This collection is open for research; access requires at least 24 hours advance notice.
Items transferred from the North Carolina State University College of Agriculture and Life Sciences. Consult Departmental Accessions file for detailed information.
Transferred from the North Carolina State University College of Agriculture and Life Sciences. Consult University Archivist for additional information.
[Identification of Item], North Carolina State University College of Agriculture and Life Sciences, Department of Food, Bioprocessing and Nutrition Sciences Records, Special Collections Research Center, North Carolina State University Libraries, Raleigh, North Carolina.
The nature of the NCSU Libraries' Special Collections means that copyright or other information about restrictions may be difficult or even impossible to determine despite reasonable efforts. The NCSU Libraries claims only physical ownership of most Special Collections materials.
The materials from our collections are made available for use in research, teaching, and private study, pursuant to U.S. Copyright law. The user must assume full responsibility for any use of the materials, including but not limited to, infringement of copyright and publication rights of reproduced materials. Any materials used for academic research or otherwise should be fully credited with the source.
This collection may contain materials with sensitive or confidential information that is protected under federal or state right to privacy laws and regulations. Researchers are advised that the disclosure of certain information pertaining to identifiable living individuals represented in this collection without the consent of those individuals may have legal ramifications (e.g., a cause of action under common law for invasion of privacy may arise if facts concerning an individual's private life are published that would be deemed highly offensive to a reasonable person) for which North Carolina State University assumes no responsibility.
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 NCSU, however, began in 1918, when the North Carolina Agricultural Experiment Station began pasteurizing milk at the creamery it ran in Patterson Hall. This marked the first pasteurization of milk in North Carolina. Throughout the 1920s and 1930s, North Carolina State College increased its work in the food processing industry, often assigning faculty members to serve in extension positions. By the 1940s and into the 1950s, work done in food science was scattered across several departments, namely Animal Industry, Horticulture, and Poultry Science. In addition, strong extension efforts with consumers and producers were taking place in conjunction with the academic and research efforts of these departments.
By the late 1950s, expansion in the state's food processing industry brought about an increased interest in the role that the University should play in this industry. A report undertaken by the School of Agriculture cited the need for greater contact and cooperation between research and extension faculty in the various departments dealing with food science issues. The recommendation made in the report was to combine faculty from various departments into a new department, a move that was undertaken in 1961 with the creation of the Department of Food Science and Processing. In 1962 the name was changed to the Department of Food Science, and in 2007 to the Department of Food, Bioprocessing and Nutrition Sciences.
The department has maintained a reputation of outstanding quality in teaching and research. Beyond the classroom, through extension and outreach efforts the department contributes to the improvement of North Carolina's and the nation's food processing industries. In addition, the department runs a number of Pilot Plants across the state and the Seafood Laboratory in the Center for Marine Sciences and Technology (CMAST) in order to work more closely with educators, students, and industry on a variety of research topics, including food safety and processing technologies.
Additional information and resources on the history of the Department of Food, Bioprocessing and Nutrition Sciences can be found through the
The collection consists of departmental records from 1948 to 2006, with the bulk of the collection falling between 1951 to 1969. The collection is divided into two series: General Information, and Projects and Reports. The records, though scanty, provide some insight into the academic and research activities of the department. The General Information series in particular contains a number of booklets, brochures, and pamphlets that demonstrate departmental academic aims and interests over the years. The majority of the Projects and Reports series contains records concerning food industry practices from the 1950s and early 1960s. Most of these projects were undertaken in conjunction with the North Carolina Agricultural Experiment Station. This collection was formerly known at the Department of Food Science Records.
Contains brochures, faculty and student lists, program information and reviews, graduate studies material, historical information, and a seminar flyer.
Access to student records is restricted according to FERPA regulations.
Contains research projects performed in conjunction with the Agricultural Experiment Station. These records also contain a report by the department regarding state-wide school lunch programs. Some research files contained photographs, which have been removed to the University Photograph Collection, UA 23. Most of the reports concern dairy processing.