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Elsevier Food Science
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Elsevier Food Science

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Increased farm yields could help to spare land from agriculture for natural habitats that benefit wildlife and store greenhouse gases, but only if the right policies are in place. 
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Elsevier Food Science

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Mushroom Biotechnology Book Launch Event
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Elsevier Food Science

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Writing our First Chapter for #Elsevier. http://bit.ly/1UAzeJ9
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Why do we need #PeerReview and how does it work? http://bit.ly/1QLb13T 
We explain the peer review process and how scientific writings become published.
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Elsevier Food Science

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Favorite Digital Scientific Tools for Researchers http://bit.ly/1QG1F9z
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We highlight five factors that could have a big impact on world forests this year. http://bit.ly/20qDEGd
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Elsevier Food Science

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Feeding Food Waste to Pigs Could Save the Vast Swathes of Threatened Forest and Savannah http://bit.ly/1QYnUHR
New research suggests that feeding our food waste, or swill, to pigs (currently banned under EU law) could save 1.8 million hectares of global agricultural land.
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Elsevier Food Science

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Why Humans Prefer Print Books http://bit.ly/1QQZbFu 
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Please take our very quick survey: How does the public perceive scientists and researchers? http://svy.mk/20yEHUG
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Professor John Covach shares three things he's learned from teaching #MOOCs and two things he is concerned about going forward.http://bit.ly/20vcSfN 
Professor John Covach shares three things he's learned from teaching MOOCs and two things he is concerned about going forward.
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Elsevier Food Science

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A protein activated by vitamin D could be involved in repairing damage to myelin in people with multiple sclerosis (MS), according to new research from the University of Cambridge. http://bit.ly/1QzF7Hw
A protein activated by vitamin D could be involved in repairing damage to myelin in people with multiple sclerosis (MS), according to new research from the University of Cambridge.
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Elsevier Food Science

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Save up to 30% on all books & ebooks, plus free shipping! Use code "STC215" at checkout. http://bit.ly/20nrWfv
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Elsevier's Fan Page for researchers, students & instructors of food science.
Introduction
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.