New Elsevier Reference Modules in Food Science and Materials Science Now Available

Food scientists and materials scientists and engineers gain access to the most current digital reference content

Cambridge, MA, December 3, 2015

Elsevier, a world-leading provider of scientific, technical and medical information products and services, today announced that the Reference Module in Food Science and the Reference Module in Materials Science and Materials Engineering are now available on ScienceDirect.

Elsevier’s Reference Modules allow researchers, engineers and students to gain a broad understanding of a body of knowledge updated as science progresses. The new modules combine thousands of related reference work articles into one digital source of trustworthy information that is continuously updated by subject-matter experts.

The Reference Modules include:

  • Content from Elsevier’s authoritative, peer-reviewed reference works
  • Articles that are regularly reviewed, updated or replaced as required, and stamped with date of last review – all overseen by an expert editorial board
  • 422 newly commissioned articles available only in the Reference Module in Food Science
  • 663 newly commissioned articles available only in the Reference Module in Materials Science and Materials Engineering
  • Intuitive subject hierarchies, designed by the editorial board, that make it easy to navigate and find essential information
  • Full integration on ScienceDirect with no DRM restrictions and linking to relevant journal articles and book chapters for additional related information

“Our Reference Modules are excellent for bringing researchers and students quickly up to speed in an unfamiliar field,” said Suzanne BeDell, Managing Director, Science and Technology Books, Elsevier. “They can help redirect a researcher whose work hits a wall or veers off course. As always, we want our content to provide value that contributes to better academic and research outcomes, and these new Reference Modules do just that in the fields of food and materials science.”

  • Read Editor-in-Chief Geoffrey Smithers’ blog about the Reference Module in Food Science

The Reference Module in Food Science includes the following subjects: food chemistry and analysis; food process engineering; food packaging; food safety, defense and microbiology; food quality, storage and transport; food management, policy and regulations; nutrition and health; food products and ingredients; food biosciences; food sustainability, security and effects of global change; food science education, research and professional development; and consumer behavior and food marketing.

The subjects covered in the Reference Module in Materials Science and Materials Engineering include: materials processing; material properties and integrity characterization; composite materials; nanostructured materials; polymeric materials; renewable and sustainable materials; biomaterials; fundamental materials science; electronic materials; metallic materials; research in candidate materials; ceramic materials; material application, performance and life cycle; and energy materials.

The new Reference Modules in Food Science and in Materials Science and Materials Engineering are available on ScienceDirect, Elsevier’s full-text scientific database offering journal articles and book chapters from over 2,500 peer-reviewed journals and more than 33,000 book titles. Other modules available to researchers are: Chemistry, Molecular Sciences and Chemical Engineering, Earth Systems and Environmental Sciences, and Biomedical Sciences.

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Notes for EditorsReview access to the modules on ScienceDirect is available to credentialed journalists upon request. Contact Michelle McMahon at m.mcmahon.1@elsevier.com or +1 781 663 2268.

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

Media contact
Michelle McMahon
Publicity Manager, Science & Technology Books
Elsevier
+1 781 663 2268
m.mcmahon.1@elsevier.com