Aims and Scopes

Analecta borito rs

The Analecta Technica Szegedinensia - Review of Faculty of Engineering is an international journal dedicated to the latest advancements in food related sciences. The aim of the Journal is to offer scientists and food specialists all over the world an international forum to promote, share, and discuss various new issues and developments in different areas of food.

The Analecta Technica Szegedinensia - Review of Faculty of Engineering publishes peer-reviewed articles that cover all aspects of food science, including the interrelationships with health and nutrition as well as the technical, economical and ecological aspects of the food area.

All manuscripts must be prepared in English and are subject to a rigorous and fair peer-review process. The journal publishes original papers including but not limited to the following fields:

Food Science
Food Technology
Food Chemistry
Process Engineering
Mechanical Engineering Aspects of Food Production
Agro-economy
Food Marketing
Management
Renewable Energy Resources
Water and Waste Water Management
Concise Reviews and Hypotheses in Food Science
Food Engineering and Physical Properties
Food Microbiology and Safety
Sensory and Food Quality
Nanoscale Food Science, Engineering and Technology
Health, Nutrition and Food
Toxicology and Chemical Food Safety

 

We are also interested in: i) Short Reports – 2-5 page papers where an author can either present an idea with theoretical background but has not yet completed the research needed for a complete paper or preliminary data; ii) Book Reviews – Comments and critiques; iii) Case Studies.

Our goal is to publish articles that advance the science of food. Manuscripts that cover a simple comparison among treatments, without demonstrating advances to the science beyond treatment effects, may be returned without review. To be acceptable, a manuscript, in addition to being of high quality, must be considered important and relevant by the majority of our readers. Manuscripts with only local interest and/or a lack of significant scientific contribution will not be considered.