EFFoST Annual Conference
Montpellier, France
21st November, 2012
Conference Supporting Journals
Trends in Food Science and Technology
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.
Food Control
Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers: Microbial food safety and antimicrobial systems; Mycotoxins; Hazard analysis, HACCP and food safety objectives; Risk assessment, including microbial risk assessment; Quality assurance and control; Good manufacturing practices; Food process systems design and control; Food Packaging; Rapid methods of analysis and detection, including sensor technology; Environmental control and safety; Codes of practice, legislation and international harmonization; Consumer issues; Education, training and research needs.
Innovative Food Science and Emerging Technologies (IFSET)
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The journal publishes selected research and review articles dealing with engineering, scale-up, safety, sustainability, kinetics and mechanistic aspects of promising food processing technologies. 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; tailor made foods, process control, process packaging interactions; resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms; nutrient retention, accessibility and availability, structural changes, texture and rheology, enzymes; toxins; viruses; allergens in food; 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.
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