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Food Science

   
 

Elsevier unveils seven new food science and safety books at Institute of Food Technologists' IFT15 conference
- 10 Jul 2015

STM publisher Elsevier has announced the publication of seven new food science books, including Food Safety: Emerging Issues, Technologies and Systems edited by Steven Ricke, Janet Donaldson and Carol Phillips. In this book, experts in the field discuss recent scientific innovations and complex challenges, to improve awareness, education and communication of food safety issues.

Food Safety and six other new books will be featured as part of Elsevier's food science portfolio at booth #2008 at the Institute of Food Technologists (IFT15) conference in Chicago, IL, July 11-14. Scientist, entrepreneur and food industry consultant Dr. Geoffrey Smithers, Editor-in-Chief of Elsevier's new Reference Module in Food Science - which combines thousands of related reference work articles into one source of trustworthy information continuously updated by experts - will be discussing the new module at the Elsevier booth.

In order to meet content needs in food science and safety, Elsevier uses proprietary tools to identify the gaps in coverage of the topic. Editorial teams strategically fill those gaps with content written by key influencers in the field, giving students, practitioners and researchers the content they need to answer challenging questions and improve outcomes. These new books, which will educate the next generation of food science and safety experts and provide critical foundational content for information professionals, are key examples of how Elsevier is enabling science to feed innovation.

During IFT15, Elsevier author Dr. Rickey Yada will participate in session #117, 'Food Safety Across the Pacific,' on July 14 from 1:15 - 2:45 pm. The session will look at recent food safety issues affecting trade between the United States, China, Canada and South Korea. Dr. Yada will focus on the timely topic, "How Will Nanotechnology Affect Food Safety and Trade?" His forthcoming book, Improving and Tailoring Enzymes for Food Quality and Functionality, will be published by Elsevier this summer.

In addition, Elsevier is sponsoring the Rose Marie Pangborn Student Oral Competition for the Sensory and Consumer Sciences Division of the IFT on July 12th at 4 pm. Elsevier is donating a copy of the fourth edition of its bestselling book, Sensory Evaluation Practices by Herbert Stone, Rebecca Bleibaum and Heather Thomas, to each of the six winners.

The seven new food science and safety books are: Food Safety: Emerging Issues, Technologies and Systems by Steven Ricke, Janet Donaldson and Carol Phillips; Nutrient Metabolism: Structures, Functions, and Genes, Second Edition by Martin Kohlmeier; The Science of Grapevines: Anatomy and Physiology, Second Edition by Markus Keller; Antimicrobial Resistance and Food Safety: Methods and Techniques by Chin-Yi Chen, Xianghe Yan and Charlene Jackson; Sugarcane: Agricultural Production, Bioenergy and Ethanol by Fernando Santos, Aluízio Borém and Celso Caldas; Genetic Enhancement of Rabi Sorghum: Adapting the Indian Durras by Sanjana Reddy and J.V. Patil; and Handbook of Marine Microalgae: Biotechnology Advances by Se-Kwon Kim.

The books are available on the Elsevier Store and 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.

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Elsevier expands Food Science portfolio with seven new books
- 26 Nov 2014

STM publisher Elsevier has announced the addition of seven new books to its food science portfolio. These include Handbook of Food Allergen Detection and Control, edited by Simon Flanagan; High Throughput Screening for Food Safety Assessment, edited by Arun Bhunia, Moon Kim and Chris Taitt; and Feeding Everyone No Matter What: Managing Food Security After Global Catastrophe, authored by David Denkenberger and Joshua Pearce.

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers. Handbook of Food Allergen Detection and Control reviews current and emerging technologies, as well as issues such as safety, traceability, regulation and consumer attitudes. Editor Simon Flanagan, Senior Consultant, Food Safety at Reading Scientific Services Ltd., has worked in various sectors of the food industry for more than twenty years. His experience spans the beverage, agricultural and infant formula sectors.

High Throughput Screening for Food Safety Assessment summarizes the latest research and applications of sensor technologies for online and high-throughput screening of food. It is a comprehensive reference for R&D and quality control managers in the food and biosensor industries; food engineers working on the development of detection methods; microbiologists and regulatory agencies; and postgraduate researchers and academics with a research interest in the field.

The third book, Feeding Everyone No Matter What: Managing Food Security After Global Catastrophe, written by David Denkenberger and Joshua Pearce, presents a scientific approach to the practicalities of planning for long-term interruption to food production.

