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.

Food Science & Nutrition

Can meat production and processing be sustainable?

Sustainability is a concept reflecting the principle that we must meet the needs of the present without compromising... Read more

Food Science & Nutrition

Innovation vs tradition in food production

Nowadays, consumers are increasingly demanding traditional, local and organic foods, as food scandals and the conflicts on the... Read more

Food Science & Nutrition

The difference between meat processing co-products and by-products and valorization prospects

Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of... Read more

Food Science & Nutrition

Implementing innovations in traditional foods

Traditional foods are of high social importance in numerous countries around the world, being a part of their... Read more

Earth & Environmental Science; Food Science & Nutrition

Drones: Agriculture’s New Best Friend!

Drones or unmanned aerial vehicles (UAVs) are commonly associated with the military. Interest in drones has been growing... Read more

Earth & Environmental Science; Food Science & Nutrition; Physics

Mars explorers, take your vitamins!

Many vitamins will degrade over the duration of, for example, a mission to Mars, but polymer microgels could... Read more

Food Science & Nutrition

Integrating polyphenols’ properties, recovery and applications

Polyphenols are reactive metabolites abundant in plant-derived foods (particularly fruits, seeds and plants) that have well noted antioxidant... Read more

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