The VPI & SU library system is pioneering the "electronic library" system. The library system at VPI & SU is composed of a main centralized library and four branch libraries. The fully computerized library system contains 1.9 million bound volumes, nearly 6 million microforms, and has a subscription list to over 17,000 journals and periodicals. Searching the university library collection is easily done at all locations through the on-line computerized VPI & SU Library System, an integrated system used by more than 75 other libraries around the world. Additional special features of the library include:

• easy access to collection listings by students and faculty at all online computer terminals on campus and home locations through the electronic village connection;
• online searching of numerous databases imperative to agriculture and science research OG’s including FirstSearch, InfoTrac, Grateful Med, and Agricola;
• connection through the library homepage to library services such as reference questions, interlibrary loan, and book renewals;
• availability of the media center featuring computer labs, videos, films, cassettes, and recordings.

Before the Food Science and Technology Department was created in 1968 by the VPI&SU Board of Visitors, there were teaching, research and extension programs in that area in the Departments of Horticulture, Dairy Science, Animal Science and Poultry Science, all in the College of Agriculture. In the mid-1950's and early 1960's there were eight full time faculty positions in those departments, whose responsibilities fell essentially in the area of Food Science and Technology. There were two positions in teaching and research in the Departments of Horticulture, Dairy Science, Animal Science, and one position in Poultry Science. The faculty in all those departments had active research programs in the Food Science and Technology area which were geared to assist the food industries in Virginia. There was a functioning food industry advisory committee to the Food Technology section of the Department of Horticulture.

In 1957 the Department of Horticulture established a Food Technology Option in its teaching program. That option included undergraduate courses taught by Dr. Lopez aided by Professor Wood in Food Processing, Food Chemistry, and Food Analysis, and in Sterilization in Food Technology and Food Packaging. Later a course in Fruit and Vegetable Processing taught by Dr. Cooler was introduced. Also included in the Food Technology Option were courses in Dairy Processing, Meat Processing, Poultry Processing, and Agricultural Engineering Fundamentals.

In 1959 the Institute of Food Technologists, on the basis of the above mentioned Food Technology Option, recognized the Virginia Polytechnic Institute as having a program in Food Science and Technology that complied with the recommendations of IFT for programs eligible to receive IFT scholarships. Two IFT undergraduate scholarships were awarded to students in the Option in the early 1960's. Graduate programs leading to both M.S. and Ph.D. degrees in the Food Technology Option of the Department of Horticulture were also instituted.

The research facilities for Food Science and Technology in the 1950's to mid-1960's included a poultry processing plant, a meat slaughtering facility, a fruit vegetable processing laboratory, food chemistry and food analysis laboratories. The 5,000 sq. ft. fruit and vegetable processing laboratory was finished in 1965. It was made possible by a special appropriation by the Virginia Legislature which was spearheaded and strongly supported by food processors located in the Eastern Shore of Virginia, and by Col. Adams, then a member of the Virginia Senate. The equipment in the fruit and vegetable processing plant was in part acquired with Virginia Agricultural Experiment Station funds, and in part donated by in- and out-of-state industry through faculty initiatives.

Again in the mid-1960's the Virginia Legislature appropriated funds for constructing a second addition to the Food Technology building to house a dairy processing research plant laboratory for food science research in the Department of Horticulture and Animal Science. 3 Classrooms, offices to house faculty, and research laboratories for poultry processing were also constructed.

In 1966 Dr. Lopez was asked by the Dean of the College of Agriculture Wilson Bell, to chair an interdepartmental committee charged with the responsibility of designing a tentative floor plan for an addition to the then existing pilot plant and laboratory facilities. The objective was to bring together the faculty and staff involved in that area in the Department of Horticulture, Animal Science, Dairy Science and Poultry Science. The floor plan developed was the plan essentially used when the facility was built. The Virginia Farm Bureau and the Virginia Division of Industrial Development were the principle supporters of this second Virginia Legislature appropriation for the construction funds for Food Science and Technology facilities at VPI&SU.