The seven new food science books are: Handbook of Food Allergen Detection and Control by Simon Flanagan; High Throughput Screening for Food Safety Assessment by Arun Bhunia, Moon Kim and Chris Taitt; Feeding Everyone No Matter What: Managing Food Security After Global Catastrophe by David Denkenberger and Joshua Pearce; Crop Physiology: Applications for Genetic Improvement and Agronomy,2nd Edition by Victor Sadras and Daniel Calderini; Flavour Development, Analysis and Perception in Food and Beverages by J. K. Parker, Stephen Elmore, Lisa Methven and Marie José; Handbook of Natural Antimicrobials for Food Safety and Quality by Matt Taylor; and Whisky: Technology, Production and Marketing, 2nd Edition by Inge Russell and Graham Stewart.

The books are available on the Elsevier Store and on ScienceDirect, Elsevier's full-text scientific database offering journal articles and book chapters from over 2,200 peer-reviewed journals and more than 25,000 book titles.

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Elsevier unveils latest title in the Current Opinion journal series - Current Opinion in Food Science
- 25 Nov 2014

STM publisher Elsevier has announced 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.

Interested parties may visit http://www.sciencedirect.com/science/journal/22147993/3 to view first published papers. All published articles will be freely available throughout 2015.

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Emerald Group Publishing offers free access to British Food Journal
- 15 Sep 2011

Academic publisher Emerald Group Publishing Limited, UK, has announced that it is providing free online access to the British Food Journal to celebrate British Food Fortnight, from September 17 - October 3, 2011. To read the British Food Journal, interested parties may visit www.emeraldinsight.com/bfj.htm with username: BFJ2011 and password: emerald from September 17 - October 3, 2011.

After over 100 years of publication, the British Food Journal continues to be highly valued world-wide for its broad and unique interdisciplinary coverage of food-related research. The journal has a strong commitment to publishing the latest food research from around the globe, with recent articles covering consumer's perception of farmed fish and their willingness to pay for fish welfare, food miles; is it time for a rethink, and a look at the phenomenon of celebrity chefs and how they have become a powerful commercial force.

As a publisher, Emerald is committed to demonstrating the real-world, practical application of the content it publishes, and is proud to support initiatives such as the British Food Fortnight, now established as the biggest national celebration of British food.

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RSC Publishing announces inaugural issue for Food & Function
- 12 Oct 2010

Scientific publisher RSC Publishing, the publishing arm of the Royal Society of Chemistry, UK, has announced the inaugural issue of the journal Food & Function. The journal will publish quality research linking the physics and chemistry of food with health and nutrition.

The new peer-reviewed journal will publish monthly issues containing full papers, communications and reviews. The inaugural issue showcases research articles reflecting Food & Function's highly topical scope which includes the physical properties and structure of food; the chemistry of food components; the biochemical and physiological actions; and nutrition and health aspects of food. The issue 1 editorial includes an introduction from Editor-in-Chief Gary Williamson and Managing Editor Sarah Ruthven explaining the timeliness of this new journal and the mission of Food & Function to bridge the gap between chemistry and physics of food with health and nutrition.

All 2010 and 2011 issues of the journal will be free for users to access after registering for an RSC Publishing personal account. After the inaugural issue, readers can look forward to two further journal issues being published between now and the end of this year, and twelve in 2011.

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FDA and NIH to launch electronic safety reporting portal
- 28 May 2010

The US' Food and Drug Administration and the National Institutes of Health have launched a new website that, when fully developed, will provide a mechanism for the reporting of pre- and post-market safety data to the federal government. Currently, the website can be used to report safety problems related to foods, including animal feed and animal drugs, as well as adverse events occurring on human gene transfer trials. Consumers can also use the site to report problems with pet foods and pet treats.

The new site, called the Safety Reporting Portal (SRP), will provide greater and easier access to online reporting. The new Web portal will include different features for different types of reporting. This includes reportable food registry, pets, animal drugs and clinical trials.

This is a first step toward a common electronic reporting system that will offer one-stop shopping, allowing an individual to file a single report to multiple agencies that may have an interest in the event. The portal will ultimately enhance the government's systematic analysis of safety information, which will benefit public health. In the meantime, the new portal redirects individuals who want to submit reports about other products regulated by FDA, the US Department of Agriculture, Environmental Protection Agency or the Consumer Product Safety Commission to the appropriate contact.

