Food and nutrition: finding your way
This guide outlines the location numbers for books on food and nutrition and basic information on finding information in this subject.
- To find books on a specific topic search the Unicorn catalogue
- To find journal articles search Databases for food and nutrition
Where are the food and nutrition books?
- Most of the food and nutrition books are on the 2nd Floor of the Main Library.
- Larger sized (Folio) books are shelved separately from normal sized books for practical reasons. You will find your key sections in both large (Folio) and normal sized sections.
- Pick up a floor plan from the Information Desk to help you find your way around. View the 2nd Floor plan (PDF)
Key sections for food and nutrition
2nd Floor
| 540 | Chemistry |
| 543 | Analytical chemistry |
| 547 | Organic chemistry |
| 570 | Life sciences |
| 579 | Microbiology |
| 610 | Medicine and health |
| 612.3 | Digestion |
| 613.2 | Dietetics (applied nutrition) |
| 641 | Food and drink |
| 641.2 | Beverages |
| 641.3 | Food |
| 660 | Chemical technology |
| 660.6 | Biotechnology |
| 663 | Beverages technology |
| 664 | Food technology |
| 664.07 | Food analysis |
4th Floor
| 330 | Economics |
| 338.47664 | Economics of the food industry |
| 340 | Law |
| 347.1462 | Food law |
| 363.192 | Food safety policy and control |
Call Numbers for selected topics
Additives 664.06
Analysis 664.07
Antioxidants 613.286
Biochemical engineering 660.63
Biochemistry 574.192
Canning 664.0282
Carbohydrate chemistry 547.78
Carbohydrates in food 613.283
Cheese industry 637.3
Cocoa and chocolate 663.92
Coffee 663.93
Colloid chemistry 541.345
Dietetics 613.2
Digestion 612.3
Drying food 664.0284
E. coli 615.9529342
Enzyme technology 660.634
Enzymes in the body 574.1925
Fats and oils in nutrition 613.284
Fatty acids / Lipids 547.438
Fermentation 660.28449
Fibre 613.283
Flavour 664.072
Food biotechnology 664.024
Food industry 338.47664
Food poisoning 615.954
Food safety control 363.192
Food safety law 347.1462
Freezing 664.0285
Fruit and vegetable juices 663.63
Functional foods 613.2
HACCP 664.00684
Heat 536
Listeria 615.952937
Maillard reaction 664.02
Malting and brewing 663.3
Metabolism of food 612.39
Microbiology of foods 664.001579
Microbiology, Industrial 660.62
Milk industry 637.1
Nutrition 613.2
Packaging 664.09
Preservation techniques 664.028
Production management 658.5
Protein chemistry 547.75
Proteins in food 613.282
Quality control technology 664.07
Quality control management 658.562
Retail marketing 658.87
Sensory evaluation 664.072
Toxicology 615.9
Vitamins 612.399
Water analysis and safety 628.16
Wine 663.2
Yoghurt 637.174
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