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New & Forthcoming Titles | SpringerBriefs in Food, Health, and Nutrition

SpringerBriefs in Food, Health, and Nutrition

SpringerBriefs in Food, Health, and Nutrition

Editor-in-chief: Hartel, Richard W
Series Editors: Rodriguez-Lazaro, D., Clark, J.P., Topping, D., Finley, J.W., Roos, Y.

ISSN: 2197-571X

Springer Briefs in Food, Health, and Nutrition present concise summaries of cutting edge research and practical applications across a wide range of topics related to the field of food science, including its impact and relationship to health and nutrition. Subjects include:

Food Chemistry, including analytical methods; ingredient functionality; physic-chemical aspects; thermodynamics

Food Microbiology, including food safety; fermentation; foodborne pathogens; detection methods

Food Process Engineering, including unit operations; mass transfer; heating, chilling and freezing; thermal and non-thermal processing, new technologies

Food Physics, including material science; rheology, chewing/mastication

Food Policy

And applications to:

Sensory Science
Food Qualtiy
Product Development

We are especially interested in how these areas impact or are related to health and nutrition.

Featuring compact volumes of 50 to 125 pages, the series covers a range of content from professional to academic. Typical topics might include:

  • A timely report of state-of-the art analytical techniques

  • A bridge between new research results, as published in journal articles, and a contextual literature review

  • A snapshot of a hot or emerging topic

  • An in-depth case study

  • A presentation of core concepts that students must understand in order to make independent contributions

Read this Series on Springerlink