A good way of keeping up-to-date with current research is to subscribe to alerts from your favourite journals.
JournalTOCs is a free service which allows you to set up alerts to any new articles published by food journals.
The Electronic Journals A-to-Z enables you to easily find and access any of the full-text online journals available at the University of Lincoln. You can view lists of journals organised alphabetically and by subject, and you can search for a journal by title keyword.
To access the Electronic Journals A-to-Z go to The Library Website select Electronic Journals from the Find tab.
Relevant titles you can access the full content electronically include:
If you find a journal article that you would like to read, as long as the University subscribes to the journal, you should be able to access it. If there is an option to click on access via your institution, select this and then enter your student email address and password when you see the UoL log in window.
Your student email address is:
student ID number@students.lincoln.ac.uk
If you are struggling to access the journal, please contact your Subject Librarian jharby@lincoln.ac.uk
'Established for over 22 years, CAD User AEC is focused exclusively on the market for Architectural, Civil Engineering, Construction design and build solutions. It is read by Construction Professionals throughout the industry'
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• 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 Journal of Food Engineering publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Meat Science has been the leading journal in its field now for more than 40 years.
The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem. Papers on large birds (e.g. emus, ostriches) and wild capture mammals and crocodiles will be considered.
Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries 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 novel food materials such as bioactive substances, alternative protein and novel food ingredients; advances in food engineering and manufacturing technologies including processing, preservation, packaging and digital transformation; molecular, micro- and macro-structure of foods; new developments in food security, sustainability and/or waste management; advanced technological applications including nanoscience and biotechnology; quality assurance including advanced methodology and applications of various -omics techniques; food traceability and authenticity; food safety including the risk assessment of chemical and/or biological hazards; food allergies and intolerances; food function and its relationships with food structure, food composition, nutrition and health benefits; consumer attitude, and policy/regulation.
The PPMA serves both members and their customers by providing the most authoritative and comprehensive sources of information on machinery through its directories, the journal Machinery Update, exhibition newsletters, electronic directories, website and other publications.
Incorporated in 1987, the Processing & Packaging Machinery Association (PPMA) was born out of eight founder member companies.
The SNACKS MAGAZINE is one of the industry's leading sources of news and
information about the European savoury snacks and peanut markets and is the
prime vehicle of communication for the European Snacks Association (ESA)
with its members and the international snack food industry.
Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing.
International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
The Journal of Food Process Engineering publishes original research on applications of engineering principles and concepts to food and food processes. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes.
