Annals of Library Science and Documentation 1986,33(1-2),67-75

INFORMATION NEEDS OF INDIAN FOOD SCIENTISTS.A CASE STUDY OF C.F.T.R.I., MYSORE

Studies the information needs of food scien-tists and evaluates the services provided to themat CFTRI, Mysore. Results of the study areexpected to be of help to those involved inplanning and execution of effective informationservices in the field of food science and techno-logy.

INTRODUCTION

The exponential growth of scientific literature,interdisciplinary nature of research and thetrend towards specialisation have posed manyproblems to both users and providers of scienti-fic information. Understanding the users meanshalf the battle won in providing informationservices for research and development work.User studies are essential in building up need-based resources and in designing appropriateinformation systems. The present study is atypical one conducted in this direction at theCentral Food Technological Research Institute(CFTRI), Mysore.

OBJECTIVES OF THE STUDY

The objectives of the study were:

(a) to ascertain the information needs of thefood scientists regarding

(i) the types of information required;(ii) the information sources used; and(iii) the various approaches to information

(b) to know the problems of access to informa-tion;

Vol 33 Nos 1-2 March-June 1986

B.S. MAHESWARAPPAS.K TRIVEDIDepartment of Library & Information ScienceUniversity of MysoreManasa GangothriMysore 570006

(c) to evaluate the various services providedby the information centre attached toCFTRI.

METHODOLOGY

A questionnaire was prepared keeping in viewthe objectives of the study. There are at pre-sent 324 scientists in this institute. Copies ofthe questionnaires were distributed to 100scientists chosen randomly. Of these, 58 res-ponded. The information obtained was tabu-lated and analysed.

FINDINGS

The main findings from the study are as follows

(a) The majority of the food scientistsnormally required information regarding, re-search and development (91.37%), currentscientific research (87.93%) and bibliographicaldetails (62.06%). Scientists requiring informa-tion regarding products, techno-economic de-velopments and procedural aspects constitute48.28%, 41.38% and 31.03% respectively of thetotal sample (Table 1).

(b) Journal literature is the most importantform of literature required by the Indian foodscientists. 53.44% of the scientists indicatedtheir preference for the use of journal articles,27.68% for abstracting and indexing journalsand 20.68% for books (Table 2).

67

MAHESWARAPPA & TRIVEDI

(c) Information on food science and tech-nology is exchanged through invisible collegesalso. 41.39% of the scientists exchange theirpreprints and reprints, whereas 27.58% of them'communicate through letters. The various in-formation channels of information used by thescientists are listed in Table 3.

(d) Journal of Food Science and Techno-logy (India), Food Technology (U.S.A.) andJournal of Food Science (U.S.A.) are the jour-nals most frequently used by these scientists(Table 4). U.S.A. (54.83%), U.K. (22.58%)and India (14.51%) are the three countrieswhich produce 91.92% of the periodicals usedby the scientists. Subject dispersion of periodi-cals was high.

(e) Chemical Abstracts (U.S.A.), FoodScience and Technology Abstracts (U.K.) andBiological Abstracts (U.S.A.) are the abstrac-

ting journals commonly used and j equired bythe scientists (Table 5).

(f) Abstracting and indexing journals(81.03%), reviews (77.58%) and references pro-vided at the end of the articles and oooks(67.24%) are made use of by the scientists forliterature search processes (Table 6).

(g) To keep themselves abreast of thelatest developments in the fields of their in-terest, the majority of the scientists use periodi-cals (55.17%) and abstracting and indexingjournals (32.75%) (Table 7).

(h) The majority of the scientists (75.86%)need active translation services from the follow-ing languages to English: German (63.79%),French (34.48%), Russian (25.86%) and Japan-ese (24.13%) (Table 8).

