Elsevier Announces Two New Reference Modules in Food Science and in Materials Science

WALTHAM, MA--(Marketwired - June 11, 2015) - Elsevier, a world-leading provider of scientific, technical and medical information products and services, today announced two new Reference Modules, the first in Food Science and the second in Materials Science and Materials Engineering. Each will provide researchers, engineers and students access to reference content updated as science progresses. They are available now for pre-sale; access for users will begin on ScienceDirect in late 2015.

Elsevier's Reference Modules combine thousands of related reference work articles into one source of trustworthy information that is continuously updated by experts. Each of the new Reference Modules will include:

• Content from Elsevier's authoritative, peer-reviewed reference works
• Articles that are continuously reviewed, updated as needed and then date stamped with oversight by the expert editorial board
• Intuitive subject hierarchies, designed by the editorial board, that make it easy to navigate and find essential information
• Linking to relevant journal articles and book chapters on ScienceDirect for additional information

Food scientists and materials science researchers and engineers benefit with access to the most up-to-date foundational content that in the past was locked up during the lengthy publishing process. Librarians, under increasing pressure to stretch budgets further and secure content that contributes to meaningful research and learning, see value in the Reference Modules' continuous reviews and updates led by the expert editorial boards.

• Hear from Editors-in-Chief Dr. Geoffrey Smithers and Dr. Saleem Hashmi here

"The Reference Module provides the ability for material to be kept current. It's easily accessible, it's authoritative, it comes from a well-respected publisher in the technical field, and so it carries with it a stamp of authority," said Geoffrey Smithers, PhD, global food industry consultant and Editor-in-Chief of the Reference Module in Food Science. "It also provides the ability for us in control of the Reference Module to keep things up to date, and that's an important aspect of reference material nowadays."

The Reference Module in Food Science will help researchers access the up-to-date content they require to improve outcomes. Subjects in the new module will include: food chemistry and analysis; food process engineering; food packaging; food safety, defense and microbiology; food quality, storage and transport; food management, policy and regulations; nutrition and health; food products and ingredients; food biosciences; food sustainability, security and effects of global change; food science education, research and professional development; and consumer behavior and food marketing.

"The Reference Module in Materials Science and Materials Engineering will provide the foundational aspect of any topic and any development that has taken place," said Saleem Hashmi, PhD, Professor Emeritus, Dublin City University, and Editor-in-Chief of the Reference Module in Materials Science and Materials Engineering. "And this is where its value comes in, that it does not treat a topic in isolation. It treats topics in conjunction with related topics."

Researchers and engineers using the Reference Module in Materials Science and Materials Engineering will have access to interdisciplinary subjects including: materials processing; material properties and integrity characterization; composite materials; nanostructured materials; polymeric materials; renewable and sustainable materials; biomaterials; fundamental materials science; electronic materials; metallic materials; research in candidate materials; ceramic materials; material application, performance and life cycle; and energy materials.

The new Reference Modules in Food Science and in Materials Science and Materials Engineering will be available on ScienceDirect, Elsevier's full-text scientific database offering journal articles and book chapters from over 2,500 peer-reviewed journals and more than 33,000 book titles. Modules already available to researchers are: Chemistry, Molecular Sciences and Chemical Engineering, Earth Systems and Environmental Sciences, and Biomedical Sciences. Learn more about the Reference Module in Food Science here, and the Reference Module in Materials Science and Materials Engineering here.

About Elsevier
Elsevier is a world-leading provider of information solutions that enhance the performance of science, health, and technology professionals, empowering them to make better decisions, deliver better care, and sometimes make groundbreaking discoveries that advance the boundaries of knowledge and human progress. Elsevier provides web-based, digital solutions -- among them ScienceDirect, Scopus, Elsevier Research Intelligence and ClinicalKey -- and publishes over 2,500 journals, including The Lancet and Cell, and more than 33,000 book titles, including a number of iconic reference works. Elsevier is part of RELX Group plc, a world-leading provider of information solutions for professional customers across industries. www.elsevier.com

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