Michigan State University

Collection Development Policy Statement: Food Science and Human Nutrition

Factors Influencing Collection Policy

A. Anticipated Future Trends

Collecting should follow and anticipate, when possible, major trends and developments in food science and human nutrition. There is an increased demand for electronic resources and information formats beyond the traditional books and journals. The growing number of virtual courses and programs, especially the online graduate programs in nutrition, food safety, and food laws, are heightening this demand. 

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.

B. Relationships With Other Resources

Business Library

The Business Library collection includes materials and resources on the food industry, food service, and cookery.

Murray and Hong Special Collections

Murray and Hong Special Collections houses the Cookery and Food Collection of over 35,000 cookbooks and food-related items spanning six centuries from all the continents of the world. This non-circulating collection supports interest and research in food, cookery, nutrition, hospitality, history, agriculture, advertising, and literacy. It is also strong in the history of nutrition and diet.

Big Ten Academic Alliance

MSU and its Libraries are a member of the Big Ten Academic Alliance (BTAA). Consortial purchases with the BTAA have added important online resources, especially large journal and ebook packages.

C. Relationships to Resources Treated in Other Policy Statements


food habits/customs

Biological/Biomedical Sciences nutritional physiology, food microbiology
Chemistry food analysis
Economics agricultural and food industries

food industry, food service, cookery

Medicine clinical nutrition, food safety and toxicology
Murray and Hong Special Collections cookery
Law food law and regulation
Packaging food packaging
Veterinary Medicine and Animal Science dairy/meat processing