About this book series

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 Packaging 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
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Book titles in this series