Aims and Scope
The following areas are covered in Food Technology and Biotechnology journal:
- Nucleic acids and molecular biology: novel studies on physical and functional characterization of genomes, expression of genomic information, development and application of technologies for the detection of single molecules and molecular interactions, identification of biotechnologically interesting new compounds, molecular bioinformatics and development of automated systems for the above-mentioned fields.
- Physiology and biochemistry: biochemical and physiological studies of metabolisms and enzymes including intermediary metabolism of microorganisms, tissue culture and cell-free systems; bioregulatory investigations at the molecular level including transcription/translation control and growth/product synthesis relationships; design and engineering of products by molecular strategies, protein/enzyme engineering and modification; protein and metabolite secretion; molecular strategies for screening of new or modified products (e.g. pharmaceuticals, bioactive compounds, enzymes); product development based on enforced evolution and combinatorial strategies.
- Biochemical and bioprocess engineering: reaction kinetics, design of reactors, downstream operations and software applications, research on cellular biology and physiology in biochemical processes employing enzymes, microorganisms, mammalian cells, plant cells and tissue, metabolic engineering techniques, design of specific biocatalysts, or specific reactor operations.
- Food chemistry: food analysis and food control, research on degradative and preservative reactions, postharvest physiology of plants and analytical procedures.
- Food engineering and physical properties of food: food preservation and processing operations, food waste recovery, process optimizations for improvement of food quality, separation and concentration of food components, analysis of physical properties of food, thermodynamic relationships, surface properties, sensors, rheology.
- Food microbiology: food fermentation, enzyme production from microorganisms, aplication of enzymes in food processing and preservation, oenology, microbial growth/inactivation, research on foodborne pathogens.
- Sensory and nutritive quality of food: research on flavour, colour and texture of food, quality attributes after processing and storage, preservation techniques, controlled or modified atmosphere storage and packaging, freezing or freeze drying, waste rearrangement and disposal.
Food Technology and Biotechnology publishes the following categories of papers:
- Original scientific papers report unpublished results of original research. They must contain significant and original observations to be critically evaluated. Experimental data should be presented in a way that enables reproduction and verification of analyses and deductions on which the conclusions are based.
- Preliminary communications include short information on the results of scientific research which require immediate publication.
- Scientific notes include reports on shorter but completed research and should be concise.
- Reviews are original, critical and up-to-date surveys of an area in which, preferably, the author himself/herself is active. They should include recent references from international publications.
- Minireviews are papers reviewing narrower topics of particular scientific interest. They should give up-to-date state of the art of the topic they cover.
Papers previously reported at a congress or symposium will be published only if they have not previously been published in proceedings. However, these papers are subject to regular editorial procedure, i.e. evaluation by referees and revision.