Food Science

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

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.

11th International Hydrocolloids Conference: Biofunctionality and Technofunctionality of Hydrocolloids
14-18 May 2012, Whistler Center for Carbohydrate Research, Purdue University, USA
This prestigious, long-running conference series will highlight the latest advances in the hydrocolloid field. The focus of the conference will be on fundamental and applied hydrocolloid research in biological systems related to nutrition, health and bioactivity (e.g., immune system), and technology-based systems. This is a significant opportunity for you to join academic and commercial scientists from around the world to exchange and discuss new ideas and findings in the study and application of hydrocolloids and to present your work as a poster or oral presentation.

Food Safety Management Conference 2012
19-20 June 2012, Chipping Campden, UK
Consumers in Europe expect the foods they consume to be safe – whether sourced from Europe or beyond. Unfortunately a number of high profile crises have undermined consumer confidence in the ability of the food industry and government to deliver safe food. However, governments and the food industry are working harder than ever to assure the safety of food. This conference will seek to identify how governments, the food industry and other stakeholders are working to further improve the management of food safety to help ensure that our food is safe to eat.

5th European Conference on Sensory and Consumer Research
'A Sense of Inspiration'
9-12 September 2012, Bern, Switzerland

In the fields of Sensory Science and Consumer Research, an in-depth understanding of what is behind consumer choice is crucial, in order to offer products satisfying their demands. The complexity related to consumer choice can only be understood by the use of new and multidisciplinary approaches allowing better understanding of consumer behaviour and the determination of adequate responses. This conference will be an inspiring opportunity to gain insight into the newest findings in sensory science and consumer research.

A selection of recent special issues are listed below. To see the full list for each journal, visit the new journal homepages.

Food Chemistry
Volume 132, Issue 4, Pages 1629-2230 (15 June 2012)
6th International Conference on Water in Food
Edited by Heinz-Dieter Isengard and Mohamed Mathlouthi

Food Microbiology
Volume 29, Issue 2, Pages 149-260 (April 2012)
Fermented Meats
Edited by Rudi F. Vogel

Food Quality and Preference
Volume 23, Issue 2, Pages 89-160 (March 2012)
4th European Conference on Sensory and Consumer Research - A Sense of Quality
Edited by Patxi Perez Elortondo and Marta Albisu Aguado

Food Research International
Volume 46, Issue 2, Pages 437-572 (May 2012)
Functional Foods and Nutraceuticals
Edited by Andreas Schieber

Food Research International
Volume 45, Issue 2, Pages 451-1194 (March 2012)
Salmonella in Foods: Evolution, Strategies and Challenges
Edited by Anderson de Souza Sant'Ana

International Dairy Journal
Volume 22, Issue 2, Pages 87-158 (February 2012)
Nutrition and health aspects of lactose and its derivatives
Edited by Paul Jelen and Geoffrey Smithers

International Journal of Food Microbiology
Volume 152, Issue 3, Pages 53-222 (16 January 2012)
Food Micro 2010, 22th International ICFMH Symposium, "Microbial Behaviour in the Food Chain” Copenhagen, Denmark, 30 August–3 September 2010
Edited by Paw Dalgaard, Peter Rådström, Hanne Ingmer, Elisabeth Borch and Mogens Jakobsen

Journal of Food Engineering
Volume 110, Issue 2, Pages 159-328 (May 2012)
International Conference on Food Innovation - foodInnova 2010
Edited by Pedro Fito and Fidel Toldrá

Trends in Food Science & Technology
Volume 22, Issue 11, Pages 583-640 (November 2011)
Agri-food nano applications: ensuring social benefits
Edited by Hongda Chen and Rickey Yada