Incoming Resources
- Genetically modified foods, by Kevin Hillstrom
- The Penguin atlas of food, [who eats what, where, and why], Erik Millstone and Tim Lang ; consultant Axel Drescher
- Genetically modified food, by Rebecca Rissman ; content consultant, Alan McHughern, PhD, Biotechnologist and Geneticist, Department of Botany and Plant Sciences, University of California, Riverside
- Food technology, Chris Banzoff
- Genetically modified foods, Michael Centore
- Senior laboratory technician (Food chemistry), test preparation study guide, questions & answers
- Swallow this, serving up the food industry's darkest secrets, Joanna Blythman
- GMO food, a reference handbook, David E. Newton
- Read it before you eat it, how to decode food labels and make the healthiest choice every time, Bonnie Taub-Dix
- The GMO deception, what you need to know about the food corporations, and government agencies putting our families and out environment at risk, Sheldon Krimsky and Jeremy Gruber, editors ; foreword by Ralph Nader
- The foods we eat, Nicolas Brasch
- Going against GMOs, the fast-growing movement to avoid unnatural genetically modified "foods" to take back our food and health, Melissa Diane Smith
- Genetically engineered foods, written by Karen E. Bledsoe
- Modified, GMOs and the threat to our food, our land, our future, Caitlin Shetterly
- How did that get to my table?, peanut butter, by Pam Rosenberg
- Slow food nation, why our food should be good, clean, and fair, Carlo Petrini ; translated by Clara Furlan and Jonathan Hunt
- Genetically modified food, Tamara Thompson, book editor
- Genetic roulette, the gamble of our lives, a production of the Institute for Responsible Technology ; film by Jeffrey M. Smith
- Seeds of science, how we got it so wrong on GMOs, Mark Lynas
- STEM jobs in food and nutrition, Jane Katirgis
- Kitchen chemistry, Jon Eben Field
- From wheat to bread, by Kristin Thoennes Keller ; consultant, Golden Wave Chapter of Kansas, Women Involved in Farm Economics (WIFE)
- Tomorrow's table, organic farming, genetics, and the future of food, Pamela C. Ronald, Raoul W. Adamchak ; [foreword by Gordon Conway]
- Food technology, Neil Morris
- Where does food come from?, Shelley Rotner and Gary Goss ; photographs by Shelley Rotner
- The 12 biggest breakthroughs in food technology, by Marne Ventura
- Food chemistry, David E. Newton
- Travels in the genetically modified zone, Mark L. Winston
- Cocoa to chocolate, B.J. Best
- Genetically modified foods and the global food supply, Avery Elizabeth Hurt, editor
- How is chocolate made?, by Grace Hansen
- Genetically modified food, Jen Green
- Food engineering, from concept to consumer, by Michael Burgan
- Genetically modified foods and the global food supply, Avery Elizabeth Hurt
- Start & run a home-based food business, Mimi Shotland Fix
- Fizz in the kitchen, Susan Martineau ; illustrated by Leighton Noyes
- Chocolate, how is it made?, by Erica Donner
- Fresh, a perishable history, Susanne Freidberg
- GMO OMG, Compeller Pictures presents in association with Heartworn Pictures and Submarine Deluxe; produced by Joshua A. Kunau; written and directed by Jeremy Seifert
- Cómo se hace el chocolate?, Grace Hansen ; Spanish translator, Maria Puchol
- Genetically modified food, Jennifer L. Skancke and Lauri S. Friedman, book editor
- Beer Is proof God loves us, reaching for the soul of beer and brewing, Charles W. Bamforth
- Genetically modified food, Noël Merino, book editor