«Food industry: science and technology» as a scientific and technical edition. The concept of the journal and the prospects of its development

The article, devoted to the decade of the scientific and technical journal “Food industry: science and technology”, examines the history and the main stages of development of this scientific journal, characterizes the theme and geography of published scientific articles. The concept of the journal is presented as a model necessary for the preparation of the publication for printing, determining its composition, content and design, and its main structural elements: the reader's address (audience), the purpose of the publication, the nature of the information, technical characteristics. The main directions of development of scientific publications, modern trends in the world practice of editing, publishing and evaluation of scientific publications are analyzed. The article describes the prospects for the development of the journal “Food industry: science and technology” and possible ways of making the editorial policy of the publication to solve the problem of achieving the level of world standards.

journal, scientific journal, scientific publication, scientific article, food industry, research results, editing, reviewing articles, citation databases, the concept of publication

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