Food Science Program
Elsevier’s Food Science Program features a wide range of journals devoted to the rapid publication of research on all aspects of food science, including food chemistry, food microbiology and safety, food engineering, sensory studies, food structure and composition, as well as titles focusing on specific areas such as meat, cereals and dairy.
Timely, authoritative and relevant, these journals provide the critical information that will help keep you up to date with the latest trends and technologies in your field.
We also offer an extensive range of books and major reference works to complement your research needs.The program is enhanced by a series of conferences organized by Elsevier in major areas of food science research.
Sixth European Conference on Sensory and Consumer Research
7th September – 10th September 2014
Bella Center, Copenhagen, Denmark
Open Access Options
Access to quality research is vital to the scientific community and beyond. We support sustainable access and work hard to provide a range of open access options alongside our access initiatives to ensure everyone can read, use and trust the latest research.
We are committed to working in partnership with the research community, librarians, funders and other stakeholders. Our Elsevier team is continually on the road meeting the community, participating in discussions and establishing partnerships which will help support increase access to research. Read more about our institutional and funding body agreements.
Physics behind champagne flying cork revealed
French scientists have found that while just 5 percent of the total energy is required to make a cork of the champagne bottle fly across the room when opening a bottle, most of the energy is dissipated as the ‘pop’ sound.
International Dairy Journal has just published a special issue on Nutrition and Health Aspects of Lactose and its Derivatives in cooperation with the International Dairy Federation www.fil-idf.org. According to the IDF "The role that milk sugar lactose and its derivatives play in the human diet is often misunderstood, underestimated and undervalued. Lactose is far more than a source of dietary energy." Editor-in-Chief Paul Jelen advises that the issue features "quite simply one of the most comprehensive reviews of the current knowledge about gut microbiology related to digestion of lactose and some lactose derivatives". Elsevier is pleased to make this entire article freely available.
Intestinal fermentation of lactose and prebiotic lactose derivatives, including human milk oligosaccharides, Koen Venema, International Dairy Journal Volume 22, Issue 2, February 2012, Pages 123–140
Journal of Food Engineering has entered its 4th decade. View the top papers published over the last 30 years for free.
Food Quality and Preference has been chosen by the European Sensory Science Society (E3S) to be its official journal.
Elsevier Welcomes New Editors
- Ron Wrolstad (Oregon State University, USA) is a new Editor of Food Chemistry.
- Mike Lindley (Lindley Consulting, UK) is a new Associate Managing Editor of Food Chemistry
- Kevin Edgar (Virginia Tech, USA) is a new associate editor of Carbohydrate Polymers
Food Science news
Procedia Food Science
Elsevier’s online conference proceedings product has been launched for food science (one of 19 topic areas). Food Science Procedia enables fast dissemination so conference delegates can publish their papers in a dedicated online issue on ScienceDirect, which will then be made freely available worldwide.
Pangborn Sensory Science Scholarship
One $15,000 Sensory Science Scholarship will be awarded for the 2012-2013 academic year to support a Ph.D. student who intends to teach and conduct research in the area of sensory science at the University level. This scholarship is awarded in memory of Professor Rose Marie Pangborn, after whom the Pangborn Sensory Science Symposium (conference administration by Elsevier) is named. Additional information
Global Harmonization Initiative
The goal of the GHI is to achieve consensus on the science of food regulations and legislation to ensure the global availability of safe and wholesome food products for all consumers. Access their latest newsletter to see a review of the book Ensuring Global Food Safety, published by Academic Press/Elsevier.
Advances and new trends in natural pigments in foods: chemistry, biochemistry, technology and health
Food Research International, Volume 65, Part B, pages 131-298 (Nov-14)
Edited by Marco Arlorio, Vincenzo Fogliano
7th World Congress on Polyphenols Applications
Food Research International, Volume 65, Part A, pages 1-130 (Nov-14)
Edited by Andreas Schieber, Marvin Edeas
Meat Science, Sustainability & Innovation: '60th International Congress of Meat Science and Technology 17-22 August 2014, Punta del Este, Uruguay'
Meat Science, Volume 98, Issue 3, pages 321-568 (Nov-14)
Edited by Fabio Montossi, Ali Saadoun, Francisco Gutierrez, Gustavo Brito, Tomas Lopez
Elsevier possesses a wealth of knowledge and expertise in the organization, marketing, sales and administration of international conferences. Each year we organize in excess of 50 international events across the globe, attended by between 200 and 3,000 delegates.
We are extremely active in the food science arena, with events in sensory science (the Pangborn, European Sensory Science Symposium and SenseAsia events) dairy (Nizo Dairy Conference and 7th International Whey Conference) and international events such as the European Federation of Food Science and Technology Annual Meeting, and Food Structure Symposium.
Elsevier is also represented at a large number of other relevant conferences and exhibitions.