Food Science and Technology International is an actualized version of Revista Española de Ciencia y Tecnología de Alimentos, edited by Consejo Superior de Investigaciones Cientificas (CSIC) with the collaboration of Professor G. Barbosa, and produced and distributed by Chapman & Hall.

Food Science and Technology International publishes reviews, scientific and technical articles and research communications in both English and Spanish from an array of international authors.

Topics include:

  • composition of foods
  • nutritional quality
  • sensory quality
  • food microbiology
  • food engineering
  • food processing
  • food analysis
  • food toxicology
  • biotechnology
  • food preservation

All articles are abstracted in both English and Spanish; papers in Spanish include an extended abstract in English, and tables and graphs are labelled in both languages.

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Editor-in-Chief: Luis Durán, CSIC, Valencia, Spain

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