has multiple copies of various textbooks for the classes listed below and are available in the Food Science Institute office (216 Call Hall). These textbooks can be checked out by food science students on a daily basis or overnight if desired. Checkout will be on a first come/first served basis.
Food Science students have the privilege to use 2 computers and a printer for last minute assignments. The computers/printer are located in 216 Call Hall.
Fountaine Reading Room Library
Food Science students can enjoy using the reading room library to study without being disturbed. You can either work individually or in groups. At the library there are multiple textbooks, journals, and magazines available for you to use and help you with your class papers, research, etc. The textbooks, journals and magazines can't be removed from the library. Any questions, contact Elsa Toburen at email@example.com.
BIOCH 521 - General Biochemistry
BIOCH 522 - General Biochemistry Lab
BIOL 455 - General Microbiology
CHM 210 - Chemistry 1
CHM 230 - Chemistry 2
CHM 350 - General Organic Chem
CHM 351 - General Organic Chem Lab
COMM 105 - Public Speaking 1A
COMM 106 - Public Speaking 1
ECON 110 - Prin/Macroeconomics
ECON 120 - Prin/Microeconomics
FNDH 132 - Basic Nutrition
MATH 220 - Analy Geom & Calc 1
PHYS 115 - Descriptive Physics
PSYCH 110 - General Psychology
STAT 325 - Intro To Statistics
STAT 340 - Biometrics 1
STAT 341 - Biometrics 2
STAT 350 - Bus Econ Stat 1
STAT 351 - Bus Econ Stat 2
We also have select food science-related textbooks and guides available as a resource, including:
- The Meat Buyer's Guide
- Food Analysis
- Food Processing: Principles and Applications
- HACCP: Systematic Approach To Food Safety
- Food Science