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The following scientific journals and books are produced by and/or available from EFFoST:
Taste of Science is a new innovation magazine for small and medium-sized enterprises, in which emerging research will be re-communicated in a less technical manner. Taste of Science is made possible by the TRADEIT Project and EFFoST.
Taste of Science is a free magazine that inspires small and medium-sized enterprises to grow their business. The easy-to-read articles keep the reader posted on trends, new scientific knowledge and technological developments.
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 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 publishes 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; 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. The online Guide for Authors can be found at http://ees.elsevier.com/ifsetThe online Guide for Authors can be found at http://ees.elsevier.com/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 work described should…
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. Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.
Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
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…
Executive Editor: P. Finglas
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.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.
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. Contributions that do not fulfil these requirements will not be considered for review and publication.
In the past few years it has become evident that there are topics that deserve attention, but do not easily fit into existing publications, such as regular scientific journals and scientific book series. For the journals there is too much information and for books it is not enough. Expanding it to a full-size book would dilute the messages that deserve attention and reducing it to fit a journal would cause incomp;ete information. EFFoST therefore decided to initiate a new series of publications, baptised “EFFoST Critical Reviews”. It is meant to fill the gap between the journals and the books. We have found Academic Press/Elsevier to be willing to publish these reviews.
“Securing safe water supplies – Comparison of applicable technologies”, written by Erik Voigt, Henry Jäger and Dietrich Knorr. This 90- page review discusses the availability of potable water in the world and technologies to make water safe, in paticular under difficult circumstances, such as after natural disasters. The review, however, covers technologies that are applicable everywhere, in disaster areas as well as in developing and developed countries. The review is the result of a thorough study by the authors of the global situation with respect to the availability of potable water as a part of the EU-Project NovelQ.
If you are interested in the book, please click the link below.