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Insights from the Institute of Food Technologists

By: , Posted on: August 18, 2016

IFT booth from above

With more than 23,500 registrants, IFT 2016 provided a venue for sharing of information on the latest developments and trends in food science and nutrition.

The Elsevier booth featured a combination of relevant journals, books and R&D solutions. We had live demonstrations of the Reference Module in Food Science, fantastic giveaways and phenomenal engagement with the attendees. A great success!

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Additionally, several of our esteemed authors stopped by the booth to see their work in print!

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Peter FryerModeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing.

peter fryer

Aaron DosseyInsects as Sustainable Food Ingredients describes how insects can be mass produced and incorporated into our food supply at an industrial and cost effective scale.

susan raatz

Susan RaatzFish and Fish Oil in Health and Disease Prevention offers the most up-to-date information on the effects of fish and fish oil consumption on human health, with particular emphasis on the current state of fish and fish oil intake and including research on unique fish and oil sources and potential problems with fish availability.

Our book-a-day giveaway winners

Catherine Liu

Catherine Liu teaches nutrition and finds her book of choice to be very useful. She chose Krause’s Food & the Nutrition Care Process, 14th Edition by L. Kathleen Mahan and Janice L. Raymond.

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Natalia Sorto works in R&D and product development. She selected Rapid Sensory Profiling Techniques, edited by Julien Delarue, Ben Lawlor and Michel Rogeaux as she found it to be filled with valuable information.

Enjoy browsing a small selection of other books on display during ISSCR 2016

citrus fruit processing

Citrus Fruit Processing

By Zeki Berk

biscuit baking technology

Biscuit Baking Technology, 2nd Edition

By Iain Davidson

seaweed in disease and health prevention

Seaweed in Health and Disease Prevention

Edited by Joël Fleurence and Ira Levine

innovation strategies in the food industry

Innovation Strategies in the Food Industry

Edited by Charis Galanakis

emotion measurement

Emotion Measurement

Edited by Herbert Meiselman

oxidative stability and shelf life of foods containing oils and fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Edited by Min Hu and Charlotte Jacobsen

Elsevier’s books are available online via ScienceDirect, ebook, or in print format! Visit store.elsevier.com for more information, or https://www.elsevier.com/solutions/sciencedirect/content/books-overview to find out how to access Elsevier content via ScienceDirect!

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