Science of Food The new IUFoST journal, npj Science of Food, is co-published with Nature, the world’s most highly cited interdisciplinary science journal. This landmark online-only, open-access journal will provide a forum devoted to expanding food science research. Dr. Pingfan Rao, npj Science of Food co-editor-in-chief with Dr. Sharon Shoemaker confirms that this platform for high-impact research is aimed at expanding the frontiers of food science by bridging food and nutrition sciences with biological and medical sciences and also basic chemical approaches with the complexity of food. Going beyond conventional aspects of food science, the journal will provide novel perspectives and multidisciplinary, cross-boundary information appealing to the food science and nutrition communities, policy and regulation makers and, eventually, the general public.
npj Science of Food will energise the field towards better and more rigorous research in a key areas including physiochemical changes and interactions among food ingredients caused by processing, eating, digestion and food additives; interactions between food and various alimentary tract elements; physiological mechanism of body responses to foods; food policy and food safety; and security and sustainability of the food industry.
Nature Research, part of Springer Nature, will co-publish the journal with Beijing Technology and Business University and IUFoST. It will publish internationally relevant open research on food science, which can be submitted online.
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Trends in Food Science & Technology is an official scientific journal of the International Union of Food Science and Technology (IUFoST). It is one of the premier international peer-reviewed journals 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 bio technological 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.
Food Control is an official scientific journal of the International Union of Food Science and Technology (IUFoST). It is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers:
- Microbial food safety and antimicrobial systems
- Hazard analysis, HACCP and food safety objectives
- Risk assessment, including microbial risk assessment
- Quality assurance and control
- Good manufacturing practices
- Food process systems design and control
- Food Packaging
- Rapid methods of analysis and detection, including sensor technology
- Environmental control and safety
- Codes of practice, legislation and international harmonization
- Consumer issues
- Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.
The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions that do not fulfill these requirements will not be considered for review and publication.
Food Research International is an official journal of the International Union of Food Science and Technology (IUFoST). It 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, short communications 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 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.
LWT – Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions that do not fulfil these requirements will not be considered for review and publication. Submission of a paper will be held to imply that it presents original research, that it has not been published previously, and that it is not under consideration for publication elsewhere.
Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.