Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical and comprehensive reviews and commentaries 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 novel food materials such as bioactive substances, alternative protein and novel food ingredients; advances in food engineering and manufacturing technologies including processing, preservation, packaging and digital transformation; molecular, micro- and macro-structure of foods; new developments in food security, sustainability and/or waste management; advanced technological applications including nanoscience and biotechnology; quality assurance including advanced methodology and applications of various -omics techniques; food traceability and authenticity; food safety including the risk assessment of chemical and/or biological hazards; food allergies and intolerances; food function and its relationships with food structure, food composition, nutrition and health benefits; consumer attitude, and policy/regulation.
This journal primarily publishes critical and comprehensive reviews and does not publish original research papers.
Subjects not considered for publication:
Reviews on plant science, agronomics, plant breeding, veterinary issues or on non-food applications such as drug development, cosmetics, pharmacology, pharmacognosy, medical/health orientated papers, or bibliometric analysis as such will not be considered.