World of Food Science, published jointly IUFoST and its American Adhering Body IFT, is intended for—and provides insight on—the global food industry and related fields. The purpose of World of Food Science is to inform the professional community of food scientists and technologists, and others worldwide who have interests in the promotion of a safe and sufficient food supply. Through timely news on business activities, regulatory measures, government policy updates, scientific advances, regional reports, product developments, consumer trends and international food science and technology events, the World of Food Science strives to keep its audiences abreast of advancements affecting this field.
Features: Anthocyanins and cardiovascular health, the role of functional foods in disease risk reduction, functional foods in Argentina, and the revival of food additives
The World of Food Science - REVAMPED JOURNAL ADDRESSES GLOBAL FOOD TOPICS
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