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Home Research Guides Cereal and Food Science

Cereal and Food Science


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External Resources


Find Books

Most of the cereal and food science books are found in the SB, TP, TS, and TX sections on the second floor of the main library.

Examples of what can be found in each section includes:

Plant Culture

  • Food crops     SB175 – 177
  • Field crops     SB183 – 317
  • Fruit and fruit culture     SB354 – 402
  • Horticultural crops      SB183 – 317
  • Vegetables     SB320 – 353.5

Chemical Technology

  • Fermentation industries / Beverages / Alcohol     TP500 through TP660
  • Food processing and manufacture     TP368 through TP456
  • Low temperature engineering / Cryogenic engineering / Refrigeration     TP480 through TP498
  • Oils, fats, and waxes     TP670 through TP699

Home Economics

  • Cooking     TX642 through TX840
  • Nutrition / Foods and food supply     TX341 through TX641

Manufactures

  • Animal feeds and feed mills     TS2284 through TS2288
  • Animal products     TS1950 through TS1982
  • Cereals and grain / Milling industry     TS2120 through TS2159
  • Tobacco industry     TS2220 through TS2283

Biopolymers for Food Design
Author: 
Grumezescu, A. M.; Holban, A. M.
Call Number: 
TP248.65.F66 B56 2018
Biotechnology of Major Cereals
Author: 
Jones, H. D. (editor)
Call Number: 
Main Library Stacks - 2nd Floor (SB189 .B525 2016)
isbn: 
9781780645193
added 6/1/18
Cereal Grains: Assessing and Managing Quality (2nd Edition)
Author: 
Wrigley, C., Batey, I., & Miskelly, D. (Eds.)
Call Number: 
Main Library Stacks - 2nd Floor (SB189 .C474 2017)
isbn: 
9780081007198
added 5/3/18
Bitterness: Perception, Chemistry and Food Processing
Author: 
Aliani, M.; Eskin, N. A. M. (editors)
Call Number: 
Main Library New Books - 2nd Floor (TX546 .B58 2017)
Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor
Author: 
Kalac, P.
Call Number: 
Main Library Stacks - 2nd Floor (SF95 .K35 2017)

Legumes: Nutritional Quality, Processing and Potential Health Benefits
Author: 
Martin-Cabrejas, M. A. (editor)
Call Number: 
Main Library Stacks - 2nd Floor (TX558.L4 L44 2019)
Lipid Oxidation: Challenges in Food Systems
Author: 
Logan, A.; Nienaber, Uwe; Pan, X.
New Aspects of Meat Quality: From Genes to Ethics
Author: 
Purslow, Peter P. (Editor)
Call Number: 
Main Library Stacks - 2nd Floor (TX556.M4 N49 2017)
isbn: 
9780081005934
Added Fall 2017
Proteomics in Food Science: From Farm to Fork
Author: 
Colgrave, M. L. (Editor)
Call Number: 
Main Library Stacks - 2nd Floor (QP551 .P7675 2017)
isbn: 
9780128040072
Added 5/30/18

Genetic Data Analysis for Plant and Animal Breeding
Author: 
Isik, F., Holland, J., Maltecca C., & Dokak, H. (2017)
isbn: 
9783319551777
Added Fall 2017
Natural Food Flavors and Colorants
Author: 
Attokaran, M.
Call Number: 
ebook (TP418 .A88 2017)
isbn: 
9781119114789
Added Spring 2018
Taming the Wild Grape: Botany and Horticulture in the Vitaceae
Author: 
Gerrath, J; Posluszny, U.; Melville, L.
Call Number: 
online