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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.
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 Journal of Food Safety is a quarterly peer-reviewed scientific journal covering research on microbial food safety. [1] It was established in 1977 and is currently published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2] The editor-in-chief is Vivian C.H. Wu .
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology , but changed to its current name in 1975.
The concept of food additives being "generally recognized as safe" was first described in the Food Additives Amendment of 1958, and all additives introduced after this time had to be evaluated by new standards. [1] [3] The FDA list of GRAS notices is updated approximately each month, as of 2021. [4]
The International Journal of Food Sciences and Nutrition is a peer-reviewed scientific journal that covers food science and nutrition. It is published by Taylor & Francis . As of 2019 [update] the editor-in-chief is Daniele Del Rio ( University of Parma ).
The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science and technology. [1]