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Encyclopedia of Food Grains
We are thrilled to announce that the Encyclopedia of Food Grains, Second Edition will be publishing January 2016! Available online and in print, this fully-revised Encyclopedia provides an in-depth and authoritative reference comprising all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Learn more here.
Hungry to learn more? Download the free exclusive preview article below from the new Encyclopedia on “Consumer Trends in Grain Consumption” below:
Check out the blog Grains to Feed and Fuel our World by co-Editor-in-Chief, Colin Wrigley
Will We Run Out of Food in the Foreseeable Future? Take a look at the blog to find out!
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.