Table 1: Types of information needed by the food scientists

Category of informationneeded

Number ofscientists

%of total

(a) Research and development information 53 91.38

(b) Socio-economic information 14 21.14

(c) Techno-economic information 24 41.38

(d) Bibliographic information 36 62.06

(e) Factual information 16 27.58

(f) Current scientific information 51 87.93

(g) Procedural information 18 31.03

(h) Statistical information 18 31.03

(i) Directory information 4 6.90

U) Products information 28 48.28

66

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Table 2: Formal sources of information used by the food scientists

~a1ure of the RANK NUJoUERsources

r ormal sour ce s , 1 2 3 4 5 6 7 8 9 10 11 121.e. published

12 19 9 2 2 1 1Dooks (20.6S) (32.75) (15.51) 0.44) (3.44) (1.72) (1.72)

Journal a r t t c J e s 31 14 3 1 1(53.44) (24.13) (5.17) (1.72) (1.72 )

'l e ch n t c a I 7 6 7 6 3 2 3re 1'0rt s (12.96) (10.34) (12.06) (10.34) (5.17) (3.'j4) (5.17) --FAn/VHO reports

1 3 6 5 1 3 2 1 3 2(1.72 (5.17) (10.34) (8.62) (1.72) (5.17) (3.44) (1.72) ('i.17) (3.44)

C"nference 2 5 9 6 8 3 3 1p r-oc e ed t ng s

(3.41t) (8.62) (15.51) (10.34) (13.79) (5.17) (5.17) (1.72)state of the art 3 2 1report!! (5.17) (3.44) (1.72)Aus t r ec t f ng aDd 16 7 8 5 4 2 1 1 1 1tndextDg journal (27.58) (12.06) (1:5.79) (8.62) (6.89) (3.44) (1.72) (1.72) (1.72) (1.72)staDdards aDd 3 1 % 1 4 3 5 1 1sr-ecificatIoD8 (5.17) (1.72) (6.89) (1.72) (6.89) (5,17) (8.62) (1.72) (1.72)

2 5 Ie 6 3 2 4 1 1Food dIge.t. (3.44) (8.62) (6,89) (10.34) (5,17) (3.Ie%) (6.8Q) (:1 .72) (1.72)

2 2 4 2 3 :5 1 3 1 4Bl I.IUographle. (:5."") (3.44) (6.89) (:5.41e) (5.17) (5,17) (1,72) (5.17) (1.72) (6.89)3 1 1 1 :5DirectorletJ (5.17) (1.72) (1,72) (1.72) (5.17)

1 4 6 1 5 Ie 1 1Encyclopaedta. (1.72) (6.89) (10,34) (1.72) (8.62 ) (6.'39) (1.72) (1.7:!))ielo"spaper 2 It 1 :5 1 2 3 1cU ppl DgS (3.44) (6.89) (1 ,72) (5,17) (1.72) (3.44) (5.17) (1.72)

8 It 5 2 5 2 3 I< 2 2 1Aaaual report. (13.72) (6.89) (8.62) (3.41t) (8.62) (J.,.It) (5.17) (6.89) (3.44) (J.1t4) (1.72)

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Table 3: Informal sources used by the scientists

Informal sources(unpublished)

RANK NUMBER

Correspondences (letters) 16 (27.58%) 19 (32.75%) 8 (13.79%) 2 (3.4470)

Unpublished reports(12.06%)(e.g. classified reports) 4 (6.89%) 12 (20.68%) 6 (10.34%) 7

Exchange of reprints and(27.58%) 5 (8.62%)preprints 24 (41.39%) 16

Telephone communications 1 (1.72%) 3 (5.17%) 2 (3.44%) 2 (3.44%) 3 (5.17%)------------------------------------------------------------

Table 4: Rank list of journals

S1. RankNo. No. Journal title

1 2 3 4 5 6------------------------------------------------------Country

Number ofrespondents

%of total

1

2

3

4

5

6

7

8

9

10

11

12

13

70

1 Journal of Food Science andTechnology

2 Food Technology

3 Journal of Food Science

4 Journal of the Science of Foodand Agriculture

5 Journal of Agricultural and Food~hemistry

6 Indian Food Packer

7 Science

8 Journal of American ChemicalSociety ,

9 New Scientists

10 Nature

10 Journal of Texture Studies

10 Cereal Chemistry

11 Food Manufacture

India 37 63.79

U.S.A.

U.S.A.

U.K.

33

24

18

56.39

41.37

31.04

U.S.A. 17 29.31

India 12

10

9

20.68

17.24

15.51

U.S.A.

