LWT

Food Science and Technology

Announcement: From January 2022 LWT has become an open access journal. Authors who publish in LWT will be able to make their work immediately, permanently, and freely accessible. LWT continues with the same aims and scope, editorial team, submission system and rigorous peer review. LWT authors will pay an article publishing charge (APC), have a choice of license options, and retain copyright to their published work. The APC will be requested after peer review and acceptance. For more details visit our FAQs page.

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 written in English are welcomed in the form of concise review articles, short reviews, research papers, and research notes.

Papers featuring animal trials, cell cultures, medicinal products or applications, food co-products for non food usage, raw materials (plant or animal) production, breeding and characterisation without connection to their processability, development of analytical methods, sensors or materials without application to a food science question or process analytical technology, solely food product characterisation and packaging solutions (including edible films) without food application or comparison to the industry standard are outside the scope of the journal and will not be considered for publication.