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Food Science and Technology International

Food Science and Technology International

Other Titles in:
Food Chemistry | Food Science | Nutrition

eISSN: 15321738 | ISSN: 10820132 | Current volume: 30 | Current issue: 5 Frequency: 8 Times/Year

INDEXED IN MEDLINE

Food Science and Technology International (FSTI) is a highly ranked, peer-reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:

  • food processing and engineering
  • food safety and preservation
  • food biotechnology
  • chemical, physical and sensory properties of foods

Published eight times per year with additional features such as critical reviews and brief scientific notes that provide essential information from food scientists throughout the world.

All issues of the Food Science & Technology are available to browse online.

This journal is a member of the Committee on Publication Ethics (COPE).
 

Food Science and Technology International (FSTI) is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:

  • food processing and engineering
  • food safety and preservation
  • food biotechnology
  • chemical, physical and sensory properties of foods

Published with additional features such as critical reviews, brief scientific notes, that provide essential information from food scientists throughout the world.

 

Editor in Chief
Antonio Martínez López IATA-CSIC, Spain
Associate Editors
Jose Javier Benedito Universtiat Politècnica de Valencia, Spain
Concha Collar IATA-CSIC, Spain
Matteo Crotta The Royal Veterinary College, University of London, UK
Laura Laguna Cruañes IATA-CSIC, Spain
Raul Grau Universtiat Politècnica de Valencia, Spain
Claudia Monika Haros IATA-CSIC, Spain
Tatiana Koutchma Agriculture and Agri-Food Canada, Canada
Remedios Melero IATA-CSIC, Spain
Vicente Monedero IATA-CSIC, Spain
Teresa Sanz Taberner IATA-CSIC, Spain
Lorenzo Zacarías IATA-CSIC, Spain
Editorial Board
Jose Miguel Aguilera Pontificia Universidad Catolica de Chile, Chile
Stella Maris Alzamora Universidad De Buenos Aires, Argentina
Gustavo V Barbosa-Canovas Washington State University, USA
Elvira Costell Instituto de Agroqummica y Tecnologma de Alimentos, Spain
Luis Cunha Universdade do Porto, Portugal
T.Romen Gormley The National Food Centre Dunsinea, Ireland
Jean Xavier Guinard University of California Davis, USA
Richard W. Hartel University of Wisconsin, Madison, USA
Manuela Juárez Instituto del Frio, (CSIC), Spain
Franco M.Lajolo Universidad de São Paolo, Brazil
Michele Marcotte Agriculture and Agri-Food Canada Food Res. & Dev. Center, Canada
Wenceslao Moreda Martino Instituto de la Grasa. CSIC, Spain
Antonio Mulet Universidad Politécnica de Valencia, Spain
Octavio Paredes-López Centro de Investigacion y de Estodies Avanzados del IPN, Mexico
Micha Peleg University of Massachusetts, USA
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