Agriculture and Horticulture

Food Chemistry has three open access companion journals: Food Chemistry: X, Food Chemistry: Molecular Sciences and Food Chemistry Advances.
Food Chemistry publishes papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used.
Topics featured in Food Chemistry include:
-Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;
– Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry;
– Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions;
– Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes;
–Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate.

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.
 

Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel and have a clear connection to the microbiology of foods or food production environments. The microbiological aspects of all stages of food production, from pre- to post-harvest and throughout processing and preparation, are of interest. Studies should be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.

'Fresh Produce Journal is the number one provider of news, information and analysis for the UK fresh produce business.

The FPJ is the reference point of choice for business leaders working in the UK’s fresh fruit and vegetable supply chain. They are the decision makers who operate from the supermarket shelf to the farm gate. They want quality news and information to give them the best competitive edge. They use the Fresh Produce Journal as a platform to present their products and services to key buyers in the business.'

First published in 1937, the Journal of Food Protection® includes refereed scientific research and authoritative review articles on a variety of food safety and protection topics. JFP is the leading publication in the field of food microbiology and remains the premier journal dedicated to food safety. The journal is published by the International Association for Food Protection which is supported by the largest food science community.

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.