U.S.A.

U.K.U.K.U.S.A.

U.S.A.

U.K.

8

7

7

7

6

13.79

12.06

12.06

12.06

10.34

Ann Lib Sci Doc

INFORMATION NEEDS OF FOOD SCIENTISTS

--------------------------- ------------------------------1 2 3 4 5 6

--------------------------- -------------------------------14 11 Journal of Nutrition U.S.A. 6 10.3415 12 Cereal Science Today U.S.A. 5 8.6216 12 Journal of Food Biochemistry U.S.A. 5 8.6217 12 Indian Journal of Biochemistry India 5 8.62

and Biophysics

18 12 Food Engineering U.S.A. 5 8.6219 13 Journal of Food Quality U.S.A. 4 6.8920 13 Indian Journal of Microbiology India 4 6.8921 13 Lipids U.S.A. 4 6.89

22 13 Baker's Digest U.S.A 4 6.8923 13 Journal of Horticultural Science U.K. 4 6.8924 14 Pesticide Science U.K. 3 5.1725 14 Journal of Biological Chemistry U.S.A. 3 5.1726 14 Biochemica et Biophysica Acta Netherlands 3 5.1727 14 Toxicology Ireland 3 5.1728 14 Journal 0 f Dairy Science U.S.A. 3 5.1729 14 British Food Journal U.K. 3 5.1730 14 Nutrition Reviews U.S.A. 3 5.1731 14 Journal of Stored Products U.S.A. 3 5.17

Research

32 14 Annual Review of Microbiology U.S.A. 3 5.1733 14 Indian Spices India 3 5.1734 14 Journal of Insect Physiology U.K. 3 5.1735 15 Science and Culture India 2 3.4436 15 Journal of Lipid Research U.S.A. ~ 3.44

37 15 Food Chemistry U.K. 2 3.44

38 15 American Journal of Clinical U.S.A. 2 3.44Pathology

39 15 Food Products Development U.S.A. 2 3.44

40 15 Indian Journal of Horticulture India 2 3.4441 15 Journal of Chromatography U.S.A. 2 3.4442 15 Analytical Chemistry U.S.A. 2 3.44

Vol 33 Nos 1-2 March-june 1986 71

MAHESWARAPPA & TRIVEDI

--------------------------- -------------------------- ----I 2 3 4 5 6

-------------------------- ------------------------------ ----43 15 Meat Science U.K. 2 3.4444 15 Analyst U.K. 2 3.4445 15 Journal of Economic Entomology U.S.A. 2 3.4446 16 Journal of Organic Chemistry U.S.A. 1 1.7247 16 Cereal Foods World U.S.A. 1 1.7248 16 Archives of Biochemistry and U.S.A. 1 1.72

Biophysics

49 16 Journal of Milk and Food U.S.A. 1 1.72Technology

50 16 Food Technology in Australia Australia 1 1.7251 16 Journal of Thermal Biology U.K. 1 1.7252 16 American Miller and Processor U.S.A. 1 1.7253. 16 Food Research Institute Studies U.S.A. 1 1.7254 16 Indian Coffee India 1 1.72

55 16 Madras Agricultural Journal India 1 1.72

56 16 British Journal of Nutrition U.K. 1 1.72

57 16 Plant Physiology U.S.A. 1 1.72

58 16 Research and Development U.S.A. 1 1.72Management

59 16 Biochemical Journal U.K. 1 1.72

60 16 Life Science U.S.A. 1 1.72

61 16 Physics and Chemistry of Lipids U.K. 1 1.72------------------------- --------------------------------

72 Ann Lib Sci Doc

INFORMATION NEEDS OF FOOD SCIENTISTS

Table 5: Rank list of abstracting and indexing journals used by the scientists

----------------------------------------------------------S1. Rank Country Number of %No. No: Journal title respondents of total----------------------------------------------------------1 1 Chemical Abstracts U.S.A. 37 63.79

