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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