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Elsevier now provides you, via
ScienceDirect, with the option to view and download individual journal articles even
if you do not have access to a full online subscription. Pay-per-View allows you to access
and download the article(s) of your choice for a minimal charge per article.
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Elsevier further liberalizes copyright for authors
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10 Reasons to Publish with Elsevier
Authors choose Elsevier first for their manuscripts because our
unique publishing programme caters to the diverse needs of our
authors from first-time author to seasoned researcher.
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A 30% discount on Science and Technology books is available to ALL Elsevier
book and journal contributors. This offer applies only on orders taken
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The 30% Contributor Discount applies only to books and stand-alone CD-ROMs.
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Elsevier Health Sciences products.
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| NEW PRESIDENT, MEMBERS AND FELLOWS AT IUFoST/IAFoST |
Geoffrey Campbell-Platt is the new President-Elect of IUFoST, the International Union of Food Science and Technology. Geoffrey is Professor Emeritus at the University of Reading, UK, and is Editor-in-Chief of Food Control.
Huub Leliefeld has been elected to the IUFoST Governing Council, Term 2006-2008. Huub is an advisory board member for Trends in Food Science and Technology.
The International Academy of Food Science and Technology (IAFoST) is an elected group of distinguished food scientists and technologists who serve as Fellows of the Academy. In their role as members of the Academy the Fellows represent no organisation, and serve as independent persons.
The Academy collectively forms a pool of scientific expertise in food science and technology from which IUFoST may draw non-aligned expert advice on scientific matters.
New fellows recently elected include:
Gordon L. Robertson, Australia (Food Control)
Fereidoon Shahidi, Canada (Food Chemistry)
Rickey Y. Yada, Canada (Trends in Food Science and Technology)
Katsuyoshi Nishinari, Japan (Food Hydrocolloids)
Jorge S. Welti-Chanes, Mexico (Innovative Food Science and Emerging Technologies)
Harjinder Singh, New Zealand (International Dairy Journal)
Gerald Moy, Switzerland (Food Control)
Peter Fryer, UK (Journal of Food Engineering)
Victor Morris, UK (Trends in Food Science and Technology)
Fergus Clydesdale, USA (Trends in Food Science and Technology)
Martin Cole, USA (Innovative Food Science and Emerging Technologies)
Josef Kokini, USA (Journal of Cereal Science)
Barry G. Swanson, USA (Innovative Food Science and Emerging Technologies) |
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| UPCOMING CONFERENCES
(ATTENDED BY ELSEVIER) |
Sustainability of the Agri-Food Chain – 2006 EFFoST Annual Meeting/Total Food 2006
7-9 November 2006
World Forum Convention Center, The Hague, The Netherlands
Topics include: Drivers for Sustainability; Industrial Success in Sustainable Agri-Food chains; Technology Development for Food and Feed; Raw Material Quality: Stabilisation and Microbiology; Technology Development for Non Food and Fuel Products; Tools for Sustainability; Sustainability for the Future. Selected papers from this conference will be published in special issues of Trends in Food Science and Technology and Innovative Food Science and Emerging Technologies.
Website: http://www.effost-conference.elsevier.com |
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5th NIZO Dairy Conference: Prospects for Flavour Formation and Perception
13-15 June 2007
Papendal, Arnhem, Netherlands
The conference aims to present the most recent (scientific) developments in dairy products and ingredients, from flavour generation, processing, via release under oral conditions, to perception. It will particularly focus on developments that affect consumer (quality) perception of (processed) dairy products. Selected papers from this conference will be published in a special issue of International Dairy Journal.
Website: http://www.NIZOdairyconf.elsevier.com |
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Website: http://www.pangborn2007.com |
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Joint EFFoST/EHEDG Conference on Current Issues in Food Science and Food Engineering
14- 16 November, 2007
SANA Lisboa Hotel, Lisbon, Portugal
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| FEATURED SPECIAL ISSUES |
 3rd International Symposium on Sourdough
Food Microbiology, Volume 24, Issue 2, 2007
Sourdough has been, is, and probably will be more and more the unique traditional starter to obtain otherwise irreproducible quality of leavened bakery products. Adaptation of traditional technologies, setting up of emerging fermentation technologies and delivering of new starter cultures represent the tools to satisfy industrial and consumer demands, and to move from “Tradition to Innovation”.
view
the special issue on ScienceDirect
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INTRADFOODS - Innovations in Traditional Foods (EFFoST 2005)
Trends in Food Science and Technology, Volume 17, Issue 9, 2006
A wide range of traditional foods are produced daily all over Europe. These foods are typically produced and consumed in certain local areas where they have great acceptance due to their characteristic colour, flavour and texture. Some of the technologies involved still rely on traditional manufacturing practices with low competitiveness and poor efficiency. Innovations are long overdue in most of the processes currently employed.
view
the special issue on ScienceDirect
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