Food Science and Technology International (FSTI) is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering:
food processing and engineering
food safety and preservation
food biotechnology
chemical, physical and sensory properties of foods
Published with additional features such as critical reviews, brief scientific notes, that provide essential information from food scientists throughout the world.

Editor in Chief
Antonio Martínez López
IATA-CSIC, Spain
Associate Editors
Jose Javier Benedito
Universtiat Politècnica de Valencia, Spain
Concha Collar
IATA-CSIC, Spain
Matteo Crotta
The Royal Veterinary College, University of London, UK
Tatiana Koutchma
Agriculture and Agri-Food Canada, Canada
Vicente Monedero
IATA-CSIC, Spain
Remedios Melero
IATA-CSIC, Spain
Teresa Sanz Taberner
IATA-CSIC, Spain
Lorenzo Zacarías
IATA-CSIC, Spain
Editorial Board
Jose Miguel Aguilera
Pontificia Universidad Catolica de Chile, Chile
Stella Maris Alzamora
Universidad De Buenos Aires, Argentina
Gustavo V Barbosa-Canovas
Washington State University, USA
Elvira Costell
Instituto de Agroqummica y Tecnologma de Alimentos, Spain
Luis Cunha
Universdade do Porto, Portugal
T.Romen Gormley
The National Food Centre Dunsinea, Ireland
Jean Xavier Guinard
University of California Davis, USA
Richard W. Hartel
University of Wisconsin, Madison, USA
Manuela Juárez
Instituto del Frio, (CSIC), Spain
Franco M.Lajolo
Universidad de São Paolo, Brazil
Michele Marcotte
Agriculture and Agri-Food Canada Food Res. & Dev. Center, Canada
Wenceslao Moreda Martino
Instituto de la Grasa. CSIC, Spain
Antonio Mulet
Universidad Politécnica de Valencia, Spain
Octavio Paredes-López
Centro de Investigacion y de Estodies Avanzados del IPN, Mexico
Micha Peleg
University of Massachusetts, USA