Journals in Food science and technology
Journals in Food science and technology
The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.
Food and Bioproducts Processing
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged, including modelling and digitalisation studies. The Editorial Board is especially interested in papers that extend the boundaries of food and bioproducts processing using engineering principles.The journal publishes regular special issues focusing on specific topics. The core topic areas covered are:Biotechnology and Bioprocessing Biocatalysis and biotransformations Biocompatible materials and scaffolds Bioprocess modelling and optimization Bioreactor design and control Bioseparation Fermentation and bioreactor design Microbial physiology and metabolic engineering Product formulation Scale-up and preservation technologyBiorefinin... and Integrated Bioresource Engineering Process integration of biorefineries Feedstock fractionation and separation in relation to biorefinery integration Biorefineries and the Food-Energy-Water nexus Biorefinery value chain optimisation Integration of biorefinery concepts with food processing New functional food ingredients and non-food materials made feasible through the biorefinery context Biorefinery sustainability metrics Dynamic modelling and analysis of biorefinery systemsFood and Drink Process Engineering Engineering for food safety Environmental issues in food manufacture Minimal processing techniques Packaging Plant, process and product design Processing and microstructure interactions Unit operations, process modelling and optimization in food engineeringHygienic Manufacture and Product Safety Fouling and cleaning Good manufacturing practice Hazard analysis Heating and cooling methods, including freezing, pasteurization and thermal sterilization Hygienic design Non-thermal processes Process Analytical Technology (PAT) Regulation and validationPapers should be written in precise and concise English. Guidance on writing is available in the following open access articles:https://www... Introduction should identify, clearly, the new science or novel contribution to knowledge in the work, and how it differs from previous studies in the field. FBP has a strong engineering focus and the Discussion should indicate how the findings can be applied to other, related but different systems. Papers that are not likely to be published are those:That use experimental design techniques to obtain response surfaces but gain little insight from them, and do not compare results to established mechanistic models; Demonstrating the application of existing methods to particular materials without providing new insights or quantitative models that would allow the findings to be applied to other materials without extensive experimentation; That are empirical and ignore established mechanistic models, e.g., empirical drying curves; Concerning the extraction, encapsulation and/or antioxidant activity of a specific food or biological material without providing insight that could be applied to a similar but different material; Containing only chemical analyses of biological materials or foodstuffs; Primarily concerned with food formulation; That are primarily concerned about sensory evaluation and colourArtificial Intelligence (AI)/Machine Learning (ML)Studies employing AI/ML should clearly serve the above Aims and Scope.Examples of topics within AI/ML that are likely to be considered for publication include studies showcasing, for the first time, how feedstock and system properties and features (and their elucidation) can effectively serve process design, towards pursuing efficiency in the food, drink and bioproduct/biomanufa... sectors.Topics that are unlikely to be published include:Peripheral characterisation of size and morphology (e.g. via computer vision, feature extraction, pattern recognition) that does not address the stated goals.Feedstock and product attributes (and their approximation via AI/ML-based prediction). These are a means to an end, and must be explicitly shown to contribute (via theoretical, modelling, experimental, or combined studies) towards advancing the understanding and practice of food and bioproducts processing, under both substance and systems complexity.- ISSN: 0960-3085
Current Opinion in Food Science
Current Opinion in Food Science is a review journal that aims to provide specialists with a unique and educational platform to keep up to date with the expanding volume of information published in the field of food science. It publishes 6 issues per year covering the following 12 sections, each of which is reviewed once a year: Food Physics and Materials Science; Food Engineering and Processing; Food Toxicology; Food Chemistry and Biochemistry; Food Bioprocessing; Food Microbiology; Food Safety; Food Mycology; Sensory Sciences and Consumer Behavior; Functional Foods and Nutrition; Foodomics Technologies; Innovations in Food Science.Current Opinion in Food Science builds on Elsevier's reputation for excellence in scientific publishing and long-standing commitment to communicating reproducible biomedical research targeted at improving human health. It is a companion to the new Gold Open Access journal Current Research in Food Science and is part of the Current Opinion and Research (CO+RE) suite of journals. All CO+RE journals leverage the Current Opinion legacy of editorial excellence, high-impact, and global reach to ensure they are a widely read resource that is integral to scientists' workflow.- ISSN: 2214-7993
