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Get to Know an Acquisitions Editor: Megan Ball
Acquisitions Editor in Food Science
Signing Areas: Food, Functional Food, Health, Nutrition, Dairy Products, and Sustainability.
Do you have prior publishing experience?
I was a member of the editorial team at Jones and Bartlett Learning from 2008 to 2015 where I held roles in project management and acquisitions. In 2013, I accepted the role of editor at Taylor and Francis where I acquired content for the audio engineering and music production publishing programs as part of the Focal Press imprint.
What’s your history with Elsevier?
I joined the Elsevier team in August 2015 and enjoy working with colleagues, authors, and editors to bring new product to market.
What do you enjoy about signing in this area?
Food touches all of our lives, in obvious – and less obvious – ways. The opportunity to explore the depth of this subject matter with Elsevier’s authors is endlessly gratifying and interesting.
Why should this person sign a book with you?
I am passionate about publishing and am committed to making every author’s publishing experience rewarding.
Why do you love publishing?
Despite being a digital native, I’ve loved books since childhood, and a career in publishing lends itself to lifelong learning.
Tell something personal about yourself.
I’ve never had a pint of Guinness.
Email address – email@example.com
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.