Food Science and Technology

The «Food Science and Technology» edition opens possibility of association of variou s categories of readers with scientists, teachers, students and experts in the field of nutriciology, production, storage, use of foodstuff, safety control, etc.

The main scientific directions of publication:

• Nutriciology, dietology, problems of nutrtion;
• Bioprocesses, biotechnology of food products, BAS;
• Chemistry of food products and materials. New raw materials;
• Technology and safety of food products;
• Ecology and environmental protection in the aspect of food production
• Perfume and cosmetic products: ingredients, recipes, innovations and technologies

Applications to problems in both developed and less-developed countries are welcomed. Articles need to make a significant contribution to the theoretical and /or methodological literature on the subject and contain a strong scientific component.