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Food Reviews brings readers multidisciplinary, state-of-the-art reviews concerned with food production, food processing, food acceptability, and nutritional values. This journal examines the relationship between food and nutrition and health, as well as the differing food problems affecting both affluent and developing nations. The insights provided by these articles offer guidance to the various scientists seeking technical solutions to critical global food problems and shortages.

Food Reviews further presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:

•food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists (source)