The records of the North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences contains brochures, correspondence, faculty and undergraduate lists, historical material, program information, publications, project reports, conferences, slide sets, videocassettes, and digital media. Most of the project files ...
MoreThe records of the North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences contains brochures, correspondence, faculty and undergraduate lists, historical material, program information, publications, project reports, conferences, slide sets, videocassettes, and digital media. Most of the project files pre-date the official founding of the department, and were performed in conjunction with the Agricultural Experiment Station. Materials range in date from 1945 to 2014. The Department of Food, Bioprocessing and Nutrition Sciences was established in July, 1961, as the Department of Food Science and Processing in the School of Agriculture. The study of food science at NC State University, however, began in 1918, when the North Carolina Agricultural Experiment Station began pasteurizing milk at the creamery it ran in Patterson Hall. In 1962 the name was changed to the Department of Food Science, and in 2007 to the Department of Food, Bioprocessing and Nutrition Sciences.
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