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

Multifunctional Agriculture: At Last, a Solution and ‘Plan B’ for Africa

A practical, appropriate and effective solution to Africa’s food and nutritional insecurity has alluded everyone for over 100... Read more

Food Science & Nutrition

Is Olive a Medicine?

Olive oil, the production of olive fruit extraction, is the pillar of Mediterranean diet and its consumption is... Read more

Food Science & Nutrition

What is the Difference Between Bioavailability Bioaccessibility and Bioactivity of Food Components?

The preparation of foods fortified with functional components requires integration of diverse aspects under evaluation. These include selecting... Read more

Food Science & Nutrition

Bubble, Bubble, Toil and Trouble – Sparkling Wines

Champagne is no witch’s brew, but it does bubble, demands more toil than most wines, and gave trouble... Read more

Food Science & Nutrition

Why Farmers and Ranchers Think the EPA Clean Water Rule Goes Too Far

President Trump issued an executive order Feb. 28 directing federal agencies to revise the Clean Water Rule, a... Read more

Food Science & Nutrition

No Animal Required, but Would People Eat Artificial Meat?

Futurists tell us that we will be eating in vitro meat (IVM) – meat grown in a laboratory... Read more

Food Science & Nutrition

Of Cabbages and Cows Increasing Agricultural Yields in Africa

Africa’s food requirements, along with its population, are growing fast. Three research programmes ask how a better understanding of viruses,... Read more

Food Science & Nutrition

Nutraceuticals and Functional Components in Nutrition and Food Products

Foods contain major and minor components as well as bioactive compounds (e.g. antioxidants, peptides, carbohydrates, lipids, glucosinolates) that... Read more

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