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Reference Module in Food Science – the Future of Publishing
Food science is the application of basic science and engineering principles to the creation and maintenance of a safe, abundant and wholesome food supply. Evolution of food science, particularly over the past century, has been punctuated by the intersection of many basic science and engineering disciplines that has advanced our knowledge of food, and how to transform food into a myriad of safe, convenient, nutritious, healthy and tasty products.
In the future, food science will be called upon to address a number of challenges for mankind, including sustainability and nutrition security, longevity and health, food safety and defense, and an ever changing ‘farm-to-fork’ continuum. Embracing transformational and disruptive science and technology will provide some of the solutions, as food science further evolves into a 21st century discipline. In meeting these challenges, ready access to reference material will be essential to the modern food scientist.
Food science practitioners nowadays are looking for the following features in the reference material they source: content from an authoritative and reliable source, current and topical material including real-life examples, and accessibility. The Reference Module in Food Science addresses all these key demands from the modern food scientist. First, the Module is published by Elsevier, the world’s leading technical content publisher with a proven track record in producing authoritative and reliable content. Second, material in the Module will be currency-reviewed, up-to-date, and topical; and all content will be overseen by editors who are leading experts and practitioners in the food science field. Finally, material in the Module will be online, searchable, and downloadable, and thereby easily accessible by researchers from anywhere in the world. The Reference Module in Food Science represents the next generation in publishing, sourcing and accessing reference material in food science and related disciplines. Below is the organization of the Elsevier Reference Module in Food Science.
If you would like a taster of the forthcoming Reference Module, download 8 free preview articles here!
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.