Nonprofit publisher Annual Reviews, US, has announced a new Annual Review of Food Science and Technology. The journal is the first to offer in-depth critical reviews focused exclusively on current and significant developments in the multidisciplinary field of food science and technology.
Food scientists and engineers, food microbiologists, and those in the fields of plant biology, genomics, biotechnology, and nutrition will all benefit from Annual Reviews' authoritative, expert overview of the technical aspects of food production, distribution and consumption. The series is co-edited by Michael P. Doyle of the University of Georgia and Todd R. Klaenhammer of North Carolina State University.
Topics in the journal's inaugural volume 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. The series is available online and in print, via http://food.annualreviews.org.
Annual Reviews synthesises the definitive books, articles and other academic sources in biomedical, physical and social sciences, including economics. Its objective overviews prevent duplication of research effort, address conflicting studies, root out errors of fact or concept, and suggest effective new research directions.
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