First printed in 1988, Innovations in Food Technology, published by Print Workshop Publications, is a well respected international quarterly magazine providing the most up-to-date, cutting edge editorial featured in colourful glossy pages, focusing mainly on functional food ingredients, which offer added value to finished foods produced by blue-chip companies, plus information on laboratory equipment, processing, packaging, safety and legislation. With its international circulation plus further distribution from our stands at international trade shows, our magazine provides advertisers with excellent targeting for their health promoting ingredients and related products.

The World of Food Science: An online magazine created to inform the international food science community through timely news of events, business activities, regulatory measures, government policies, scientific advances and regional reports.

The Institute of Food Research (IFR) undertake independent science for food and health. Research at the Institute of Food Research stimulates industrial innovation, improves the safety of the food supply, helps consumers choose a healthy diet and contributes to the quality of food and ingredients.

The Research Centre, areas of research: livestock, bioeconomics, pest management, genetics, land resource, range management, waste management, water and soil quality, remote sensing, crops, weed biocontrol, list of scientists, publications. / A propos du Centre, domaines de recherche: zootechnie, lutte contre les animaux nuisibles, genetique et physiologie, nutrition des ruminants, microbiologie et biotechnologie de l'alimentation, bioeconomique, ressources pedologiques, gestion des grands paturages et des dechets, qualite de l'eau et du sol, teledetection, phytotechnie, biodesherbage, liste des scientifiques, publications.

The Department of Food Microbiology & Toxicology is the academic home of the Food Research Institute at the University of Wisconsin-Madison. Faculty: short biographies, contact info, research specialities, and current publications. Student info: courses taught by the FMT faculty and information on graduate degrees. Research: highlights and summaries of current and recently completed projects.

We support development and production in the food industry in order to: promote the sale of healthy and secure food, show consideration to the environment og nature in the production of food, boost the competitiveness of the food industry. Our activities include: metering out subsidies to farmers and fishermen, administration of the Law of Land Holdings, administration of the law of land consolidation and acquisition of land, check the grantees and the administration of subsidies.

NATCOL was founded in 1979 in Basle, Switzerland. It is an international body acting on behalf of the natural food colour industry. The association has the purpose of promoting the use of natural colours in food, feed, cosmetics and pharmaceutical products. NATCOL offers national and international authorities and organisations expertise regarding natural colours. It also supports the food processing industry by supplying it, through the individual members, with up-to-date technical advice about natural colours.

Appetite is an international research journal specializing in behavioural nutrition and the cultural, sensory, and physiological influences on choices and intakes of foods and drinks. It covers normal and disordered eating and drinking, dietary attitudes and practices and all aspects of the bases of human and animal behaviour toward food.

List of scientific papers in Food Structure (formerly Food Microstructure). The table of contents published in Food Microstructure and later in Food Structure is being provided to assist food microscopists in their search for topics of interest. Journal issues may be found in food science libraries at various universities under ISSN 0730-5419, CODEN - FMICDK (Food Microstructure, 1982-1990) and ISSN 1046-705X, CODEN - FSTUE2 (Food Structure - 1991-1993).

The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology to all aspects of research, development, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: harvesting and handling practices, processing with traditional and new technologies, refrigeration and storage, packaging and storage, distribution, safety and traceability, byproduct utilization and more.