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Annual Review of Food Science and Technology

Annual Reviews (United States)

The Annual Review of Food Science and Technology covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and

The Annual Review of Food Science and Technology covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.

Food sciences
Food safety
Human nutrition
Open access
  • Full open access
Self-archiving
Publication languages
  • English
Journal reputation
Abbreviated title (ISO)
Annu. Rev. Food Sci. Technol.
ISSN L
1941-1421
Frequency
Continual
Additional information

La revue n'accepte pas d'articles soumis sans invitation de sa part : "Annual Reviews articles examine entire subfields in depth and are written by experienced researchers upon invitation from one of our Editorial Committees. We do not accept unsolicited manuscripts, nor do we use outside reviewers."

La revue est sur le modèle économique Suscribe to open (S2O) : this business model uses subscription payments to convert gated access journals to full open access (OA). Under S2O, institutional customers continue to subscribe to the journals that their patrons value. If support is sufficient, new volumes are published OA under a Creative Commons license; if support is insufficient, the paywall is retained.

Article types
Reviews
Publishing costs
No
Research data access policy
No policy
Last updated : 17/01/2024

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