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Reference Module in Food Science
The Reference Module in Food Science went live on ScienceDirect on 1st December 2015 thanks to an incredible effort from the editorial board. The fifteen Subject Editors and the Editor-in-Chief worked extremely hard to bring hundreds of existing articles up-to-date and commission a huge amount of new and exciting content to a very tight schedule. Their amazing effort has cemented the module’s reputation as an authoritative, one-stop resource for food science researchers around the world.
Now that the module is live, the editors are thinking strategically about its future growth. Each editor continues to commission new articles to fill gaps in their section and provide coverage of current trends in the food science arena. There’s a ripple of excitement across the board as they explore the latest innovations and developments in the field and invite these pioneering scientists and practitioners to contribute to the module. In this way, the module will continue to evolve over the next few years into a truly interdisciplinary and dynamic resource, providing users with a wide breadth of foundational research.
Some of the brand new areas of focus that the editors have identified for the year ahead include drug effects on the microbiome, twenty-first century consumer behaviour and how it influences food marketing, and non-thermal processing and extrusion techniques. They’ll also be building on our existing coverage of food and plant biotechnology, food sensory parameters, proteomics, international food policy and regulations and measurement of food quality.
The editors will also examine the effect of climate change on food as part of the wider topic of food sustainability and security. This was a hot topic at the 2015 EFFoST conference and the 2015 UN International Agricultural Forum’s global debate so it’s absolutely vital that the module provides users with a complete overview of the ongoing debates surrounding this issue.
The Reference Module is broken down into the following sections with the corresponding Subject Editor and, of course, if anyone reading this article has an article or topic suggestion then please contact the Elsevier Acquisition Editor, Rachel Gerlis at email@example.com:
- Editor-in-Chief – Dr. Geoffrey Smithers, GWS Food Industry Consulting Services, Melbourne, Australia
- Food Chemistry and Analysis – Dr. Peter Varelis, FSANZ, Canberra, Australia
- Food Process Engineering – Dr. Kai Knoerzer and Dr. Pablo Juliano, CSIRO, Australia
- Food Packaging – Dr. Valentina Trinetta, Kansas State University, USA
- Food Safety, Defense and Microbiology – Professor Carl Batt, Cornell University, USA
- Food Quality, Storage and Transport – Dr. David Tanner, StartAFresh, New Zealand
- Food Management, Policy and Regulations – Neil Smith, Australia
- Nutrition and Health – Paul Finglas, Institute of Food Research, UK and Professor Maria Glibetić, Centre of Research Excellence in Nutrition, Serbia
- Food Products and Ingredients – Dr. Li Day, AgResearch, New Zealand and Professor Paul McSweeney, University College Cork, Ireland
- Food Biosciences – Dr. Charles Schasteen, USA
- Food Sustainability, Security and Effects of Global Change – Professor Pasquale Ferranti, University of Naples, Italy
- Food Science Education, Research and Professional Development – Dr. Phil Tong, California Polytechnic State University, USA
- Consumer Behaviour and Food Marketing – Dr. Arnout Fischer, Wageningen University, The Netherlands
The Reference Module in Food Science can be found on ScienceDirect here. For more information about the full range of Elsevier Reference Modules please visit www.referencemodules.com. If you or your librarian would like to subscribe please contact our sales team directly.
Read more from Rachel Gerlis, the Acquisitions Editor of the Reference Module in Food Science here.
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.