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(Updated: 2023/01/11)

About the journal


Basic information


Food Science and Technology, of continuous flow periodicity, Sociedade Brasileira de Food Science and Technology - SBCTA, aiming at publishing scientific articles and communications in the area of food science.

Its abbreviated title is Food Sci. Technol (Campinas), which should be used in bibliographies, footnotes and bibliographical references and strips.

2022 Impact Factor JCR 2.6



Indexing sources


The articles published in the journal are abstracted or indexed by:

  • Food Science and Technology Abstract (FSTA)
  • Agris
  • Chemical Abstracts
  • Peri
  • Science Citation Index Expanded (SciSearch)
  • Journal Citation Reports/Science Edition
  • Institute of Scientific Information - ISI
  • CAB International


Intellectual Property


All content of the journal, except where identified, is licensed under a Creative Commons attribution-type BY.





The journal receives financial support of the:







Editorial board


Chief editor



Associate editor



Publication manager

  • Marcos Luiz Alves – Sociedade Brasileira de Ciência e Tecnologia de Alimentos – Campinas – São Paulo - Brasil


Editorial board

  • Adriana Cristina Oliveira Silva – UFF, Brazil
  • Adriana Gambaro – Universidad de La República, Uruguay
  • Amin Mousavi Khaneghah – UNICAMP, Brazil
  • Amir Mortazavian – Shahid Beheshti University of Medical Sciences, Irã
  • Ana Clarissa dos Santos Pires – UFV, Brazil
  • Anderson de Souza Sant´Ana – UNICAMP, Brazil
  • Antonio M. O. S. Vicente – University de Minho – Braga, Portugal
  • Barbara Cristina Euzébio Pereira Dias de Oliveira – IFRJ, Brazil
  • Carlos Alberto Rodrigues Anjos, UNICAMP, Brazil
  • Carlos Adam Conte Junior – UFRJ, Brazil
  • Cínthia Baú Betim Cazarin – UNICAMP, Brazil
  • Cristiano Ragagnin de Menezes – UFSM, Brazil
  • Cristina Alamprese – University of Milan, Italy
  • Daniel Granato – Natural Resources Institute (Luke), Finland
  • Daniel Perrone – UFRJ, Brazil
  • Denise Rosane Perdomo Azeredo – IFRJ, Brazil
  • Eliana de Fátima Marques de Mesquita – UFF, Brazil
  • Eliane Teixeira Mársico - UFF, Brazil
  • Erico Marlon de Moraes Flores – UFSM, Brazil
  • Flávia Aline Andrade Calixto – FIPERJ, Brazil
  • Francisco J. Barba – University of Valencia, Spain
  • Filomena Nazzaro – National Research Council of Italia, Italy
  • Franco Maria Lajolo – FCF/USP, Brazil
  • Gabriela Alves Macedo – UNICAMP, Brazil
  • Giovanni Nero – University of Padova, Italy
  • Glaucia Maria Pastore – FEA/UNICAMP, Brazil
  • Helena Maria André Bolini, UNICAMP, Brazil
  • Helena Teixeira Godoy – UNICAMP, Brazil
  • Hilana Ceotto Vigoder – IFRJ, Brazil
  • Igor de Almeida – UFRJ, Brazil
  • Janaina dos Santos Nascimento – IFRJ, Brazil
  • Jorge Herman Behrens – UNICAMP, Brazil
  • Jorge Mancini Filho – FCF/USP, Brazil
  • Jorge Manuel Lorenzo – Centro Tecnológico de la Carne de Galícia, Spain
  • Juliana Azevedo Lima Pallone – UNICAMP, Brazil
  • Karen Signori Pereira – UFRJ, Brazil
  • Leonardo Emanuel de Oliveira Costa – IFRJ, Brazil
  • Liliana de Oliveira Rocha – UNICAMP, Brazil
  • Lilian Regina Barros Mariutti – UNICAMP, Brazil
  • Lourdes Maria Corrêa Cabral – EMBRAPA, Brazil
  • Lucia Maria Jaeger de Carvalho – UFRJ, Brazil
  • Marcelo Cristianini- UNICAMP, Brazil
  • Marcia Cristina Silva – IFRJ, Brazil
  • Márcia Cristina Teixeira Ribeiro Vidigal – UFV, Brazil
  • Maria Alice Zarur Coelho, UFRJ, Brasil
  • Maria Inês Bruno Tavares – UFRJ, Brazil
  • Maria Teresa Pedrosa Silva Clerici – UNICAMP, Brazil
  • Mariana Simões Larraz Ferreira – UNIRIO, Brazil
  • Marina Venturini Copetti – UFSM, Brazil
  • MaryAnne Drake – University of Davis, USA
  • Marzia Alzenzio - University of Foggia, Italy
  • Matthew Mcsweeney – Acadia University, Canadá
  • Michael Mullan – Dairy Science Food Technology, United Kingdow
  • Mônica Queiroz de Freitas – UFF, Brazil
  • Muthupandian Ashokkumar – University of Melbourne, Australia
  • Nagendra Shah – The University of Hong-Hong, Hong Kong
  • Paulo Cesar Stringheta – UFV, Brazil
  • Paulo Jose do Amaral Sobral – USP, Brazil
  • Rana Muhammad Aadil – University of Agriculture, Pakistan
  • Renata Valeriano Tonon – EMBRAPA, Brazil
  • Roopesh Mohandas Syamaladevi – University of Alberta, Canadá
  • Ricardo Nuno Pereira – Universidade do Minho, Portugal
  • Ricardo Schmitz Ongaratto – UFRJ, Brazil
  • Senaka Ranadheera – University of Melbourne, Australia
  • Simone Lorena Quitério – IFRJ, Brazil
  • Tatiana Saldanha – UFRRJ, Brazil
  • Vania Margaret Flosi Paschoalin – UFRJ, Brazil
  • Veronica Ortiz Alvarenga – UFMG, Brazil
  • Witoon Prinyawiwatkul – Louisiana State University, USA


