Food Research International

Food Research International

A journal of the Canadian Institute of Food Science and Technology (CIFST)





Editor-in-Chief:A. Sant'Ana





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Aims & Scope

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.

Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.

Topics covered by the journal include:

  • food chemistry
  • food microbiology and safety
  • food toxicology
  • materials science of foods
  • food engineering
  • physical properties of foods
  • sensory science
  • food quality
  • health and nutrition
  • food biophysics analysis of foods
  • food nanotechnology
  • emerging technologies
  • environmental and sustainability aspects of food processing.

Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :

  • Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;
  • Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;
  • Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;
  • Studies describing the antioxidant potential of foods lacking identification of the compounds responsible for the antioxidant activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods;
  • Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;
  • Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;
  • Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;
  • Pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods.
  • Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.
  • Engineering studies lacking of mathematical verification or validation in situ, when appropriate;
  • Fragmented studies, of low scientific quality, or poorly written.
  • Studies with no food component.


Abstracting and Indexing

AGRICOLA, BIOSIS, CAB Abstracts, Chemical Abstracts, Current Contents/Agriculture, Biology & Environmental Sciences, Current Packaging Abstracts, EMBiology, Elsevier BIOBASE, Food Science and Technology Abstracts, Index to Scientific Reviews, International Packaging Abstracts, Publications in Food Microbiology, Science Citation Index, Scopus
Editor-in-Chief A. Sant'Ana State University of Campinas, Campinas, Brazil, Associate Editors , Sensory Aspects of Foods G. Ares Universidad de la República, Montevideo, Uruguay, Food Toxicology B. De Meulenaer Universiteit Gent, Gent, Belgium, Food Chemistry and Analysis V. Gökmen Hacettepe University, Ankara, Turkey, Nutrition and Health M.R. Marostica Jr Universidade Estadual de Campinas (UNICAMP), São Paulo, Brazil, Food Biotechnology R.M. Mira de Orduna Cornell University, Geneva, NY, USA, Sustainability Aspects of Food Production T. Nemecek Agroscope Reckenholz-Taenikon ART, Zurich, Switzerland, Food Engineering and Materials Science of Foods F. Maleky Ohio State University, Columbus, OH, USA, Functional Foods A. Schieber University of Bonn, Bonn, Germany, Food Microbiology, Safety and Quality P. Skandamis Agricultural University of Athens, Athens, Greece, Editorial Board Members S.O. Agboola Charles Sturt University, Wagga Wagga, NSW, Australia, J.M. Aguilera Pontificia Universidad Católica de Chile, Santiago, Chile, A. Altunkaya Ministry of Food, Agriculture and Livestock, Ankara, Turkey, C. Apetrei Dunarea de Jos University of Galati, Galati, Romania, H. Bi Chinese Academy of Sciences (CAS), Qinghai, China, D. Cozzolino The Australian Wine Institute, Adelaide, SA, Australia, V. de Freitas Universidade do Porto, Porto, Portugal, M.A. Del Nobile University of Foggia, Foggia, Italy, D.R. Dias Universidade Federal de Lavras, Lavras, Brazil, O. Duman Akdeniz University, Antalya, Turkey, P. Ferranti Università di Napoli "Federico II", Naples, Italy, I.C.F.R Ferreira Instituto Politécnico de Braganca, Braganca, Portugal, A. Fiorentino Seconda Università degli Studi di Napoli, Caserta, Italy, S. Fiszman Instituto de Agroquimica y Tecnologia de Alimentos, Paterna Valencia, Spain, C.M. Galanakis Galanakis Laboratories, Chania, Greece, M. Giordano University of Turin, Grugliasco (TO), Italy, A. Giri European Commission Joint Research Centre (JRC), Geel, Belgium, A. Gomes da Cruz State University of Campinas, Campinas, Brazil, S. Gorinstein Hebrew University of Jerusalem, Jerusalem, Israel, L.T. Hansen Dalhousie University, Halifax, NS, Canada, E. Janiszewska Warsaw University of Life Sciences-SGGW, Warsaw, Poland, M.E. Jaramillo-Flores National School of Biological Sciences-IPN, D. F. Mexico, Y. Jiang Chinese Academy of Sciences (CAS), China, P. Kandylis University of Patras, Patras, Greece, V. Kontogiorgos University of Huddersfield, Queensgate, England, UK, M. Labra Università degli Studi di Milano-Bicocca, Milan, Italy, C-Y. Ma The University of Hong Kong, Hong Kong, China, A.R.M.F.M. Madureira Universidade Católica Portuguesa, Porto, Portugal, A.G. Marangoni University of Guelph, Guelph, ON, Canada, M. Marcone University of Guelph, Guelph, ON, Canada, J-C Marques Universidade da Madeira, Funchal, Portugal, S. Martini Utah State University, Logan, UT, USA, J. McCallum Agriculture and Agri-Food Canada (AAFC), Charlottetown, PE, Canada, L. Melo Universidade Federal do Rio de Janeiro, Rio de Janeiro - RJ, Brazil, D. Mercer University of Guelph, Kemptville, ON, Canada, M. Mesias Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain, V. Muchenje University of Fort Hare, Alice, RSA, M. Netzel CSIRO (The Commonwealth Scientific and Industrial Research Organization), Coopers Plains, QLD, Australia, M. Nickerson University of Saskatchewan, Saskatoon, SK, Canada, S.F. O'Keefe Virginia Polytechnic Institute and State University, Blacksburg, VA, USA, K.L. Parkin University of Wisconsin at Madison, Madison, WI, USA, A.T. Paulson Dalhousie University, Halifax, NS, Canada, M.T. Pedrosa Silva Clerici Federal University of Alfenas, Centro - Alfenas/MG, Brazil, V.I. Petropulos University Goce Delcev, Stip, Macedonia, J. Pérez-Jiménez Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain, S. Rohn Universität Hamburg, Hamburg, Germany, M.F. Sa Barroso Instituto Superior de Engenharia do Porto, Porto, Portugal, R. Siciliano National Research Council of Italy (CNR), Avellino, Italy, H. Singh Massey University, Palmerston North, New Zealand, N. Singh Guru Nanak Dev University, Amritsar, India, C.-H Tang South China University of Technology, Guangzhou, China, I. Techakriengkrai Ramkhamhaeng University, Huamark Bangkok, Thailand, R.V. Tikekar Drexel U
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