Description:
Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the
quality and strengths of its predecessor,
Food Research International has been developed to create a truly international forum
for the communication of research in
food science.
Food Research International provides a forum for the rapid dissemination
of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel,
high quality and high impact review papers, original research papers, short communications and letters to the editors, in the various
disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects
of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops,
conferences on the science, technology and engineering of foods will be also published.
Food Research International does
not publish papers with a product development emphasis, statistical optimizations of processes or surveys. This is based on the editorial
policy of the journal to publish more fundamental work with a strong quantitative emphasis and of a general nature.
Topics covered
by the journal include:
- food chemistry
- food microbiology and safety
- food
toxicology
- materials science of foods
- food engineering
- physical properties
of foods
- sensory science
- food quality
- health and nutrition
- food
biophysics analysis of foods
- food nanotechnology
- emerging technologies
- environmental
and sustainability aspects of food processing.
As an example, subjects that
will not be considered
for publication in
Food Research International include :
- Studies testing different formulations and ingredients
leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;
- Optimization
studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional
and sensorial qualities;
- Studies describing the production of ingredients and only their characterization without a strong
mechanistic emphasis;
- Studies describing the antioxidant potential of foods lacking identification of the compounds responsible
for the antioxidant activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor
components of foods;
- Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data
on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular
biology approaches to support the findings;
- Development of analytical methods not comprising a validation step in situ that
represent the range of conditions faced during their application will not be considered;
- Surveys of chemical, nutritional,
physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and
supported by adequate chemical or microbiological techniques will be considered;
- Pharmacology and nutritional studies papers
focusing in hosts rather than in foods or effects of processing in major and minor components of foods.
- Engineering studies
lacking of mathematical verification or validation in situ, when appropriate;
- Studies of limited interest to the wider Food
Science audience, or lacking novelty;
- Fragmented studies, of low scientific quality, or poorly written.
- Studies
that are too specific to only one area of Food Science, which should be published in more specific journals such as J. Food Engineering,
Food Chemistry or Food Microbiology. Papers published in FRI should be multidisciplinary and general in nature.
- Studies with
no food component.
Submissions that fall within this group will be rejected and given the status "rejected outside
scope".
