Food Science & Nutrition

Share this article:

Food Science & Nutrition

  • Join our comunity:

Unscripted: Editors-in-Chief of the New Reference Modules in Food Science and in Materials Science

By: , Posted on: June 4, 2015

Drs. Geoffrey Smithers and Saleem Hashmi, Editors-in-Chief of the two new modules, discuss researcher needs and the value that the new Reference Modules in Food Science and in Materials Science and Materials Engineering bring to researchers.

TranscriptFood Science Reference Module cover

Geoffrey Smithers, PhD
Global Food Consultant
Editor-in-Chief, Reference Module in Food Science

I think the attraction to me and why I’m quite passionate about the Reference Module and why I took on the role as editor-in-chief is I think it’s really the next step to providing more open access to reference material for researchers and related people in all sorts of environments, be they universities, research institutes, and the like. The Reference Module provides an ability for material to be kept current. It’s easily accessible, and it’s authoritative, so it comes from a well-respected publisher in the technical field, and so it carries with it a stamp of authority. It also provides an ability for us in control of the Reference Module to keep things up to date, and that’s an important aspect of reference material nowadays.

Reference material is important to provide a foundation to areas that researchers are working in. They might be new program initiatives, new project initiatives, and they need to basically educate themselves with exactly what’s happened in those fields.

Researchers are looking for currency in their reference material and easy accessibility. And the Reference Module, I think, addresses both those areas.

There’s an area of science at the moment looking at what’s called the microbiomes. This is the community of bacteria and other organisms that exist in the human gut, both large and small intestine. And it’s becoming clearer that the microbiome’s very important to a whole range of health outcomes to consumers, and it’s a very fast-moving area. Articles in the area of the microbiome that can be quickly uploaded to the Reference Module would be very attractive to people working in this field.

Mat Sci Mat Eng Reference Modules Cover

Saleem Hashmi, PhD
Professor Emeritus, Dublin City University
Editor-in-Chief, Reference Module in Materials Science and Materials Engineering

The foundational content is a new concept that the Reference Module is bringing to the community of researchers. The main emphasis is to have access to a compendium-like source which is online, and the contents are alive and dynamic and evolving with time.

This publication will provide the foundational aspect of any topic and any development that has taken place. And this is where its value comes in, that it does not treat a topic in isolation. It treats topics in conjunction with related topics.

So it doesn’t give a snapshot at any one time. It gives a picture of the entire development throughout a number of years, and that is exceptionally important, so that you do not get just isolated information, but you get a total picture of the development of a particular topic area. But the Reference Module in Materials Science and Materials Engineering will attempt to do that, so that the readers can simply consult one source to get all the information they need.

Connect with us on social media and stay up to date on new articles

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.