Instructions to authors



Food Science and Technology (CTA) publishes scientific articles in the field of food science. Works should be written in English and follow the editorial standards below.

Editorial Policy

Food Science and Technology (CTA) accepts submissions of review articles and articles presenting results of original research. Articles are assessed by double-blind peer review process.

The rejection of a manuscript can be decided by the Editor in Chief, Adjunct Associate Editor and Associated Editors. The acceptance of a manuscript depends on the review of at least two anonymous referees designated by the Editorial Board. The referees' reviews will be sent to the authors to guide them in all needed changes related to their manuscripts. In the case of disagreement between their reviews, the final decision will be made by the Editor responsible for the manuscript or if he/she finds it necessary, another referee will be heard, and the three reviews will be analyzed by the sbCTA Editorial Board, who will finally decide on the acceptance of the manuscript.

The accepted works will be published in the online version of this journal and in the SciELO library within twelve months.


Authorship credit should be based only on substantial participation and contributions to the development of the work.

The corresponding author will serve on behalf of all coauthors as the primary correspondent with the editorial office during the submission and review process.

Terms of agreement and submitting rights of graphic reproduction

The corresponding author must sign and submit the Terms of Agreement and Submitting Rights of Graphic Reproduction to the sbCTA Editorial Board on behalf of all coauthors. By signing the "Terms of Agreement and Submitting Rights of Graphic Reproduction", the authors agree:

  • That neither this work nor one with substantially similar content has ever been previously published or is being considered for publication elsewhere;
  • To submit the work and agree to name the corresponding author indicated;
  • To grant the Brazilian Society of Science and Food Technology (sbCTA) the rights of graphic reproduction if the work is accepted for publication.


Original Research

The manuscript must present clear and concise results of a research based on scientific methods.

Review Articles

Manuscripts should present an overview pertinent to the theme of the Journal with focus on literature published in the past five years.

Research involving humans

When presenting results of research involving humans, the approval process number granted by the Research Ethics Committee (resolution # 196/96, October 10, 1996, Brazilian National Health Council) should be provided.

