CAMBRIDGE, MA--(Marketwired - July 14, 2016) - Elsevier, a world-leading provider of scientific, technical and medical information products and services, today announced the publication of the latest edition of Handbook of Hygiene Control in the Food Industry, an authoritative reference on food safety and quality. Elsevier also introduced 11 additional food science and safety books, to be showcased as part of its rapidly growing food science portfolio in booth # 3631 at IFT16 Expo, the annual meeting of the Institute of Food Technologists, July 16-19 in Chicago, IL.

Edited by Huub Lelieveld, Domagoj Gabric and John Holah, the second edition of the Handbook of Hygiene Control in the Food Industry presents the latest research and development in the field of hygiene, including a broad range of the microbiological risks associated with food processing. The book provides practical hygiene-related solutions for food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease. It also features the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance.

Read a complimentary chapter on improving hygiene in food transportation.

Dr. Aaron Dossey, co-editor of Insects as Sustainable Food Ingredients, will be available for a meet-and-greet at the Elsevier booth on Monday, July 18 from 3:00 to 4:00 pm. Dr. Geoffrey Smithers, editor-in-chief of Elsevier's Reference Module in Food Science and other Reference Module editors also will be at the booth to answer questions and demonstrate the Reference Module live. Booth visitors can sign up for a demo of the Reference Module and one month's free access to the Module by registering.

Elsevier is offering special conference savings on both new and classic books, with free global shipping. Complimentary copies of Elsevier journals will be available at the booth while they last, as will daily giveaways such as a USB "chili pepper" flash drive.

New food science and safety books include:

• Handbook of Hygiene Control in the Food Industry, 2nd Edition by Huub Lelieveld, Domagoj Gabric and John Holah
• Insects as Sustainable Food Ingredients: Production, Processing and Food Applications by Aaron Dossey, Juan Morales-Ramos and M. Guadalupe Rojas
• Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain by Montserrat Espiñeira and Francisco Santaclara
• Developing Food Products for Consumers with Specific Dietary Needs by Steve Osborn and Wayne Morley
• Food Hygiene and Toxicology in Ready to Eat Foods by Parthena Kotzekidou
• Seaweed in Health and Disease Prevention by Joël Fleurence and Ira Levine
• The Gut-Brain Axis: Dietary, Probiotic, and Prebiotic Interventions on the Microbiota by Niall Hyland and Catherine Stanton
• Flavor: From Food to Behaviors, Wellbeing and Health by Patrick Etiévant, Elisabeth Guichard, Christian Salles and Andrée Voilley
• Emotion Measurement by Herbert Meiselman
• Electronic Noses and Tongues in Food Science by Maria Rodriguez Mendez and Victor Preedy
• Aquaculture Virology by Frederick Kibenge and Marcos Godoy
• Genomics in Aquaculture by Simon MacKenzie and Sissel Jentoft

Watch for IFT16 updates on Facebook and Twitter.

In order to meet content needs in food science and safety, Elsevier uses proprietary tools to identify the gaps in coverage of the topics. Editorial teams strategically fill those gaps with content written by key influencers in the field, giving students, faculty and researchers the content they need to answer challenging questions and improve outcomes. These new books, which will educate the next generation of food scientists and provide critical foundational content for information professionals, are key examples of how Elsevier is enabling science to drive innovation.

Note for Editors
E-book review copies of the new books are available to credentialed journalists upon request. Contact Robin Hayward at R.Hayward@elsevier.com.

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 35,000 book titles, including a number of iconic reference works. Elsevier is part of RELX Group, a world-leading provider of information and analytics for professional and business customers across industries. www.elsevier.com

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