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The establishment of EVISA is funded by the EU through the Fifth Framework Programme (G7RT- CT- 2002- 05112).

Supporters of EVISA includes:

British Food Journal


Emerald Management Reviews; Autographics; Biodeterioration Abstracts; Cabell's Directory of Publishing Opportunities in Management; Collectanea Corporate; Current Citations Express; Dairy Science Abstracts; EP Collection; Food Science & Technology Abstracts; Global Health; Health & Safety Science Abstracts; Health Source;
Hospitality and Tourism Index; Innovative; International Food Safety News; Manning & Napier;
MasterFILE; Medicine & Health; Nutrition Abstracts & Reviews; OCLC; Telebase; World Agriculture, Economics & Rural-Society Abstracts

Source type
First volume
Last volume
Publish city

After over 100 years of publication, the British Food Journal (BFJ) continues to be highly respected world-wide for its broad and unique interdisciplinary coverage of food-related research. The journal has a strong commitment to publishing the latest food research from around the globe, all of which is reviewed and adjudicated by an international editorial board of leading experts. With its independent analysis and informed insights, it provides a vital communications link between all sectors of this dynamic industry, keeping the reader abreast of topical issues and emerging trends.


  • Fundamental and applied research on many aspects of food
  • Reviews of topical and/or controversial subjects which inform and stimulate debate
  • Case studies which highlight potential problems and illustrate successes in processes and techniques
  • Special issues either on topical themes or resulting from relevant conferences. Conference organisers are encouraged to approach the Editor with publication proposals
  • Book reviews and/or evaluation of other literature and multimedia information packages.

Coverage includes:

  • Consumer choice, preferences and concerns
  • Food-related health education: risk assessment, management and communication
  • Marketing, distribution and retailing
  • Development of all aspects of quality assurance practices and strategies
  • Food analysis, control, composition, contaminants, additives and toxicology
  • Food safety and its management, including chemical, microbiological and physical hazards, prerequisite programmes, HACCP, hygiene, training, etc
  • Food handlers' knowledge, attitudes and practices
  • Nutrition, healthy eating and vegetarianism
  • Food supply and sustainability
  • Food and sales law
  • Novel aspects of food production and new product development

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