2 2 Food Science and Technology U.K. 36 62.68Abstracts

3 3 Biological Abstracts U.S.A. 15 25.86

4 4 Nutrition Abstracts and Reviews U.K. 6 10.34

5 5 Paper and Board Abstracts U.K. 5 8.62

6 6 Toxicology Abstracts U.S.A. 4 6.89

7 6 Horticulture Abstracts U.K. 4 6.89

8 7 Mineralogical Abstracts U.K. 3 5.17

9 7 Analytical Abstracts U.K. 3 5.17

10 8 Dairy Science Abstracts U.K. 2 3.44----------------------------------------------------------

Table 6: Usefulness of various approaches to locate information

Methods Most useful(%of

respondents)

Moderately useful(% of

respondents)

Least useful(% of

respondents)

Not useful(% of

respondents)

Approach to librarian 20.69 43.10 15.51 5.17

Use of library catalogue 50.00 43.10 6.89

References of bibliographiesat the end of the articlesor books 67.24 27.58 1.72

Separately publishedbibliographies 39.65 48.28 3.44 1.72

Abstracting and indexingjournals 81.03 17.24

Reviews 77.58 17.24

Interpersonal communications 15.51 63.79 13.79--------------------------------------------------------

Vol 33 Nos 1-2 March-June 1986

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Table 7: Sources used by the scientists to keep up-to-date with the latest developments

RANK NUMBERSources ------------~----------------------------------------------

1 2 3 4 5 6----------------------------------------------------------------------------Periodicals 32 (55.17% ) 9 (15.51%) 3 (5.17%)

Conferenceproceedings 4 (6.89%) 6 (10.34%) 7 (12.06%) 12 (20.68%) 11 (18.96%) - :::

~Reprints 3 (5.17%) 5 (8.62%) 8 (13.79%) 11 (18.96%) 7 (12.06%) 5 (8.62%) ~

tIl~

Reviews 6 (10.34%) 20 (34.48%) 12 (20.68%) 7 (12.06%) - - :>~Abstracting

and indexing "C:>journals 19 (32.75%) 13 (22.41%) 10 (17.24%) 2 (3.44%) 3 (5.17%) - ~

Informal"":l

~-contacts <:with ~

I:'colleagues 3 (5.17%) 6 (10.34%) 3 (5.17%) 1 (1.72%) 5 (8.62%) 16 (27.58%) --------------------------------------------------------------~----------~----

INFORMATION NEEDS OF FOOD SCIENTISTS

Table 8: Languages in which scientists feelstrongly the need for translation

Language Number of scientists % of total---------------------+---~----German 37 63.79

French 20 34.48

Russian 15 25.86

Japanese 14 24.13

Spanish 4 6.89

Italian 2 3.44

Chinese 2 3.44

(i) Table 9 gives the various services provid-ed by the information centre attached to CFTRI.Most of the scientists are satisfied with thevarious documentation services provided by thecentre. The scientists depend not only on theInstitute's information centre for information

but also on the services of other organisationslike INSDOC (58.63%), DESIDOC. (10.34%),FAO/WHO (75.86%), NATlS (25.86%j, etc.

IMPLICATIONS OF THE STUDY

User studies aimed at ascertaining the informa-tion needs of specific groups are essential indesigning information systems and in buildingup need-based 'resources in libraries. The resultsof the present study are expected to be of help,to those involved in planning and execution ofeffective information services in the field offood science and technology. They will also beof use to system designers, information plan-

.ners and workers in taking rational day-to-daydecisions with regard to acquisition of infor-mational material and storage, retrieval and dis-semination of information.

ACKNOWLEDGEMENT

The authors are grateful to the Director, CFTRI,Mysore for his kind permission to conduct thisstudy.

Table 9: Services provided by the institute library

Services Adequate Moderately Inadequate

------------------------------------~~~~~~-----------------Bibliographic services 55.17 25.86

Reference service 53.14 22.41

Abstracting and indexing service 60.39 22.41

Counter service 68.96 18.96

Inter-library loan 32.75 25.86

Food digest 51.72 24.13

Food product Service 43.10 24.13

Selective dissemination ofinformation service 20.68 32.75

Technical enquiry service 34.48 24.13

Reprographic service 39.65 24.15

Vol 33 Nos 1-2 March-june 1986

5.17

3.44

1.72

11.24

1.72

3.44

6.89

3.44

1.72

75