Paper Structure

Reviewing the manuscript structure and information provided is the authors’ responsibility. Original manuscripts should not exceed 16 pages (excluding the references).
The text should be presented with double spacing between lines in a one-column format. All lines should be flush with left margin of column leaving a 2.5-cm margin on right and left. Text lines must be sequentially numbered throughout the text. All pages should be sequentially numbered (see item "Files Format" at the end of this guide).

Cover Letter

The manuscript cover letter must include the following:

  • Statement of work relevance and importance: a brief text with no more than 100 words describing the relevance of the work concisely;
  • Titles:
  • Title in English;
  • Page header (no longer than 6 words).

Title Page

The manuscript title page must include the following:

  • Authors' full names and e-mail address;
  • Authors' abbreviated names for citation (Ex.: full name: José Antonio da Silva; abbreviated name: Silva, J. A.);
  • Authors’ affiliations: name of the institution to which each author belongs (full name and acronyms, full postal address, postal code, city, state, and country). Please correlate each author to their corresponding institution;
  • Authors’ mailing information (full name, full postal address, telephone and fax numbers, and corresponding author's e-mail address).

Abstract, Practical Application and keywords page


The abstract must:

  • Be only in English;
  • Be a single paragraph containing fewer than 200 words;
  • Clearly state the main objective and rationale of the article;
  • State briefly the major conclusions;
  • If applicable, describe materials methods and results;
  • Summarize the conclusions;
  • Be sparing with abbreviations and acronyms.

The abstract should not include:

  • Footnotes;
  • Significant data and statistical values;
  • References.

Practical Application

Short text with a maximum of 85 characters, indicating innovations and important features of the study. The “Practical Application” will be published.


The manuscript should have at least three (3) and a maximum of six (6) Keywords. Keywords should be only in English. Avoid using terms included in the main text of the manuscript in the Keywords.

Text pages

The manuscript should be arranged as follows:

  • Introduction;
  • Materials and Methods; should include experimental design and statistical data analysis;
  • Results and Discussion (may also be separated);
  • Conclusions;
  • References;
  • Acknowledgements (optional).

In the main text:

  • Abbreviations, acronyms, and symbols must be clearly defined on first usage;
  • Footnotes are not permitted;
  • The use of headings and subheadings is encouraged when necessary, but make use of them without compromising text clarity. They should be numbered in the order they appear in the text;
  • Equations should be computer generated and numbered sequentially with Arabic numerals in parentheses in the order they are referred to in the text. Equations should be referenced within the text and in the place indicated by the author. Please do not submit images of equations. Equations supplied separately will not be accepted; only those inserted in the text will be accepted.

Tables, Figures, and Charts

Provide a maximum of seven (7) Tables, Figures, and Charts. They should be numbered in Arabic numerals in the order they are called out in the text. In the Manuscrito.pdf – version for reviewer's evaluation and in the Manuscrito.doc – version for production, tables, equations, figures, charts and their respective captions should be included within the main text in the places indicated by the authors. Please see below the instructions for the version for production.

Figures and charts (version for production)

Figures and charts should be provided in the main text and numbered consecutively using Arabic numerals and their respective captions should be included within the main text in the place indicated by the authors. When supplying figures containing photographs or micrographs, ensure that they are scanned at high resolution so that each photo is at least 1,000 pixels wide. All photographs should contain the author's name. Charts should be used to present files, schemes, and flowcharts.

Tables (version for production)

Tables should be provided in the main text and numbered using Arabic numerals. They should be embedded in the text in the place indicated by the author. Tables should be prepared using Microsoft Word® 2007 or after; they should not be imported from Excel® or Powerpoint®, and should:

  • Have a caption and a title;
  • Be self-explainable;
  • Have the significant digits defined according to statistical criterion considering the significant digits in the standard deviation;
  • Be used sparingly to ensure visual consistency and that the text is easy to read;
  • Show data that are not shown in the graphs;
  • Have the simplest format possible; the use of shadows, color, or vertical and diagonal rows is not permitted;
  • Have only superscript lowercase letters indicating footnotes (abbreviations, units, etc). Columns should be indicated first, then the rows, and this same order should be followed for the footnotes.

