(Reading, UK) 10 February, 2022 - The Nutrition Society and IFIS Publishing announced today the launch of the Nutritional Science Collection. This human-curated database is designed to aid information discovery for nutrition researchers.
An advisory board composed of Nutrition Society members have contributed their insights into current and emerging issues facing the nutrition community. This has guided the development and content of the Nutritional Science collection, and IFIS' information literacy initiatives.
In today’s scientific information landscape, it is relatively easy to find lots of information, but harder to identify the relevant and reliable research needed to support scientific endeavours. The Nutritional Science Collection provides researchers and students with a simple and effective way to find the research and information that they need and can trust.
Scientists, students, and information professionals worldwide currently use IFIS’ gold-standard FSTA database. It is the key resource for academics and researchers, searching over sixty years of research and information in the sciences of food and health. Through this partnership between The Nutrition Society and IFIS, this content is more accessible and discoverable than ever before to those working and studying in nutrition.
Keywords from the unique FSTA Thesaurus and relevant records from FSTA are carefully selected to construct a nutrition-specific collection of abstracts. The records include journals, conference proceedings, book chapters and patents. The database includes full metadata searching, filtering, linking through authors and journals, date ranges, keyword searching and browsing through categories, for maximum discoverability.
Professor Julie Lovegrove, President of The Nutrition Society, said ‘I am delighted that we are partnering with IFIS to promote the use of high-quality nutritional science. At a time of information overload and the rise in predatory journals, it can be challenging to find trusted sources. The database, developed by a new Academic Board formed of our members and IFIS, aims to solve these issues and to support the nutrition community by providing an authoritative searchable database of nutritional science. This partnership will also support students and early career researchers by providing training on how to access and use high quality science, an ambition that is embedded in our new strategic plan. I hope that you will find this database of great help in your research.’
Jonathan Griffin, Managing Director of IFIS, said “We are very pleased to have been able to work with the Nutrition Society to create the world's most trustworthy nutritional science database. It is the only database of its kind that has been curated by subject experts and so delivers the most relevant and comprehensive search results. Furthermore, the curation means that fake science is weeded out. We expect that the database will save researchers time and help them avoid making mistakes, so will make a significant contribution to the advance of nutritional science.
The Nutrition Society was established in 1941 and is dedicated to delivering its mission of advancing the scientific study of nutrition and its application to the maintenance of human and animal health. Highly regarded by the scientific community, the Society is one of the largest learned societies for nutrition in the world. The Society is a not for profit, membership organisation. Its activities include publishing six renowned journals and six highly regarded textbooks; CPD endorsed conferences and webinars; creating opportunities to network and develop relationships with like-minded individuals and communities, and more. For more information, visit www.nutritionsociety.org.
Founded in 1968, IFIS is a not-for-profit publisher and educational charity committed to supporting those studying and working in the sciences of food and health by making it easier to access industry-specific research that can be trusted; preserving integrity and accuracy in the fields of food and beverages; and furthering learning and development across the world. They produce FSTA, an interdisciplinary database of scientific and technological information relating to food, beverages and nutrition. FSTA is used in universities, food companies and government bodies all over the world, including 8 of the top 10 universities for food science (Shanghai ranking, 2021). For more information, visit www.ifis.org.
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