NTDT 40353 - Experimental Food Science: Journals & Databases

Focuses on experimental or theoretical research findings that have the potential for helping the food industry to improve process efficiency, enhance product quality and extend shelf-life of fresh and processed food products.

Presents critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.

covering all aspects of experimental nutrition and various aspects of food science. The Journal gives a comprehensive view of the food chain and the interactions between diet and health. It focuses on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods.

Premier source for the practice and science of food, nutrition, and dietetics; focuses on topics in nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.

Multi-disciplinary journal to focus on observational and experimental studies in the application of sensory science to food, nutrition, personal care, cosmetics, textiles/fabrics, winery, and healthcare across the range of consumer products.