We are pleased to announce the creation of the Food Science Research Network (FoodSciRN), which focuses on 13 major areas of scholarship. SSRN's newest network provides a worldwide online community for food science scholars and for the sharing of ideas across a broad spectrum of early stage research.


The following FoodSciRN areas are available and subscriptions will be free during the start-up phase.

AGRICULTURAL FOOD SCIENCE, ANIMAL FOOD SCIENCE, & AQUACULTURE

View Papers: http://www.ssrn.com/link/Ag-Food-Sci-Animal-Food-Sci-Aquaculture.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Ag-Food-Sci-Animal-Food-Sci-Aquaculture

Description:This area includes content on agriculture, animal, and aquaculture science which correlates with food. It is comprised of research and reviews on agronomy, horticulture, livestock husbandry, biodiversity and evolution, environment, ecology, forestry, genetics and breeding, plant science, soil science, veterinary science, agricultural applications in physical science, engineering and computational science, agriculture economics, and agricultural science, animal science, and aquaculture food science in general.


FOOD CHEMISTRY

View Papers: http://www.ssrn.com/link/Food-Chemistry.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Food-Chemistry

Description:This area includes content on the advancement of the chemistry and biochemistry of foods, the analytical methods/approach used, chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavor and microbiological aspects; bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals; chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology, and food fate.


FOOD ENGINEERING

View Papers: http://www.ssrn.com/link/Food-Engineering.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Food-Engineering

Description:This area includes content on the interface between food and engineering, engineering properties of foods, food physics, physical chemistry, processing, measurement, control, packaging, storage, and distribution. Covered topics included are: engineering aspects of the design and production of novel foods, and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering; encapsulation technology; thermal and retort process calculations; membrane and image processing, and the economics of alternative processes.


FOOD GROUPS

View Papers: http://www.ssrn.com/link/Food-Groups.html
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Description:This area includes content on specific food types and their products such as alcoholic beverages, ancient grains, animal food, cereals, confectioneries, eggs, fruits and vegetables, nonalcoholic beverages (coffee, tea, juice, fermented beverages, soft drinks), pulses, nuts and seeds, and seafood. The reviews and research on these specific food groups and advancement in field is shared.


FOOD LAWS, POLICY, & REGULATION

View Papers: http://www.ssrn.com/link/Food-Laws-Policy-Regulation.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Food-Laws-Policy-Regulation

Description:This area includes content on food laws, legislation, labeling regulations, policies, food product regulations, food safety and modernization act rules and guidance for food industry, hazard analysis critical control point principles and developments, and international regulation issues that affect food law and regulation.


FOOD MICROBIOLOGY

View Papers: http://www.ssrn.com/link/Food-Microbiology.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Food-Microbiology

Description:This area includes content on physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods, or that represent safety or quality problems, effects of preservatives, processes, and packaging systems on the microbiology of foods. Research on methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins, microbiology of food fermentations, predictive microbiology, microbial ecology of foods, and microbiological aspects of food safety, spoilage and quality, is welcome.


FOOD PROCESSING

View Papers: http://www.ssrn.com/link/Food-Processing.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Food-Processing

Description:This area includes content on food processing and preservation technologies. Food processing methods covered include: aseptic food processing, food mixing, maceration, freeze-drying, high pressure food processing, microwave processing, minimal processing of foods, non-thermal food processing, ozone treatment, post-harvest processing, thermal food processing, ultrasonic and vacuum processing, ultrasonics, membrane processing, bioseparation, irradiation, freezing, extrusion, and extraction technologies.


FOOD PRODUCT DEVELOPMENT

View Papers: http://www.ssrn.com/link/Food-Product-Development.html
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Description:This area includes content on the prototype development of food packaging, new food ingredients, consumer sensory research, emerging trends in food science, business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumer's needs and aspirations, and managing the product development process.


FOOD QUALITY, SAFETY, & DEFENSE

View Papers: http://www.ssrn.com/link/Food-Quality-Safety-Defense.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Food-Quality-Safety-Defense

Description:This area includes content on food quality assurance, foodborne outbreaks, food safety recalls, food traceability, textural quality of food, sensory quality, shelf life studies, total quality management, food safety audits, safe food quality, good manufacturing practices and six sigma in food industry.


FOOD SCIENCE EDUCATION

View Papers: http://www.ssrn.com/link/Food-Science-Education.html
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Description:This area includes content on food science education techniques in the classroom and lab, trends in online food science training, latest research in food science academia, suggestions and tips for improving teaching and learning, professional development activities for food science educators, new trends in food science genre, and transformative learning techniques for food science students.


FOOD SCIENCE NEGATIVE RESULTS

View Papers: http://www.ssrn.com/link/Food-Science-Negative-Results.html
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Description:This area includes content in which negative results were found. Negative results are instances in which the expected outcome of the research was not borne out by the results. The negative results area includes papers that have controversial or provocative results that challenge established theories as well as papers that replicate or support findings published elsewhere.


FOOD SUSTAINABILITY & SECURITY

View Papers: http://www.ssrn.com/link/Food-Sustainability-Security.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Food-Sustainability-Security

Description:This area includes content on strategic views, and research of experts from a wide range of disciplinary perspectives, on prospects for ensuring food sustainability and security. It is comprised of several critical issues, such as food waste recovery and utilization; sustainable aspects and technologies related to food processing; meat alternatives, water conservation, and many more.


FUNCTIONAL FOODS, HEALTH, & NUTRITION

View Papers: http://www.ssrn.com/link/Functional-Foods-Health-Nutrition.html
Subscribe: http://hq.ssrn.com/jourInvite.cfm?link=Functional-Foods-Health-Nutrition

Description:This area includes content on fields of plant bioactives; dietary fibre; probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements; nutritional and technological aspects related to the development of functional foods and beverages; organic foods; genetic modification of foods; vegetarian and vegan food and ingredients; alternative sources of proteins; latest trends in healthy eating; characterization of healthy, lactose and gluten free foods, and functional constituents with reference to product development, health, and nutrition.




HOW TO SUBSCRIBE
You can subscribe to these areas at no cost, by clicking on the "subscribe" links listed above.

You can change your subscriptions by logging into SSRN User HQ. If you have any problems, please contact us for assistance by email: Support@SSRN.com or by phone: 877-SSRNHelp (877 777 6435) in the United States, or +1 212 448 2500 outside of the United States. We are open Monday through Friday between the hours of 8:30AM and 6:00PM, United States Eastern.

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FOOD SCIENCE RESEARCH NETWORK
The Food Science Research Network (FoodSciRN) hosts research content. You can subscribe to new content notifications through the SSRN User HeadQuarters at http://hq.ssrn.com.

Sincerely,

Food Science Research Network

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