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

Non-Browning GM Apples Approved for Sale in the US

USDA approved the sale of genetically modified (GM) apples that “stay fresh” up to three weeks after being... Read more

Food Science & Nutrition

Food Security Looks Very Different Depending on Where You Are Sitting

In 1974, the World Food Conference declared that: “Every man, woman and child has the inalienable right to... Read more

Food Science & Nutrition

Sensory Analysis – Its Coming of Age

Sensory analysts investigate the basic nature of perception as well as assist the food and beverage industries in... Read more

Food Science & Nutrition

Wine and Health – the Good, the Bad and the Ugly

Most discussions of the health benefits of wine reflect the author’s bias. From the wine industry, the benefits... Read more

Food Science & Nutrition

Why We Need to Keep an Eye on Whether a Blood Infection in Cattle Is Linked to Breast Cancer in Humans

Humans began domesticating animals for food over 10,000 years ago, cultivating a close relationship with animals over the... Read more

Food Science & Nutrition

New US Seafood Rule Shows Global Trade and Conservation Can Work Together

The United States is the world’s largest seafood importer, purchasing about US$20 billion worth every year. It is... Read more

Chemistry; Food Science & Nutrition

Get to Know an Acquisitions Editor: Rachel Gerlis

We sit down with Rachel Gerlis, Senior Acquisitions Editor for Food Science and Chemistry to learn more about... Read more

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