Journal of Trace Elements in Medicine and Biology
Journal of the Federation of European Societies on Trace Elements and Minerals - FESTEMThe journal provides the reader with a thorough description of theoretical and applied aspects of trace elements in medicine and biology and is devoted to the advancement of scientific knowledge about trace elements and trace element species. Trace elements play essential roles in the maintenance of physiological processes. During the last decades there has been an important progress in scientific investigation about the function and binding of trace elements. The Journal of Trace Elements in Medicine and Biology focuses on the description and dissemination of scientific results concerning the biological role and action of trace elements including different fields such as analytical methods, biochemistry, patho-biochemistry of metabolic processes, molecular biology, nutrition, toxicology, environmental toxicology, epidemiology, clinical applications in diagnosis, therapy, food chain and veterinary medicine. Progress in the knowledge of the biological role of trace elements depends, however, on advances in trace elements chemistry. The Journal of Trace Elements in Medicine and Biology publishes high quality, evidence-based research and includes only those studies that base their results on proven analytical methods and in which the quality assurance regarding the execution of experiments and achievement of results is guaranteed.The Federation of European Societies on Trace Elements and Minerals (FESTEM) The International Society for Zinc Biology (ISZB)- ISSN: 0946-672X
Radiation Physics and Chemistry
The Journal for Radiation Physics, Radiation Chemistry and Radiation Processing A multidisciplinary journal linking science and industryRadiation Physics and Chemistry is a multidisciplinary journal that provides a medium for publication of substantial and original papers, reviews, and short communications which focus on research and developments involving ionizing radiation in radiation physics, radiation chemistry and radiation processing.Radiation Physics and Chemistry aims to publish articles with significance to an international audience, containing substantial novelty and contributions to science. We expect that articles present new insight or hypothesis testing, that they focus on radiation effects or applications of ionizing radiation, provide uncertainties and statistical analysis where relevant, and present their findings in context with discussion of past and recent literature. The editors reserve the right to reject, with or without external review, articles which do not meet these criteria. This could include articles which are very similar to previous publications, except that target substrates, materials, analyzed sites or experimental methods have been changed.A fuller though not exhaustive list of topics that are considered for publication include:Radiation PhysicsFundamental processes in radiation physics Interaction mechanisms for example scattering and absorption of photon and particle radiations Attenuation coefficients X-ray fluorescence Cherenkov effect Polarization Effects of periodic structures (Bragg diffraction, channelling, parametric x-radiation, etc)Mathematical methods in radiation physics, reference dataRadiation sources and detectors Accelerator and radionuclide spectra and other properties Radiation fields from point and extended sources Detector response functions Basic physics of Dosimetry Radiation transport Buildup factorsRadiation ChemistryIonizing radiation induced ionic and radical reactions Kinetics and mechanism of radiolysis reactions Pulse radiolysis technique and measurements Nanoparticle production by ionizing radiation Radiation induced chain reactions, polymerization Irradiation effects on polymers Dose and dose rate effects LET effects on chemical reactions Pollutant removal by ionizing radiation Computational models on radiation chemical reactionsPapers on photochemistry, microwave chemistry and thermochemistry are believed to belong to the scope of RPC only if they have strong relevance to radiation chemistry. EPR papers will only be considered for publication when the method is used for clarifying radiation chemical processes, e.g. by determining the nature of the transient intermediates. Radiochemistry papers such as tracer technique, radon or other radionuclide measurements, isotopic constitutions fall outside the scope of the journal.Radiation ProcessingRadiation Sterilization Microbiology Toxicology Biocompatibility ValidationFood irradiation Microbiological quality Chemical effects Nutrition Detection induced radioactivityPolymer... Synthesis Polymerization Curing Grafting Crosslinking Degradation CompositesEnvironmen... Effluent gas Waste water Water purification Toxin reduction Sludge Recycling of wastesRadiation effects Semiconductors Gemstones Crystals CeramicsDosimetry and process control Dosimeter systems Analytical instrumentation Environmental influence Measurement uncertaintyRadiation sources and facilities for radiation processing Electron Accelerators Gamma and x-ray facilities Safety issues Transport of radioisotopes- ISSN: 0969-806X
PharmaNutrition
PharmaNutrition is the truly multidisciplinary home for preclinical and clinical researchers in academia and industry, working at or close to the interface of nutritional and pharmacological treatment concepts: where “nutrition” (food, food ingredients, specialized enteral and parenteral nutrition) and “pharma” (pharmacological intervention, clinical studies) meet, including the combination of the two. The journal is published quarterly.- ISSN: 2213-4344
Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology
Comparative Biochemistry & Physiology (CBP) publishes papers in comparative, environmental and evolutionary physiology.Part B: Biochemical and Molecular Biology (CBPB), focuses on biochemical physiology, primarily bioenergetics/energy metabolism, cell biology, cellular stress responses, enzymology, intermediary metabolism, macromolecular structure and function, gene regulation, evolutionary genetics. Most studies focus on biochemical or molecular analyses that have clear ramifications for physiological processes.All four CBP journals support and follow the editorial direction from all the major societies in the field:Australia & New Zealand Society of Comparative Physiology and Biochemistry (ANZSCPB)American Physiological Society (APS)Canadian Society of Zoologists (CSZ)Deutsche Zoologische Gesellschaft (DZG)European Society of Comparative Physiology and Biochemistry (ESCPB)Japanese Society for Comparative Physiology and Biochemistry (JSCPB)South American Society for Comparative Physiology and Biochemistry (SASCPB)Societe de Physiologie (SDP)Society for Experimental Biology (SEB)Society for Integrative & Comparative Biology (SICB)CBP journals are focused on promoting the authors and the work published in the journal:All articles are carefully evaluated directly by the Editors-in-Chief who are leading experts in their field.Availability: contact the Editor-in-Chief for any questions you may have.The Journal will provide upon request free PDFs to all authors who may not have access to their articles via their institution or library.Publication is free to authors (no color or page charges).Supporting open access: if your funding body or institution requires your article to be open access, CBP offers that option. Please see details here.Reuse figures from any CBP article via "get rights and content" hyperlink available within each article (below author names and affiliations) on ScienceDirect.Please click here for more information on more general author services.Other CBP journals Part A (CBPA): Molecular & Integrative Physiology Part C (CBPC): Toxicology & Pharmacology Part D (CBPD): Genomics and Proteomics- ISSN: 1096-4959
Journal of Food Engineering
Journal of Food Engineering (JFE), since its first issue in 1982, aims to provide an international forum for publication of original research papers on any subject at the interface between food and engineering, particularly those of relevance to industry with emphasis on novelty, engineering rigor and clear perspectives of applications, including:Engineerin... properties of foods, food (multi-phase and multi-scale) physics and physical chemistry with their effects on food processing with novelty and relevance of engineering properties to food manufacturing.Innova... methods, sensors and actuators for food processing, quality and safety, packaging, storage, and supply chain, Advanced engineering aspects of analysis, design and optimization of food processing, control of food processing equipment and plant,Artificial intelligence and data-driven innovations with an emphasis on industrial applications, andSustainability and economics of the proposed solutions for food engineering, including alternative processes.With respect to process design and optimization, mathematical modeling studies with validation and process applications in conventional and novel processing illustrating food engineering principles are of particular interest. The use of specific software in modeling studies should avoid using the black-box approach and present the fundamental details of the applied modeling approach. Design and optimization studies should demonstrate engineering rigor rather than only observational comparisons. For analytical techniques (such as imaging methods and image processing with machine learning, and the use artificial intelligence), the manuscripts should demonstrate the required scientific background and potential innovative food process applications. Food packaging related manuscripts focusing on quantitative analysis (e.g., release kinetics, diffusion modelling, novel shelf-life modelling methods) are also of interest for publication in JFE.For review articles, critical comprehensive reviews should present a detailed background of the given subject with critical opinions of the authors suggesting challenges and priorities for the future research. The authors must have a significant scientific background on the topic to discuss the insights obtained from the literature with a critical assessment of the food engineering rigor of the reviewed works. Our expectation of engineering rigor in works published in JFE has various aspects:clear presentation of the underlying (e.g., physical or chemical) mechanism and its rationale within the (food) engineering discipline,developme... of theoretical considerations that are well grounded in physical/chemical sciences, experimental design and approaches described in a sufficient manner so that they can be replicated in another laboratory,data analysis based on well-established statistical methods,development of mathematical models with validation and for broader application of results, discussion of results that demonstrate how the work uniquely contributes to new knowledge, andwhen appropriate, application of results to industrial-scale problem-solving, with an emphasis on quantitative approach and analysis.- ISSN: 0260-8774
