Journal Guide

Food Policy is a multidisciplinary journal publishing original research and critical reviews on issues in the formulation, implementation and analysis of policies for the food sector in developing, transition and advanced economies. Policy issues relevant to the journal include:Food production, trade, marketing and consumption.Nutrition and health aspects of food systems.Food needs, entitlements, security and aid.Food safety and quality assurance.Technological and institutional innovation affecting food systems and access.Food systems and environmental sustainability.Conceptual and methodological articles should be written such that they are accessible to the journal's diverse international readership. All articles should make a clear contribution to food policy debates of international interest.Benefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services.Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com

An official journal of the Sensometric Society and the official journal of the European Sensory Science SocietyFood Quality and Preference publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined belowThe journal's coverage includes:• Sensory and motivational studies• Food choice studies of cultural, sensory and environmental factors• Innovative consumer and market research• Geographical, cultural and individual differences in food perception and preferences• Expert versus non–expert perception of quality• Mathematical modelling in relation to food acceptability and food quality• Sensometric analyses and models of food sensory and acceptance parameters• Consumer psychology and behavior• Consumer-driven product development• Product experience and contextual influences• Relevant methodological papers on personal care and other consumer productsBenefits to authorsWe also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers, short communications and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.Topics covered by the journal include:food chemistryfood microbiology and safetyfood toxicologymaterials science of foodsfood engineeringphysical properties of foodssensory sciencefood qualityhealth and nutritionfood biophysics analysis of foodsfood nanotechnologyemerging technologiesenvironmental and sustainability aspects of food processing.Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;Studies describing the antioxidant potential of foods lacking identification of the compounds responsible for the antioxidant activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods;Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;Pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods.Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.Engineering studies lacking of mathematical verification or validation in situ, when appropriate;Fragmented studies, of low scientific quality, or poorly written.Studies with no food component.

Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values--examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: * food scientists and technologists * food and cereal chemists * chemical engineers * agriculturists * microbiologists * toxicologists * nutritionists Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB), an international journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST), provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and a review related to food science and biotechnology. FSB has been covered in Current Contents and Science Citation Index Expanded (SCIE) from 2003. FSB has been also indexed by SCOPUS from September, 2008. Submission of Manuscript FSB operates an on-line submission system. Details of how to submit online and full author instructions can be found at: http://www.fsnb.or.kr. Papers in a series are not accepted. Membership in KoSFoST is not a prerequisite for submission of manuscript for publication. Impact Factor FSB has an impact factor of 1.223 according to the Institute for Scientific Information's 2007 Journal Citation Reports.

Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.

Food Science and Technology International is a leading peer reviewed journal that covers diverse specific aspects related to food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods.

The journal Food Security offers a mixture of original refereed papers taking a synthetic view of the science, sociology and economics of food production, agricultural development, access to food, and nutrition, together with review articles, case studies and letters to the editor. The journal covers the principles and practice of food security per se, taking an overview of the subject or analyzing it with a broad perspective over its many component disciplines.To address the challenge of global food security, the journal probes the constraints - physical, biological, socio-economic and political - which not only limit food production but also the ability of people to access a healthy diet. From this perspective, the journal covers Global food needs; Global food potential; Nutrition, food quality and safety; impinging socio-political factors, and more.Food Security is an official publication of the International Society for Plant Pathology.Food Security is available through Springer Developing Countries Init

Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. 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 are not 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:i) Food product and ingredient design with programmed functionalityii) Food physical chemistry and materials scienceiii) Computer simulation and mathematical modeling of food structuresiv) Sensory properties and oral processing of foodsv) Novel microscopy, analysis and characterization techniquesFood 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.

Food and Agricultural Immunology presents original immunological research with food, agricultural, environmental and veterinary applications. The primary focus of the journal is on the use of immunological techniques and methods which have food, agricultural or veterinary applications. The journal has a wide remit within its chosen subject and welcomes papers directed towards an understanding of the interactions at the interface of the food and immune systems including studies on: * Development of diagnostic systems - all types of ligand based assays, e.g. antibody, aptmer; * Application of ligand based assays to the detection or identification of molecules of interest in Food Science, Agricultural Research, Veterinary Investigations and Clinical Systems relating to Food Allergy or Sensitivity to Agricultural Chemicals; * Studies on allergy and allergic reactions: * Development of allergen-free food systems; * Development of novel assay formats; * Applications of assay systems to the monitoring of food items in relation to safety and labelling; * Food Quality issues, e.g. speciation, adulteration and contamination. Disclaimer for Scientific, Technical and Social Science Publications Taylor & Francis make every effort to ensure the accuracy of all the information (the 'Content') contained in its publications. However, Taylor & Francis and its agents and licensors make no representations or warranties whatsoever as to the accuracy, completeness or suitability for any purpose of the Content and disclaim all such representations and warranties whether express or implied to the maximum extent permitted by law. Any views expressed in this publication are the views of the authors and are not the views of Taylor & Francis.

