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.

Agriculture soil; Biochemistry; Food Science & Nutrition; Life Sciences; Microbiology; Pharmaceutical Sciences; Social Sciences

International Women’s Day 2021: Choose to Challenge

Each year on March 8, International Women’s Day (IWD) is celebrated around the world to recognize achievements, address... Read more

Food Science & Nutrition

Rethinking Food and Agriculture: New Ways Forward

We are living in unprecedented times. Never before have we faced such significant threats to our own and... Read more

Food Science & Nutrition

Trends in Non-alcoholic Beverages wins Gourmand Award in Non-Alcoholic Drinks Category

We are happy to announce that the Gourmand Awards have named Trends in Non-alcoholic Beverages by Charis Galanakis... Read more

Food Science & Nutrition

Nutritional and Health Aspects of Food in Western Europe wins Gourmand World Cookbook Award

We are excited to announce that Nutritional and Health Aspects of Food in Western Europe was selected as... Read more

Food Science & Nutrition

Red Wine Technology wins 2019 International Organization of Vine and Wine Award

We are delighted to announce that Red Wine Technology, edited by Antonio Morata, has been awarded a 2019... Read more

Food Science & Nutrition

Can meat production and processing be sustainable?

Sustainability is a concept reflecting the principle that we must meet the needs of the present without compromising... Read more

Food Science & Nutrition

Innovation vs tradition in food production

Nowadays, consumers are increasingly demanding traditional, local and organic foods, as food scandals and the conflicts on the... Read more

Food Science & Nutrition

The difference between meat processing co-products and by-products and valorization prospects

Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of... Read more

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