Supporting publications

Food Structure

Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. In its first year (2014), articles published were downloaded over 12,000 times. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research will not be accepted. Significance of the research findings for the food science community and/or industry must also be highlighted. Original research articles as well as review articles as they relate to food structure and functionality are welcomed. The key areas of interest include:

  1. Food product and ingredient design with programd functionality
  2. Food physical chemistry and materials science
  3. Computer simulation and mathematical modeling of food structures
  4. Sensory properties and oral processing of foods
  5. Novel microscopy, analysis and characterization techniques

Food Structure is an e-only journal (no print) that capitalizes on the use of animation in the form of 'movies', time series and dynamic visualization of food structures (e.g., 3D protein gels or fat crystal networks) from multiple angles - a first for any food-related journal.

Conference Special Issue

Food Structure Special Issue: 2018 3rd Food Structure and Functionality Forum Symposium

Selected, refereed papers from the 2018 3rd Food Structure and Functionality Forum Symposium will be published in a special issue of Food Structure. Oral and poster presenters at the conference are invited to submit full manuscripts for consideration for inclusion in the special issue. All manuscripts will be subject to the normal process of peer review. All papers submitted and accepted for the 3rd Food Structure and Functionality Forum Symposium Special Issue will be published in the next available issue of Food Structure and also become part of a virtual special issue; publication times on acceptance will be significantly improved over past special issues. Please note that acceptance of an abstract in the symposium programme does not imply acceptance of an accompanying paper for publication in the Food Structure special issue. Manuscripts should be submitted by 1 November 2018.

Your manuscript must be prepared according to the journal's Guide for Authors, which can be found on the journal web page at https://www.journals.elsevier.com/food-structure.

Detailed information on the journal, including its Aims and Scope, is also available on the web page. Manuscripts for the special issue must be submitted online, using Elsevier's electronic submission system (EVISE), at https://www.evise.com/profile/api/navigate/FOOSTR, starting from 1 August 2018.

Please do not attempt to submit your paper prior to this date. When submitting your paper, select article type “FSaFFS 2018 Special Issue” when prompted in EVISE. NB – please do not send manuscripts to the conference secretariat address.


Food Structure

The International Dairy Journal publishes significant advancements in dairy science and technology, communicating quality, hypothesis-based research and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.

International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.

Conference Special Issue

International Dairy Journal Special Issue: 2018 3rd IDF Symposium on Microstructure of Dairy Products

Selected, refereed papers from the 2018 3rd IDF Symposium on Microstructure of Dairy Products will be published in a special issue of the International Dairy Journal. Oral and poster presenters at the conference are invited to submit full manuscripts for consideration for inclusion in the special issue. All manuscripts will be subject to the normal process of peer review. All papers submitted and accepted for the 3rd IDF Symposium on Microstructure of Dairy Products Special Issue will be published in the next available issue of the International Dairy Journal and also become part of a virtual special issue; publication times on acceptance will be significantly improved over past special issues. Please note that acceptance of an abstract in the symposium programme does not imply acceptance of an accompanying paper for publication in the International Dairy Journal special issue. Manuscripts should be submitted by 1 November 2018.

Your manuscript must be prepared according to the journal's Guide for Authors, which can be found on the journal web page at https://www.journals.elsevier.com/international-dairy-journal.

Detailed information on the journal, including its Aims and Scope, is also available on the web page. Manuscripts for the special issue must be submitted online, using Elsevier's electronic submission system (EES), at http://ees.elsevier.com/inda, starting from 1 August 2018.

Please do not attempt to submit your paper prior to this date. When submitting your paper, select article type “VSI: 3rd IDF Microstructure” when prompted in EES.

NB – please do not send manuscripts to the conference secretariat address.