February 2, 2020
We are happy to announce that the Gourmand Awards have named Trends in Non-alcoholic Beverages by Charis Galanakis... Read more
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Introduction
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.
October 9, 2020
We are living in unprecedented times. Never before have we faced such significant threats to our own and... Read more
December 20, 2019
We are excited to announce that Nutritional and Health Aspects of Food in Western Europe was selected as... Read more
October 2, 2019
We are delighted to announce that Red Wine Technology, edited by Antonio Morata, has been awarded a 2019... Read more
September 11, 2018
Sustainability is a concept reflecting the principle that we must meet the needs of the present without compromising... Read more
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