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:• Primarily concerned with food formulation• That use experimental design techniques to obtain response surfaces but gain little insight from them• That are empirical and ignore established mechanistic models, e.g., empirical drying curves• That are primarily concerned about sensory evaluation and colour• Concern the extraction and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,• Containing only chemical analyses of biological materials.The journal publishes regular special issues focusing on specific topicsCore topic areas:Biotechnology and bioprocessing• Biocatalysis and biotransformations • Bioprocess modelling and optimisation • Bioseparation • Fermentation and cell culture • Bioreactor design, instrumentation and control • Microbial physiology and engineering metabolic • Production formulation • Sterile processing • Systems biology and biological engineering • NanobiotechnologyFood and drink process engineering• Engineering for food safety • Environmental issues in food manufacture • Minimal processing techniques • Packaging • Plant, process and product design • Processing and microstructure interactions • Unit operations, process modelling and optimisation in food engineeringHygienic manufacture and product safety• Fouling and cleaning • Good manufacturing practice • Hazard analysis • Heating and cooling methods, including freezing, pasteurisation and thermal sterilisation • Hygienic design • Non-thermal processes • Process analytical technology (PAT) • Regulation and validation.

For a journal statement regarding "Long term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize", published in Food and Chemical Toxicology, Volume 50, Issue 11, November 2012, Pages 4221-4231, please click here.Food and Chemical Toxicology (FCT), an internationally renowned journal, aspires to publish original research articles and reviews on toxic effects, in animals or humans, of natural or synthetic chemicals occurring in the human environment with particular emphasis on food, drugs, and chemicals, including agricultural and industrial safety, and consumer product safety. Areas such as safety evaluation of novel foods and ingredients, biotechnologically-derived products, and nanomaterials are included in the scope of the journal. FCT also encourages submission of papers on inter-relationships between nutrition and toxicology and on in vitro techniques, particularly those fostering the 3 Rs.The principal aim of the journal is to publish high impact, scholarly work and to serve as a multidisciplinary forum for research in toxicology. Papers submitted will be judged on the basis of scientific originality and contribution to the field, quality and subject matter. Studies should address at least one of the following:Physiological, biochemical, or pathological changes induced by specific substancesTechniques for assessing potential toxicity, including molecular biologyMechanisms underlying toxic phenomenaToxicological examinations of specific chemicals or consumer products, both those showing adverse effects and those demonstrating safety, that meet current standards of scientific acceptabilityManuscripts concerning materials/substances of only local interest for which the chemical composition of the material/substance is not clearly defined will not be considered. Manuscripts addressing only pharmacological properties, or only potentially beneficial effects using in in vitro or in vivo systems, are not within the scope of the journal.FCT is committed to the highest standards. Only papers that have not been previously published, that fit in the above mentioned scope, and that have been reviewed by experts in the field prior to publication will be accepted. Cover letters must state that the paper is new and original and not under consideration for publication elsewhere. Papers pending in other journals will not be considered. Co-authors should be individuals who have contributed substantially to the content of the papers.Benefits to authorsWe provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .Please see the Guide for Authors for information on article submission. If you require further information or help, please visit our support pages: http://support.elsevier.com

Food and Energy Security is a high quality and high impact journal publishing original research on agricultural crop and forest productivity to improve food and energy security.  Keywords: agriculture, food security, energy security, bioenergy, development, plant science

The journal Food and Environmental Virology publishes original articles, notes and reviews on research relating to the transmission of pathogenic viruses via the environment (water, air, soil etc.) and foods. This includes epidemiological studies, identification of novel and emerging pathogens, methods of analysis or characterization, studies on survival and elimination, and development of procedural controls for industrial processes, including HACCP plans. The journal encompasses studies on human, animal, and plant pathogenic viruses which are capable of transmission via the environment or food. Coverage includes Epidemiology; Routes of transmission; Viruses in water treatment plants; Detection of waterborne, foodborne and airborne viruses; Risk Assessment; Modular process risk models; Survival of viruses in the environment and foods; Transport of viruses through soils; Elimination procedures for food and environmental application; Procedural controls and Personal protective efforts.

Food and Foodways is a refereed, interdisciplinary, and international journal devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on the role food plays in human relations, this unique journal explores the powerful but often subtle ways in which food has shaped, and shapes, our lives socially, economically, politically, mentally, nutritionally, and morally. Because food is a pervasive social phenomenon, it cannot be approached by any one discipline. We encourage articles that engage dialogue, debate, and exchange across disciplines. Food and Foodways publishes work by anthropologists, biologists, economists, ethnobotanists, historians, literary critics, nutritionists, psychologists, sociologists, and others who use food as a lens of analysis. We also seek review essays or short topical pieces that are provocative and problematic in nature.Peer Review Policy:All research articles in this journal have undergone rigorous peer review, based on initial editor screening and anonymous refereeing by three anonymous referees.Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.

The Food and Nutrition Bulletin (FNB) is a peer-reviewed, academic journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation. The Journal is one of the leading resources used by researchers, academics, nutrition policy makers and planners in over 125 countries to obtain the most current research and policy information related to nutrition in developing countries. The FNB publishes articles by researchers from around the world that explore critical nutrition issues and potential solutions that developing countries including undernutrition, malnutrition, nutrient bioavailability, food safety, to name a few. This journal is a member of the Committee on Publication Ethics (COPE).