Michigan State University

Collection Development Policy Statement: Food Science & Human Nutrition

Levels of Collecting Intensity

Collection in most areas is at the advanced study (3b) or research level (4).

Conspectus Call # Ranges Subject Level
QP 141-145 Physiology: Nutrition & Digestion 4
QP 171-177 Metabolism 4
QR 115-129 Food Microbiology 4
RA 601-602 Food and Food Supply in Relation to Public Health 3a
RC 143 Food Poisoning 4
RC 596 Food Allergies 4
RC 620-632 Nutritional & Metabolic Diseases 3b
RM 214-260 (214-259) Diet & Vitamin Therapy 3b
SF 250.5-275 Dairy Processing, Dairy Products 4
SF 490.8 Egg Processing & Preservation 3b
SH 334.9-336.5 Fishery Processing 3b
TP 368-456 Food Processing and Manufacture 4
TP 500-659 Fermentation Industries, Beverages, Alcohol 3b
TP 670-684 Oils & Fats 3b
TS 195-198.8 Packaging 4
TS 1950-1982 Animal Products Industries (poultry, meat processing) 4
TS 2120-2159 Cereals and Grain, Milling Industry 4
TX 341-641 Nutrition, Foods and Food Supply, including analysis, handling, additives, adulteration, food values, preservation and storage 4
TX 641.2-840 Cookery: limited selection for Main (see also Special Collections Policy) 2
TX 943-946.5 Food Service: limited selection for Main (see Hospitality/Business Policy) 2
Michigan State University