Most busy food scientists and students only have time to read a few key journals and papers, yet the vast range of published information available means that keeping up to date with everything is an impossible task.

The key is to carefully select your sources in order to optimise the quality and quantity of the information you retrieve.

Your library will normally subscribe to and purchase resources based on carefully defined selection criteria relevant to your organisation or institution so these will normally be your starting point.

Additional information may come from: