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

Sustainable Recovery and Reutilization of Cereal Processing By-Products – Authors Team Acknowledgments

After its launch, Sustainable Recovery and Reutilization of Cereal Processing By-Products continues to raise interest among researchers, academics,... Read more

Food Science & Nutrition

Polyphenols: Properties, Recovery and Applications – Authors Team Acknowledgments

After its launch, Polyphenols: Properties, Recovery, and Applications continues to raise interest among researchers, academics, students, professionals and... Read more

Food Science & Nutrition

Can cranberries conquer the world? A US industry depends on it.

Name all the billion-dollar crops grown in the U.S. Midwest. The answer: Corn, soybeans and cranberries. Wait, what?... Read more

Food Science & Nutrition

Jet Fuel From Sugarcane? It’s Not A Flight Of Fancy

The aviation industry produces 2 percent of global human-induced carbon dioxide emissions. This share may seem relatively small – for... Read more

Food Science & Nutrition

The Long, Strange History Of Dieting Fads

“Of all the parasites that affect humanity I do not know of, nor can I imagine, any more... Read more

Food Science & Nutrition

Changing The Face Of Indian Farming

Indian agriculture is expected to feed a growing and increasingly urbanised population. But if everyone wants to move... Read more

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Food Science & Nutrition

Micro Solutions for a Macro Problem: How Marine Algae Could Help Feed the World

Our planet faces a growing food crisis. According to the United Nations, more than 800 million people are regularly undernourished.... Read more

Food Science & Nutrition

Jacqueline Marcus – Author and Expert Extraordinaire

Last month, during the Food & Nutrition Conference & Expo in Chicago, author, Jacqueline B. Marcus, MS, RD,... Read more

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