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.
Materials author, Gary Gladysz, gives you a little something to gnaw on before Thanksgiving feasts begin, discussing reverse engineering dough while baking.
The comfortable food security situation is all possible because of our highly developed agricultural system. But what if we lost it?
Authors of Food Safety Management discuss whether quality managers are generally aware of the risks and consequences of their actions.
Authors of Whisky: Technology, Production and Marketing discuss the details of Scotch and Japanese whisky.
An Acquisitions Editor comments on the Arkansas Association for Food Protection and American Society for Microbiology (SCB) Annual Educational Conference
Culinary Nutrition was recognized at the 2014 IUFoST Annual Meeting. Celebrate with us! Read a chapter from the book on healthy eating throughout the ages.
Our food system must have the capacity to absorb major disruptions along with the expected incremental increased need for food.
Find out what we learned attending the 2014 Institute of Food Technologists (IFT) Annual Meeting!
Since July is National Ice Cream Month, we are offering free access to some of our best ice cream-related studies.
To celebrate National Ice Cream Month, we are sharing a chapter on chocolate and ice cream to add some science to your celebration.