Food Industry
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Concept of the journal

The main content of this journal consists of publications of doctors, professors, candidates, docents, and doctorate students in technical sciences of universities and research centers, practitioners in the area of production of goods and services on the basis of modern methods of general quality control, protection of environment, and promising innovative technologies. The journal focuses on the issues of the impact of standardization upon development of the scientific technical process, increase of safety and competitiveness of products and services, and improvements to the systems of quality control management. A significant portion of the publication is dedicated to the systematization and development of theoretical and practical foundations of food products, food technologies, methods of their modeling, and optimization of processes that would insure biologically safe food products with desired qualitative characteristics. The journal reflects the issues associated with animal husbandry and veterinary medicine, seafood products and processing, horticulture and crop protection, natural resource management and environmental protection, exploitation of land and water resources, economy of agricultural development, trade and markets, and labor resources. The journal publishes scientific articles dedication to innovative development in the areas of biochemistry and microbiology, creation of new types of food products, food ecology and environmental protection, economics and organization of all forms types of food companies, preparation, training and advanced training of specialists in the food industry, educational methodological work in universities and more. It also publishes the main scientific results of dissertations of individual seeking doctorate and candidate degrees. In accordance with the nomenclature of scientific specialties of the Highest Attestation Committee of the Ministry of Education and

Science of the Russian Federation, this publication focuses on the following disciplines:

05.18.00 – Food technologies

06.00.00 – Agricultural sciences

The journal systematically publishes peer reviews for monographs, textbooks, and learning guides. The publisher has an independent Institute of Scientific Peer Review. Each article undergoes the “double-blind review” process.

The journal assigns a universal international identification number DOI of the CrossRef system to all published articles. The publication is also included into the Russian Science Citation Index and registered with the Scientific Electronic Library.

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