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.
Latest Impact Factors
Each year, the quality of papers published in our Food Science journals is secured by the contribution of all our outstanding authors, reviewers and editors.
Did you know that we publish 8 out of the top 10 titles in Electrochemistry and 50% of the top 12 titles in Analytical Chemistry!*
We invite you to explore the Impact Factors of our journals in your areas.
*Journal Citation Reports®, published by Thomson Reuters, 2013
Food Structure and Functionality Forums Symposium 2014
30th March – 2nd April 2014 Amsterdam, Netherlands www.foodstructuresymposium.com
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.
Special Issue: 7th International Conference on Water in Food
Food Chemistry, Volume 144, pages 1-86 (February 2014)
Edited by Heinz-Dieter Isengard, Mohamed Mathlouthi
V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10-12 October 2012
Food Microbiology, Volume 37, pages 1-96 (February 2014)
Edited by Kaisa Poutanen, Kati Katina
Australian Sheep CRC Meat: Meat Science Special Issue
Meat Science, Volume 96, Issue 2, Part B, pages 1013-1124 (February 2014)
Edited by David Hopkins, Robin Jacob
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.