Science within Food:

Up-to-date Advances on Research and Educational Ideas

Food Science Book Series #1 - Home

This series is committed to giving an overview of the state of the art, as well as upcoming trends, and to promoting discussion about scientific, technological and educational aspects related to food science.

Food Science is playing an increasingly important role in today's society: health, welfare, economy... and many other related issues make this field one of the most dynamic and relevant areas of current research.

The book will be composed of chapters written by active researchers using original research materials, but presented in a way accessible to a public beyond those ones who are specialists in the topic dealt.
It is the main goal of this approach to take full pedagogical advantage of many research materials that researchers manage around the world but which are outside the scope of more specialized scholarly publications.

This call for papers is aimed to all those researchers who are active in any of the following themes:

  • Food chemistry and biochemistry
  • Food microbiology
  • Food physics
  • Food analysis
  • Food processing and packaging
  • Food engineering and hygienic design
  • Environmental impact of food production and consumption
  • Foods of plant origin
  • Foods of animal origin
  • Formal and non-formal education on the above topics

Please, take some time to read the proposed list of topics for this book.

Education-oriented original research papers and mini-reviews are especially welcome, although more "regular" research papers might also be suitable if the addressed topic is clearly exposed for non-specialists. Mini-reviews can be thematic in nature, or focused on the activity of a specific research group. In this latter case, the work should provide an integrated view of the research carried out by that group across the years.

If you are interested in submitting a chapter proposal, please read the Instructions for authors section.

Abstract submission deadline: 15 March 2017
Chapter submission deadline: 26 June 2017

  • Book title: Science within Food: Up-to-date Advances on Research and Educational Ideas
  • Editor: A. Méndez-Vilas
  • Publisher: Formatex Research Center
  • Publication date: September 2017

Most related cited chapters from Formatex publications:

Fourier tansform infrared (FT-IR) spectroscopy: A rapid tool for detection and analysis of foodborne pathogenic bacteria
  R. Davis and L.J. Mauer Cited 89 times

Biopreservation, an ecological approach to improve the safety and shelf-life of foods
  S. Ananou, M. Maqueda, M. Martínez-Bueno and E. Valdivia Cited 57 times

Folate production by lactic acid bacteria and other food-grade microorganisms
  J.G. LeBlanc, G.S. de Giori, E.J. Smid, J. Hugenholtz and F. Sesma Cited 51 times

Advantages of traditional lactic acid bacteria fermentation of food in Africa
  PK Chelule, MP Mokoena and N Gqaleni Cited 39 times

Antimicrobial volatile essential oils in edible films for food safety
  Wen-Xian Du, Roberto J. Avena-Bustillos, Sui Sheng T. Hua and Tara H. McHugh Cited 25 times

Are consumers aware of the risks related to Biogenic Amines in food?
  P. Russo, G. Spano, M.P. Arena, V. Capozzi, D. Fiocco, F. Grieco and L. Beneduce Cited 24 times

Antimicrobial compounds produced by Bacillus spp. and applications in food
  F. Baruzzi, L. Quintieri, M. Morea and L. Caputo Cited 20 times

Plant antimicrobials in food applications: Minireview
  Yasmina Sultanbawa Cited 16 times

Characterization of food texture: application of Microscopic technology
  M. Fazaeli, M. Tahmasebi and Z. Emam Djomeh Cited 14 times

Essential oils against yeast and moulds causing food spoilage
  Judit Krisch, Tserennadmid Rentsenkhand and Csaba Vágvölgyi Cited 14 times