Elsevier Announces Launch of New Journal: Current Opinion in Food Science

First published articles now available for free online on ScienceDirect

Amsterdam, November 24, 2014

Elsevier, a world-leading provider of scientific, technical and medical information products and services, is pleased to announce the launch of the latest title in the Current Opinion journal series : Current Opinion in Food Science.

Current Opinion in Food Science will provide specialists with a new platform to keep up–to–date with the expanding volume of information published in the field of food science. The journal features sections on food physics and Materials Science; Food Engineering and Processing; Food Toxicology; Food Chemistry and Biochemistry; Food Bioprocessing; Food Microbiology; Food Safety; Food Mycology; Sensory Sciences and Consumer Behavior; Functional Foods and Nutrition; Food "Omics" Technologies; and Innovations in Food Science. Each section has a dedicated Editor who commissions short annotated reviews from leaders in the field. The journal will publish 6 issues annually.

The international editorial board of Current Opinion in Food Science is led by Editors-in-Chief Alejandro Marangoni, Professor and Canada Research Chair at the University of Guelph, Canada and Anderson de Souza Sant'Ana, Professor of Food Microbiology, Faculty of Food Engineering at the Campinas University, Brazil.

Commenting on the launch, Professor Marangoni said, "This is a timely and important development in food research publishing. Current Opinion in Food Science will allow scientists to learn more about key emerging areas in Food Science and Technology from a single source. The focus of the journal lies on critical reviews of recent - 2-3 years old - developments in the field, offering readers unique perspectives and interpretation."

Professor Sant'Ana added, "Our goal is to make Current Opinion in Food Science a premier forum for the advancement of food research and to make it an essential resource for news of recent developments and authoritative opinions."

Wendy Hurp, Executive Publisher for Food Science at Elsevier, said, "Current Opinion in Food Science will be an exciting addition to the Current Opinion series, and will complement Elsevier's offering within the field of food science. It will be an ideal way for scientists to keep up-to-date with the ever-expanding volume of information published in this dynamic field of research which impacts the global population on a daily basis".

For more information, to submit a paper, go to: http://www.journals.elsevier.com/current-opinion-in-food-science

To view first published papers, go to: http://www.sciencedirect.com/science/journal/22147993/3
All published articles will be freely available throughout 2015.

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About Elsevier
Elsevier is a world-leading provider of information solutions that enhance the performance of science, health, and technology professionals, empowering them to make better decisions, deliver better care, and sometimes make groundbreaking discoveries that advance the boundaries of knowledge and human progress. Elsevier provides web-based, digital solutions — among them ScienceDirect, Scopus, Research Intelligence and ClinicalKey— and publishes over 2,500 journals, including The Lancet and Cell, and more than 35,000 book titles, including a number of iconic reference works. Elsevier is part of RELX Group, a world-leading provider of information and analytics for professional and business customers across industries. www.elsevier.com

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