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Comprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists (Chicago, Illinois) that was established in 2002. Its main focus is food science and food safety. This includes nutrition, genetics, food microbiology, food chemistry, history, and food engineering.
African Journal of Food, Agriculture, Nutrition and Development; The American Journal of Clinical Nutrition; Appetite; Comprehensive Reviews in Food Science and Food Safety
Comprehensive Reviews in Food Science and Food Safety (2002 – Online only) – This journal, published bimonthly, deals with a broad review of a narrowly defined topic relating to food science and technology, including physiology, economics, history, nutrition, microbiology, engineering, processing, and genetics. All aspects of these reviews ...
The Annual Review of Food Science and Technology is a peer-reviewed scientific journal published by Annual Reviews. It releases an annual volume of review articles relevant to the field of food science. It has been in publication since 2010. The editor is David J. McClements.
Doyle was the first food microbiologist to study E. coli. He developed patents for several food safety interventions, including one used as a meat wash. [2] Doyle was a founding editor of the Annual Review of Food Science and Technology in 2010 [3] [4] continuing through 2021. [5]
Donald Schaffner, a Rutgers food science and safety expert who reviewed the inspection documents, said reports of condensation throughout the plant are concerning because that's a known risk ...
Its publication deals with issues on food science and technology, including food allergy, food chemistry, food engineering, food processing, and product development. The editor-in-chief in 2007 was Peter Berry Ottaway.
But, the FDA also noted that food additives must be “generally recognized as safe” (GRAS), and “must be supported by science that demonstrates its use meets the FDA’s safety standard.