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Trends in Food Science & Technology
 
 

Trends in Food Science & Technology

An official journal of the European Federation of Food Science and Technology (EFFoST), and the International Union of Food Science and Technology (IUFoST)

 
 

Journal

 4.651(2013)

5.500

Executive Editor:P. Finglas

Show

09242244

35-40

12

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Print Journal

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Aims & Scope

Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.

Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.

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Audience

Food scientists and technologists, R & D managers, and consultants to the industry concerned with the application of science in the development of new and existing food products, their processing, storage and marketability.

Abstracting and Indexing

BIOSIS, Bioscience Information Service (Biobusiness database), CAB Abstracts, Chemical Engineering Biotechnology Abstracts, Current Contents/Agriculture, Biology & Environmental Sciences, Dairy Science Abstracts, EMBiology, Elsevier BIOBASE, Food Science and Technology Abstracts, Nutrition Abstracts, Research Alert, SCISEARCH, Science Citation Index, Scopus
Executive Editor P. Finglas Inst. of Food Research, Nutrition Health & Con, Norwich Laboratory, Colney Lane, Colney, Norwich, NR4 7UA, UK, European Editor F. Toldrá Inst. de Tecnologia del Alimentos, Valencia, Spain, North American Editor R.Y. Yada University of Guelph, Guelph, ON, Canada, Advisory Editorial Board K. Arihara Kitasato University, Aomori, Japan, K. Buckle University of New South Wales, Sydney, NSW, Australia, J-C. Cheftel Université Montpellier, Montpellier, France, F.M. Clydesdale University of Massachusetts, Amherst, MA, USA, A. Costa Universidade Católica Portuguesa, Lisbon, Portugal, M. Hendrickx Katholieke Universiteit Leuven, Heverlee, Belgium, W.H. Holzapfel Handong Global University, Gyeongbuk, South Korea, A. Kelly University College Cork, Cork, Ireland, D. Knorr Technische Universität Berlin (TUB), Berlin, Germany, H. Lelieveld Bilthoven, Netherlands, C-Y. Ma University of Hong Kong, Hong Kong, China, N. P. Mahalik California State University at Fresno, Fresno, CA, USA, A. Martin Université Claude Bernard - Lyon I, Lyon, France, V.J. Morris Institute of Food Research, Norwich, UK, J. O'Brien Nestlé Research Center, Lausanne, Switzerland, J.R. Piggott University of Strathclyde, Glasgow, UK, P. Rao Fuzhou University, Fuzhou, Fujian, China, S.S.H. Rizvi Institute of Food Science, Ithaca, NY, USA, D.B. Rodriguez Amaya FEA/UNICAMP, Campinas, Brazil, S. Salminen University of Turku, Turku, Finland, M.G. Scanlon University of Manitoba, Winnipeg, MB, Canada, D.W. Schaffner Rutgers University, New Brunswick, NJ, USA
 
 
 
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