Trends in Food Science & Technology is the only truly international peer-reviewed journal 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 ... click here for full Aims & Scope
Trends in Food Science & Technology is the only truly international peer-reviewed journal 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 biotechnological 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.
Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar
of upcoming conferences, courses and exhibitions. It does not publish research papers.
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Executive Editor Contact the Editor
P. Finglas
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