An international journal with IF publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region.
Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, and environmental aspects of food processing.
Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.
Upon request and free of charge, announcements of congresses, presentations of research institutes, books and proceedings may also be published in a special “News”section.
What's new in 2023: The impact factor (IF) rises to 2.6 in 2022 and the journal gains the third quartile (Q3).
