Italian Journal of Food Science

Aim: The Italian Journal of Food Science is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs. food safety and nutrition, and environmental aspects of food processing. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome. Upon request and free of charge, announcements of congresses, presentations of research institutes, books and proceedings may also be published in a special “News” section. Review Policy: The Co-Editors with the Editor-in-Chief will select submitted manuscripts in relationship to their innovative and original content. Referees will be selected from the Advisory Board and/or qualified Italian or foreign scientists. Acceptance of a paper rests with the referees. Frequency: Quarterly - One volume in four issues. Guide for Authors is published in each number and annual indices are published in number 4 of each volume.