Пищевые системы - vol. 2 - No 2

The national peer reviewed journal “Food systems” is dedicated to the main problems of food science.
The main mission is to create, aggregate, support and distribute the scientific content in the field of the food industry, join the efforts of researchers from scientific centers and universities, bridge the gap between publications at the regional, national and federal levels. The journal “Food systems” serves to highlight topical problems in the food and related industries, promote new promising technologies among the wide audience of scientific and practical professionals, lecturers, students, postgraduate students and entrepreneurs. The scientific concept of the journal envisages publication of new knowledge in the field of food systems and scientific foundations of the resource saving technologies for deep processing of agricultural raw materials, breakthrough technical solutions for producing food of general and specialized purpose.

The journal “Food systems” publishes scientific and review papers, reports, communications, critical reviews, short scientific communications (letters to the editorial office), information materials concerned with:
- food technology and processes;
- equipment and apparatus for food production;
- nutritional hygiene;
- biotechnology;
- standardization, certification, quality and safety;
- economics;
- automation and informatization of technological processes.