Reference module in food science
The best research starts with Elsevier Reference Modules.
One of the most important parts of the research process, is separating trustworthy, current information from everything else efficiently, this has been too difficult for far too long. Until now.
Hosted on ScienceDirect-Elsevier Reference Modules include thousands of cross-references and links to the related book chapters and journal articles available to you on ScienceDirect, providing the full spectrum of the subject on one easy platform.
Trustworthy-Elsevier Reference Modules provide you with access to thousands of peer-reviewed articles from Elsevier's Major Reference Works along with articles exclusive to the Reference Module, selected and organized by an expert external Editorial Board for each subject.
Discoverable-Selected articles are organized into an intuitive subject hierarchy designed the each Module’s Editorial Board. They are easy to navigate and search within, helping you quickly find essential information and understand the interdisciplinary links between topics.
Current-The Editorial Board continuously reviews the module, ensuring it covers the most significant recent developments in the field. Time stamps mark the date of the most recent review or update. New content is commissioned for the Reference Module as necessary to ensure its currency and breadth of coverage. As relevant Reference Works are published, selected articles are added at no additional cost.
Food Science researchers nowadays are looking for the following features in the reference material they source — content from an authoritative and reliable source, current and topical material including real-life examples, and accessibility. The Elsevier Food Science Reference Module addresses all these key demands from the modern food scientist. The Elsevier Food Science Reference Module represents the next generation in publishing, sourcing and accessing reference material in food science. Geoffrey Smithers - Editor-in-Chief for Reference Module in Food Science - Melbourne, Victoria, Australia
Watch the video of Editor-in-Chief, Geoffrey Smithers, discussing the benefits of the Reference Module
Sometimes scientists tend to be very specialized in a particular area of the discipline and lose the overall contest. This module will help food scientists always have the entire perspective of the food science world. Valentina Trinetta - Subject Editor for Reference Module in Food Science - Ecolab, Eagan, USA
Numbers at a glance
- 2,400+ articles from 7 Elsevier Major Reference Works
- 3,350 contributors
- 16 editorial board members
- 7,000 images
With continuously updated articles from the following Elsevier Major Reference Works:
- Encyclopedia of Agriculture and Food Systems
- Encyclopedia of Meat Sciences, 2nd Edition
- Encyclopedia of Dairy Sciences, 2nd Edition
- Encyclopedia of Food Microbiology, 2nd Edition
- Encyclopedia of Food Safety
- Encyclopedia of Food and Health, 3rd Edition
- Encyclopedia of Grain Science, 2nd Edition
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