Elsevier launches new journal Current Opinion in Food Science

First published articles now available for free online on ScienceDirect

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".