Annual Reviews, the non-profit publisher that intelligently synthesizes critical research literature, is pleased to announce 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. In the prefatory chapter, the Editors commented, “Our goal is to enlist leading scientists to provide focused reports on highly relevant issues that present cutting-edge scientific developments across the food sciences and technologies. We believe there will be no better resource for in-depth, informative reviews of current topics in the field of food science.” Volume 1 also features a chapter by W. James Harper of The Ohio State University, who has spent over 65 years studying the field.
Steve Richardson, Coordinator of Reference Services at Furman University Libraries, explained the importance of Annual Reviews to academic libraries and their patrons: “A review article is a gateway to essential primary research. By critically examining and qualifying the wide array of primary research material published on a chosen topic, Annual Reviews provides scholars with the definitive resource of past and present research. We’ve already added the Annual Review of Food Science and Technology to our collection.”
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 here