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Reference Module in Food Science
The Reference Module in Food Science, publishing December late this year, will help researchers access increasingly interdisciplinary content they require. The interdisciplinary subjects in the new module will include:
Food Chemistry and Analysis- Food Process Engineering
- Food Packaging
- Food Safety, Defense and Microbiology
- Food Quality, Storage and Transport
- Food Management, Policy and Regulations
- Nutrition and Health
- Food Products and Ingredients
- Food Biosciences
- Food Sustainability, Security and Effects of Global Change
- Food Science Education, Research and Professional Development
- Consumer Behaviour and Food Marketing
The new Reference Module combines the world-leading articles and chapters from Elsevier’s food Major Reference Works into one innovative and efficient tool on ScienceDirect. The content is continuously reviewed and updated by the editorial board to ensure researchers are always aware of the latest developments.
Dr. Geoffrey Smithers, Editor-in-Chief for the new Reference Module in Food Science and Dr. Saleem Hashmi, Editor-in-Chief for the new Reference Module in Materials Science and Materials Engineering, discuss how the Reference Module can help researchers achieve using the foundational and up to date content. Watch the video here or below:
Contact Information:
For journalists interested in reviewing Reference Modules, please contact Michelle McMahon
The Reference Module in Food Science will contain continuously updated articles from the following Elsevier Major Reference Works, with many new and updated articles not available anywhere else:
- Encyclopedia of Agriculture and Food Systems
- Encyclopedia of Meat Sciences, 2nd edition
- Encyclopedia of Dairy Sciences-2e
- Encyclopedia of Food Microbiology 2nd Edition
- Encyclopedia of Food Safety
- Encyclopedia of Food and Health
- Encyclopedia of Grain Science 2nd Edition
- Encyclopedia of Agricultural Science
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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.
