Food systems (ISSN: 2618-9771)

Description

The Journal “Food systems” was founded by V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences and registered by the Federal Service for Supervision of Communications, Information Technology, and Mass Media (certificate of registration of the printed publication ПИ № ФС77-71610 of 13.11.2017, certificate of registration of the online publication ЭЛ № ФС 77-72022 of 26.12.2017). In 2018, the Journal was assigned ISSN 2618-9771 (Print) and ISSN 2618-7272 (Online). Circulation: 300 copies. Frequency: 4 issues a year.
The Journal is distributed on the whole territory of the Russian Federation, in the CIS countries and foreign countries, and is pulbished in two languages: English and Russian.
The editorial board of the Journal includes 30 specialists representing the leading research centers of the Central Region, Moscow, Saratov, Volgograd, Kazan, Stavropol, Orenburg, Chelyabinsk, Kemerovo, Krasnodar and Ulan-Ude. Among them are 7 academicians and corresponding members of RAS. The international community in the editorial board is represented by 8 specialists from Germany, Sweden, Japan, Serbia, Denmark, India, France and China.
The top priority goal of the Journal “Food systems” is to distribute in the world scientific community the results of the fundamental and applied research in the field of biotechnology, biochemistry, physiology, lanimology, nutritiology; development of food processing technologies; processes and equipment of food production; standardization, certification and systems of quality management; food microbiology, sanitary and hygiene, automation and informatization of technological processes.
The most important objectives of the Journal are generalization of the fundamental and applied scientific and practical achievements in the field of food science, an increase in the scientific and practical qualification of both researchers and representatives of the industry.
The scientific concept of the Journal envisages publication of new knowledge in the field of food systems and scientific principles of resource saving technologies for deep processing of agricultural raw materials, breakthrough technical solutions for manufacturing foods of general and special purpose.
Both national and foreign scientists and specialists are invited to publish articles in the Journal.
The Journal highlights the systemic issues associated with:
- Theory, methodology and technology of lifetime formation of composition and technological properties of agricultural raw materials of animal and plant origin;
- Theory, methodology, processes and technologies of agricultural raw material transformation into foods;
- Theory, methodology and methods of food quality management along the whole trophological chain from production to consumption.
The Journal publishes original papers, the results of the fundamental research, lectures and review articles on a broad range of issues in the field of food science.
All articles and reviews received by the editorial staff of the Food Systems Journal are subject to obligatory double-blind peer review (the reviewers have no information about the authors of a manuscript; the authors of a manuscript have no information about the reviewers). The Journal also publishes the works of foreign specialists. The traditional sectors of the Journal are original papers, reviews and lecturers of specialists.