Process Biochemistry
Process Biochemistry is an application-orientat... research journal devoted to reporting advances with originality and novelty, in the science and technology of the processes involving bioactive molecules and living organisms. These processes concern the production of useful metabolites or materials, or the removal of toxic compounds using tools and methods of current biology and engineering. Its main areas of interest include novel bioprocesses and enabling technologies (such as nanobiotechnology, tissue engineering, directed evolution, metabolic engineering, systems biology, and synthetic biology) applicable in food (nutraceutical), healthcare (medical, pharmaceutical, cosmetic), energy (biofuels), environmental, and biorefinery industries and their underlying biological and engineering principles.Main topics covered include, with most of possible aspects and domains of application: • Fermentation, biochemical and bioreactor engineering • Biotechnology processes and their life science aspects • Biocatalysis, enzyme engineering and biotransformation • Downstream processing • Modeling, optimization and control techniques.Particula... aspects related to the processes, raw materials and products, also include: • Quantitative microbial physiology, stress response, signal transduction • Genetic engineering and metabolic engineering • Proteomics, functional genomics, metabolomics, and bioinformatics • Chiral compounds production, cell free protein system, high-throughput screening, in-vivo/in-vitro evolution, enzyme immobilization, enzyme reaction in non-aqueous media • Mass transfer, mixing, scale-up and scale-down, bioprocess monitoring, bio-manufacturing • Cell, tissue and antibody engineering: animal and plant cells/tissues, algae, micro-algae, extremophile, antibody screening and production • Environmental biotechnology: biodegradation, bioremediation, wastewater treatment, biosorption and bioaccumulation • Bio-commodity engineering: biomass, bio-refinery, bio-energy • Bioseparation, purification, protein refolding. • Other new bioprocess and bioreactor related topics especially on application to healthcare sectors- ISSN: 1359-5113
International Journal of Gastronomy and Food Science
The official journal of AZTI, the Basque Culinary Center, and MugaritzThe International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. We seek articles with clear evidence of this interaction, and articles focusing only on food science will not be considered. This journal equally encourages scientists and chefs to publish original scientific papers, review articles, commentaries and original culinary works.Chefs, either alone or in collaboration with a research team, are welcome to send papers on any culinary work, conceptual or methodological, developed in a restaurant and related to techniques, ingredients, creative process or concepts. Chefs must clearly indicate the contribution of their work to the progress of gastronomic knowledge.Scientists from all backgrounds are encouraged to send their research related to gastronomy.IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as, but not limited to:Food Science in relation to Gastronomy: food chemistry and physics, food technology, food microbiology and enzymology, genetics/genomics, new ingredients, health and nutrition, new product developmentSensory experiences related to food: sensory science, perception, preferences, chemesthesis, enhancing sensory properties of food, neuroscience, psychology (pleasure, interoception...)Inn... in Gastronomy: culinary concepts, creativity in gastronomy, culinary trends, work systems & protocols, culinary performance, culinary techniques, gastronomic experience (interaction exercises, environment, plating etc.)Gastronomy in perspective: gastronomic tourism, sustainability in gastronomy, economic, social and cultural aspects of gastronomy, management of gastronomic business models, culinary traditions, culinary history, bibliographic studies on culinary books (recipes, cook books and menus).IJGFS aims to cover all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history business and management focusing on gastronomy and food sociology. All areas of interest are contributing to a better understanding of this broad term and its practical implications for science and society.- ISSN: 1878-450X
Food Quality and Preference
A journal devoted to sensory, consumer and behavioural research in food and non-food products.Food Quality and Preference is the official journal of the Sensometric Society and the official journal of the European Sensory Science SocietyFood Quality and Preference publishe... original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined below.The journal's coverage includes:Sensory and motivational studiesFood choice studies of cultural, sensory and environmental factorsInnovative consumer and market researchGeographical... cultural and individual differences in perception and preferencesHealth and wellbeing studiesMathematical modelling in relation to acceptability and food qualitySensometric analyses and models of sensory and acceptance parametersConsumer psychology and behavior, including the study of emotionsConsumer-dri... product developmentProduct experience and contextual influencesMethodolog... papers on personal care and other consumer products- ISSN: 0950-3293
