NCFM Library (Institute of Technology Building),
c/o Centre of Excellence in Agri-food Technologies,
2 Peppermint Way,
Holbeach,
Lincs,
PE12 7FJ
Email: holbeachlibrary@lincoln.ac.uk
Telephone: 01406 493046
Distance learners can request up to 4 items at a time via the postal loan service. Items can be posted to addresses in the UK, Europe and BFPO (excluding the Falkland Islands) and are sent using Royal Mail Signed For to the address on your Library account.*
If you use the postal loan service, you are responsible for the books from the point that you receive them until they are checked back into the Library so it is recommended that you return them via a postal tracking service.
*If you need to change your address please email holbeachlibrary@lincoln.ac.uk
You will be sent a four week loan book. Four week loans may be recalled so please keep an eye on your university email account as any recall or renew notification will be sent there.
Please note your book will automatically renew unless it is in high demand and has been reserved by another user.
You will be sent an email 2 days before the due date to state whether the item has been renewed.
The book will not renew if:
Failure to return a reserved item by the due date given will incur a 50p per day late return fine.
Before requesting a postal loan, please check if we have an electronic version. We encourage students to use e-books but if this is not feasible please request the item via the Library website.
Please note: books will automatically be sent out in the post to Distance Learners at their home address. If you do not want your books posted you will need to place a reservation and then email holbeachlibrary@lincoln.ac.uk to inform them that you would like to collect or have sent to your work address.
Food Handbook by
This textbook is intended for students of dietetics and applied home economics, for use in teacher training, higher hotel schools and for students of human nutrition in agricultural departments of universities. Students and others with a professional or personal interest who want to know more about foodstuffs and related products can also use it as a reference work. The first four chapters give a general introduction and deal with, in this order, production, distribution and legislation (Chapter 1), potential forms of quality deterioration and spoilage (Chapter 2), methods of preservation (Chapter 3), and the presence of additives and contaminants in foodstuffs (Chapter 4). The main part of the book (see the scheme on page 11) describes the various product groups and, group by group, deals with technology, composition, potential use and storage advice. Where appropriate, a description of typical and special products follows, including those that are not essential dietary items. We are indebted to the Board of Directors of the Hogeschool Nijmegen Akademie Dietetiek. We were allowed to use as the basis for this book a thesis written previously. We also thank our colleagues, especially those from the subject department of Food, and students from the Akademie Dietetiek for remarks and marginal notes, which they made in the aforementioned thesis.
Introduction to Food Chemistry by
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.
Food Microbiology by
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.
If you are looking for a specific book search for it via the Library website
The Library website will tell you if a book is available and where you can locate it on the shelf. Make a note of the shelfmark number (including the letters at the end). The books are in numerical order starting at the first shelf, followed by alphabetical order for the letters at the end. There is a list of numbers at the end of each shelf to explain the subjects and where they are located if you are not sure where to look.
If you need help the hours the library desk is staffed are listed here NCFM Desk hours
