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A Note from the Acquisitions Editor of the New Reference Module in Food Science
With rapid advances in areas of food science such as technology, chemistry, safety and consumer behaviour, it is vital that we as publishers are able to keep up with the demand for the latest research on these topics.
The Reference Module in Food Science is an exciting new initiative from Elsevier that will allow food science students and researchers to discover comprehensive, time-stamped content quicker and more easily than ever before.
Working with our fantastic Editor-in-Chief, Geoff Smithers (former Director of International Business at Food Science Australia and now an independent Food Industry Consultant with close links to the Institute of Food Technologists), I’ve recruited 15 Subject Editors who are leading experts in their fields and who, between them, are responsible for reference content across the whole breadth of the food science discipline.
In the run up to launch in December 2015 these editors are reviewing thousands of encyclopedic and comprehensive reference articles for currency, updating them where necessary, and commissioning new content to ensure the continued growth of the module. They’re also creating an intuitive, interdisciplinary subject hierarchy to organise all the articles into a coherent, user-friendly framework. These are all momentous tasks but the editors are doing a superb job and we’re on track for a really successful launch.
The benefits of a Reference Module in Food Science are huge. It will provide researchers with access to thousands of cutting-edge articles in their area of expertise, up-to-date introductions to any areas they need to be brought up to speed on, and an accurate overview of the whole discipline. The Reference Module will also allow them to easily find authoritative and citable research on a specific subject, rather than having to wade through less reliable information available elsewhere on the internet.
Authors benefit by having their research made available online as soon as it’s been approved by the editors so, unlike a traditional book process, they don’t have to wait for the last author to finish writing before their article is published. As articles can be updated as and when necessary, each author also has the opportunity for their work to remain perpetually relevant in the field.
As an Acquisitions Editor, I’m always on the look-out for new opportunities to commission Major Reference Works in Food Science in order to provide the academic community with the information they need, when they need it. The Reference Module in Food Science is exciting because its interdisciplinary nature will allow me to spot gaps in our existing content and quickly and easily fill them, thus staying ahead of the latest trends in the field. Having such a comprehensive network of editors and authors connected to the project means that I can fully engage with the subject community, and fulfil their research needs more accurately and efficiently than ever before.
Food Science & Nutrition
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.