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.
