STM publisher Elsevier has announced the publication of an updated version of Foodborne Diseases, edited by Christine Dodd, Tim Aldsworth and Richard Stein. The foundational reference offers a practical understanding of diseases to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. Also, Elsevier has announced four additional food science books.
Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry during the past decade. It includes new topics such as bacterial, fungal, parasitic and viral foodborne diseases; chemical toxicants; risk-based control measures; virulence factors of microbial pathogens that cause disease; epigenetics and foodborne pathogens; nanotechnology; bioterrorism and the use of foodborne pathogens; antimicrobial resistance; and antibiotic resistance.
The five new food science titles include: Foodborne Diseases, Third Edition by Christine Dodd, Tim Aldsworth and Richard Stein; Cereal Grains: Assessing and Managing Quality, Second Edition by Colin Wrigley, Ian Batey and Diane Miskelly; Wine Tasting: A Professional Handbook, Third Edition by Ronald S. Jackson; The Vitamins: Fundamental Aspects in Nutrition and Health, Fifth Edition by Gerald F. Combs, Jr. and James P. McClung; and Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques by Charis M. Galanakis.
In order to meet content needs in food science, Elsevier uses proprietary tools to identify the gaps in coverage of the topics. Editorial teams strategically fill those gaps with content written by key influencers in the field, giving students, faculty and researchers the content they need to answer challenging questions and improve outcomes. The new books, which will educate the next generation of food scientists, and provide critical foundational content for information professionals, are key examples of how Elsevier is enabling science to drive innovation.
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