Elsevier’s Food Science Program features a wide range of journals devoted to the rapid publication of research on all aspects of food science. 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.
Meat Science Editor Keynote Speaker at Chinese Author Workshop An author workshop held in June 2009 at China Pharmaceutical University attracted over 400 participants from 10 universities. Guanghong Zhou, an editor of Meat Science and Vice President of Nanjing Agricultural University, was among the speakers advising delegates on how to prepare a scientific paper for publication in academic journals. Information for new authors, including advice on how to prepare a scientific paper, is available here.
In Europe, interest in sensory science has grown and will continue to play an essential role in understanding the European consumer's perception of food quality.
This conference is an ideal opportunity to gain insight into the contribution that sensory and consumer scientists can make towards satisfying the current and future requirements and expectations of modern European society. This conference will also consider sensory evaluation in non food applications.
CALL FOR ABSTRACTS Oral and poster abstracts are now invited on the topics detailed on the website, and should be submitted using the online abstract submission system.
Abstract submission deadline: 28 February 2010
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