Michigan State University

Collection Development Policy Statement: Food Science & Human Nutrition

Factors Influencing Collection Policy

A. Anticipated Future Trends

The Food Fraud Initiative and heightened interest in food safety and security in general will continue to increase the demand for materials dealing with food safety and toxicology, food microbiology, food-borne illness, Hazard Analysis Critical Control Points (HACCP) for food producers and handlers, food standards and labeling, and food law and regulation, as well as for materials of related interest in the fields of biotechnology and risk assessment. Interest in new processing technologies and new product development (e.g. reduced-fat and reduced-calorie products, functional foods) will remain strong. Emphasis will continue to be placed on the physiology and biochemistry of nutrition, caloric and nutrient requirements throughout the life-cycle and for specific populations, dietary supplements, and nutrition/health linkages.

The growing number of virtual courses--in particular the Professional Masters Program in Food Safety and the International Food Laws Distance Education Certificate Program--as well as an overall desire for remote access to library resources, is heightening the demand for networked resources and the move from paper to electronic journals. Archiving issues and costs will continue to be a major concern as the Library moves increasingly into the electronic realm. The addition of research data is a potential area of growth. For guidelines, please see MSU's Digital Research Data Collection Development Policy.

B. Relationships With Other Resources

1. On Campus Branch or Format Collections, if any.

Business Library: food industry, food service, cookery

Special Collections: cookbook collection

2. Regional or Network Resources, if any.

As part of the Michigan Research Libraries Triangle, MSU Libraries maintain reciprocal borrowing agreements with the University of Michigan and Wayne State Libraries. Materials are also obtained via interlibrary loan from other Big Ten Academic Alliance institutions.

C. Relationships to Resources Treated in Other Policy Statements
 

Animal Science: dairy/meat processing
Anthropology: food habits/customs
Biological/Biomedical Sciences: nutritional physiology, food microbiology
Chemistry: food analysis
Economics: agricultural & food industries
Hospitality/Business: food industry, food service, cookery
Human Medicine: clinical nutrition, food safety & toxicology
Law: food law and regulation
Packaging food packaging
Special Collections: cookery
Michigan State University