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

Going Veggie Would Cut Global Food Emissions by Two Thirds and Save Millions of Lives

Eating more fruit and vegetables and cutting back on red and processed meat will make you healthier. That’s... Read more

Food Science & Nutrition

Opinion: Why Some Humans Developed a Taste for Milk and Some Didn’t

Giles Yeo (MRC Metabolic Diseases Unit) discusses the origins of lactose intolerance. Imagine a dinner party somewhere in... Read more

Food Science & Nutrition

Global Warming is Pushing Wine Harvests Earlier – But Not Necessarily For the Better

Wine grapes are one of the most valuable horticultural crops in the world, a globally important industry with... Read more

Food Science & Nutrition

The Universal Recovery Strategy & How to Implement It

Food wastes are generated in different forms and compositions following the regional, seasonal and processing characteristics in each... Read more

Food Science & Nutrition

Mushrooms, The New Source of Antibacterials

There are approximately 140 000 species of higher fungi. Only 10% of mushroom-forming species are known, making them... Read more

Food Science & Nutrition

Healthy vs. Unhealthy Food: The Challenges of Understanding Food Choices

We know a lot about food but little about the food choices that affect the nation’s health. Researchers... Read more

Food Science & Nutrition

107th AOCS Annual Meeting & Expo

AOCS, a global organization devoted to advancing the science and technology of fats, oils, surfactants, and other related... Read more

Food Science & Nutrition

‘Good’ Cholesterol Doesn’t Always Lower Heart Attack Risk

Some people with high levels of ‘good’ high density lipoprotein cholesterol (HDL-C) are at increased risk of coronary... Read more

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