The Department was formed in 1968 by combining a group of faculty with food processing interest from the Departments of Horticulture, Dairy Science, Animal Science and Poultry Science. The physical facilities included in the Department were four pilot plants (meats, poultry, dairy, and fruit and vegetable processing) and a food analysis laboratory. A dairy technology area, laboratory, and office wing of this building were finished in 1970, except for the teaching laboratory, the food biochemistry laboratory and office, which were finished in 1975 and 1977. The meat pilot plant was remodeled in 1972 to conform to state regulations for establishments processing meat. These facilities are located in a 34,000 square foot Food Science and Technology building. In 1994, a faculty position in wines was added from the Department of Horticulture along with an office, lab and small winery pilot plant. Research laboratories in the Department are well equipped with instruments routinely used in food science research. Special instrumentation includes gas and liquid chromatographic systems, atomic absorption spectrometer, microcomputers, and facilities for anaerobic microbiological studies. The pilot plants need to be renovated and more extensive state-of-the-art equipment installed. In order to meet this need, the Department has prepared a plan for renovation of the current pilot plants and the construction of a muscle foods processing facility.

The first Department Head was Dr. E.N. Boyd, who came to Virginia Tech from the USDA in Washington in 1968. He was succeeded in 1971 by Dr. R.V. Lechowich who was previously at Michigan State University. Dr. Lechowich resigned in 1981 and Dr. William Collins was Interim Department Head until Dr. Kent Stewart came in April, 1982. Dr. Stewart returned to teaching and research in 1985, at which time Dr. Merle Pierson became Department Head. Dr. Bill Eigel became Interim Head in 1994 when Dr. Merle Pierson returned to teaching and research. Dr. Eigel was succeeded in 1995 by Dr. Cameron R. Hackney. Dr. Susan Sumner succeeded Dr. Hackney in October 2000.

When first organized, the Department had nine FTE faculty positions, including the Department Head. These positions were 5.5 FTE in research, 2.25 FTE in.teaching and 1.25 FTE in extension. By 1970 the Department had gained three more FTE faculty positions. Of these, 2.15 positions were in extension, 0.6 in research, and 0.25 in teaching. Between 1973 and 1977 four more faculty positions were added to the Department, of which 3.0 FTE faculty positions were in extension, 0.5 in research, and 0.5 in teaching. By 1977, the Department had a total of 16 faculty members. At the end of 1990, the Department had 12.25 faculty positions, 2.2 FTE teaching positions, 6.48 FTE research positions and 3.57 extension positions. A closely related faculty position (Superintendent/Research Scientist) is not included in this total since it is officially allocated to the Seafood Station.

The "Plan to Serve Virginia Agriculture, Human and Natural Resources" has fifteen positions allocated to Food Science and Technology. The departmental plan was developed after careful consolation with industry, government representatives, and our own faculty. Our program is certified by the Institute of Food Technologists, an important aspect in the placement of students. In addition, we wish to continue the strong interaction among the teaching, research and extension missions of this department. The close relationship between extension and research has allowed for quick technology transfer. In addition, industry interaction enhances the teaching program because faculty have practical examples for students, another strength of this department. Our strong relationship with industry allows us to get technology out faster than most other universities. We have examined programs at peer institutions and looked at areas where the Department of Food Science and Technology at Virginia Tech could become a national leader. We have established national leadership in several areas. Our seafood program is rated as one of the best is the country. We are a national leader in the food safety area. The department is nationally recognized in the area of meat tenderness. As we looked to the future, we concentrated on unique or strong programs that have the potential to move to excellence. Areas that compliment our current program and add strength include beverage technology and value added further processing.

The department currently has fourteen faculty members with programs covering both the basic core areas (food chemistry, engineering, processing and microbiology) and specific commodities (muscle foods, dairy and fruit and vegetable foods). Rather than cover a wide breadth of commodities and disciplines, our emphasis is on areas of critical need to Virginia and where faculty expertise can make the greatest positive impact; specifically, these are muscle foods, dairy foods, wines, food processing, food microbiology and food chemistry.