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RSC Publishing announces new journal linking chemistry and physics of food with health and nutrition
- 21 May 2010

Scientific publisher RSC Publishing, the publishing arm of the Royal Society of Chemistry, UK, has announced the launch of a new journal, Food & Function, linking chemistry and physics of food with health and nutrition. The journal, scheduled for launch at the end of 2010, will highlight the interaction of food components in the human body, including the biophysical and physiological aspects of foods, in the context of human nutrition and health benefits.

The latest issue of the journal will be freely available to all readers via the website. Free online institutional access to all 2010/2011 content will be available following a simple registration process at www.rsc.org/foodfunction. The journal is projected to provide a dedicated venue for research relating to the chemical and physical properties of food components and their nutritional and health benefits in humans.

Professor Gary Williamson of the School of Food Science and Nutrition at the University of Leeds, UK, will serve as the Editor-in-Chief of the journal. He will be supported by Associate Editors Professor Cesar Fraga (UC Davis, USA and University of Buenos Aires, Brasil) and Professor Steven Feng Chen (University of Hong Kong) who will handle submissions for the new journal.

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Annual Reviews launches first in-depth critical review of Food Science and Technology
- 06 May 2010

Nonprofit publisher Annual Reviews, US, has announced a new Annual Review of Food Science and Technology. The journal is the first to offer in-depth critical reviews focused exclusively on current and significant developments in the multidisciplinary field of food science and technology.

Food scientists and engineers, food microbiologists, and those in the fields of plant biology, genomics, biotechnology, and nutrition will all benefit from Annual Reviews' authoritative, expert overview of the technical aspects of food production, distribution and consumption. The series is co-edited by Michael P. Doyle of the University of Georgia and Todd R. Klaenhammer of North Carolina State University.

Topics in the journal's inaugural volume include food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems. The series is available online and in print, via http://food.annualreviews.org.

Annual Reviews synthesises the definitive books, articles and other academic sources in biomedical, physical and social sciences, including economics. Its objective overviews prevent duplication of research effort, address conflicting studies, root out errors of fact or concept, and suggest effective new research directions.

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Springer launches new journal on food science
- 16 Nov 2009

STM publisher Springer, Germany, has announced that it is founding a new journal Food Digestion, dedicated to a quickly growing area of research – food science combined with the physiology of digestion. Roger Lentle from the Institute of Food Nutrition and Human Health at Massey University in New Zealand and Peter Wilde from the Institute of Food Research in Norwich, UK, will serve as Editors-in-chief of the journal. They will be supported by an international editorial board.

Food Digestion seeks to bring together the increasing number of researchers who are working at the interfaces between the physical sciences and nutrition and health. The journal will publish two issues in 2010 and increase to four issues in 2011. It will publish original papers and reviews that describe interrelationships between foods and all aspects of the physiological, biophysical, microbial and neurohumoral components of digestion, acquisition and absorption, with particular emphasis on the role of food structure. While the principle area of focus of the journal is in regard to human digestion, the journal will welcome papers that explore these areas in animal and in vitro models and which compare these processes in an evolutionary sense.

Food Digestion will include features such as fast electronic publication in Online First, Cross Reference Linking, and Alert services.

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Elsevier and the American Dairy Science Association announce publishing deal
- 06 Nov 2009

STM publisher Elsevier, Netherlands, has announced that it will co-publish the Journal of Dairy Science, beginning in January 2010 (Volume 93, Issue 1), with the Federation of Animal Science Societies (FASS). The journal is the official journal of the American Dairy Science Association (ADSA).

A monthly, the Journal of Dairy Science (JDS) is a peer-reviewed publication featuring original research and review articles that present the latest scientific and technical findings. It covers dairy foods; physiology and management; nutrition, feeding and calves; and genetics and breeding. With an Impact Factor of 2.486 and a 5-year Impact Factor of 2.978, according to the 2009 Journal Citation Reports, JDS ranks first (of 45 titles) in the agriculture, dairy and animal science category. JDS is also ranked as the number 1 journal in the category by Eigenfactor score.

JDS readers represent education, industry and government, including research, teaching, administration, veterinary medicine, extension, management, quality assurance, product development and technical services in more than 70 countries. The journal is also of interest to professionals in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance and sanitation.

In addition to print publication, the Journal of Dairy Science will be made available online via ScienceDirect, Elsevier’s world-class electronic platform, serving more than 11 million users. ADSA members and other individuals will also be able to access the journal online via a dedicated site. All content back to the journal’s inception in 1917 will be made available in electronic form.

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