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.
Browse these new releases and forthcoming food science books on innovation and sensory science to help kick-start your research in 2015!
Browse these new releases and forthcoming books on nutrition in health and disease prevention to help kick-start your research in 2015!
Browse these new releases and forthcoming books on food science and food safety to help kick-start your research in 2015!
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.