Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original
contributions on new developments in food science and emerging technologies. IFSET is an international journal that publishes
innovative papers in the field of food chemistry, biochemistry, microbiology, technology and nutrition. The ... click here for full Aims & Scope
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original
contributions on new developments in food science and emerging technologies. IFSET is an international journal that publishes
innovative papers in the field 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. Papers submitted for publication must be novel and of high scientific quality and impact. Only
papers which advance current scientific knowledge, with industrial relevance, which advance current understanding will be considered
for review and publication. IFSET does not publish preliminary or confirmatory results. The journal will publish selected research
and review articles dealing with engineering, scale-up, safety, sustainability, kinetics and mechanistic aspects of promising food processing
technologies. Each article should make a clear contribution to further the understanding of a given science and technology area, and
help clarify, when possible, whether or not it could be adopted by the food industry. Articles addressing the novel combination of more
than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food
science, including food biotechnology, nutrition and material science.
Topics covered include:
Process/structure/functionality
relationships; interaction between nutrition and processing; tailor made foods process control, process packaging interactions; resource
efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms; enzymes; toxins; viruses; allergens
in food; retention of nutrients; minimal processing; high pressure processing; pulsed electric fields; microwave and radiofrequency heating;
ultrasonics; cold plasma; high pressure homogenization; subcritical water; supercritical critical CO2; non-thermal processing; sub-zero
temperature processing;.
The online Guide for Authors can be found at 
http://ees.elsevier.com/ifset
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Editors Contact the Editor
D. Knorr
M. Hendrickx
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