AOCS, a global organization devoted to advancing the science and technology of fats, oils, surfactants, and other related materials, hosts the 107th AOCS Annual Meeting & Expo, May 1 – 4, 2016, in Salt Lake City.
Elsevier's Fan Page for researchers, students & instructors of food science.
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide.
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