Italian Journal of Food Science


Dear Reader,

as Editor In Chief I am proud to announce that, on its 27th anniversary, the Italian Journal of Food Science will become an Open Access Journal, freely accessible to all here
Over the years, the Journal has successfully achieved its place among the world’s chief scientific Food Science journals. It is now aiming to extend its readership by Scientists and Food Technologists with a view to promoting increased research in food.
From 2015 onwards, upon registration all papers must be submitted online only at the following address where the journal can also be read and downloaded. Previous issues are available All published papers will be identified by a DOI code.
The success of any scientific Journal is mainly due to scientists choosing one Journal over others to submit their work and ideas and to the reviewers who evaluate the papers. I would therefore, wish to thank those Authors whose works the Journal has published over the years and the numerous Reviewers, who have improved the papers with their comments and suggestions.
Last but not least, I wish to thank the Co-Editors who have helped me in the editing process.
Thanks again to all of you for reading the Italian Journal of Food Science, enabling us to look at the future with optimism.

Sincerely yours

Perugia 12th Dicember 2014

Paolo Fantozzi


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