The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the reader by providing in a systematic manner:
The views of experts on current advances in food science in a clear and readable form. Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications. Division of the subject into sections
The subject of food science is divided into themed sections, each of which is reviewed once a year.
Food Physics and Materials Science, Food Engineering and Processing, Food Toxicology, Food Chemistry and Biochemistry, Food Bioprocessing, Food Microbiology, Food Safety, Food Mycology, Sensory Sciences and Consumer Behavior, Functional Foods and Nutrition, Foodomics Technologies, Innovations in Food Science.