Proprietary names

Raw materials, special purpose equipment, and computer software used in the research should be specified (trademark- manufacturer, model, city, and country of origin).

Units of measure

  • Use SI units (International System of Units);
  • Temperatures should be expressed in degrees Celsius (°C).


In-text citations

Bibliographic references inserted in the text should be made according to the "Author/Date" system. For example, citation containing one author: Sayers (1970) or (Sayers, 1970); with two authors: Moraes & Furuie (2010) or (Moraes & Furuie, 2010); citations with more than two authors should show the mane of the first author followed by the expression “et al.”. When the citation refers to an institution, its name should be presented in full.

Reference list

Food Science and Technology (CTA) Journal adopts the style of citations and bibliographic references by the American Psychological Association - APA. The complete policy and tutorials can be verified at

The reference list should be prepared first alphabetically and, if necessary, chronologically. Multiple references by the same author in the same year should be identified by letters 'a', 'b', 'c', etc. placed after the year of publication.

Articles under preparation or submitted for review should not be included in the references. The names of all authors should be listed in the references; therefore, the use of the expression ‘et al.’ is not allowed. According to the determination by the sbCTA, accepted articles whose bibliographic references are not in compliance with the Journal’s standards WILL NOT BE PUBLISHED until norms are met.

Examples of style for references:

Baccan, N., Aleixo, L. M., Stein, E., & Godinho, O. E. S. (1995). Introdução à semimicroanálise qualitativa (6. ed.). Campinas: EduCamp.
Universidade Estadual de Campinas - UNICAMP. (2006). Tabela brasileira de composição de alimentos - TACO (versão 2, 2. ed.). Campinas: UNICAMP/NEPA.

Book Chapter
Sgarbieri, V. C. (1987). Composição e valor nutritivo do feijão Phaseolus vulgaris L. In E. A. Bulisani (Ed.), Feijão: fatores de produção e qualidade (cap. 5; pp. 257-326). Campinas: Fundação Cargill.

Journal Articles
Versantvoort, C. H., Oomen, A. G., Van de Kamp, E., Rompelberg, C. J., & Sips, A. J. (2005). Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food and Chemical Toxicology, 43(1), 31-40.

Sillick, T. J., & Schutte, N. S. (2006). Emotional intelligence and self-esteem mediate between perceived early parental love and adult happiness. E-Journal of Applied Psychology, 2(2), 38-48. Retrieved from

Electronic work (e-work)
Richardson, M. L. (2000). Approaches to differential diagnosis in musculoskeletal imaging (version 2.0). Seattle: University of Washington School of Medicine.  Retrieved  from

Brasil,  Ministério da Educação e Cultura. (2010). Institui a Política Nacional de Resíduos Sólidos; altera a Lei nº 9.605, de 12 de fevereiro de 1998; e dá outras providências (Lei nº 12.305, de 2 de agosto de 2010). Diário Oficial da República Federativa do Brasil.

Theses and Dissertations
Fazio, M. L. S. (2006). Qualidade microbiológica e ocorrência de leveduras em polpas congeladas de frutas (Dissertação de mestrado). Universidade Estadual Paulista, São José do Rio Preto.

Articles previously presented at scientific conferences
Sutopo, W., Nur Bahagia, S., Cakravastia, A., & Arisamadhi, T. M. A. (2008). A Buffer stock Model to Stabilizing Price of Commodity under Limited Time of Supply and Continuous Consumption. In Proceedings of The 9th Asia Pacific Industrial Engineering and Management Systems Conference (APIEMS), Bali, Indonesia.

Files format

The main manuscript text should be submitted as follows:


  • Microsoft Word® 2007 or later format;
  • Font: Times New Roman, Arial or Tahoma in size 12;
  • Double spacing between lines;
  • Figures, tables, tables, equations and respective legends must be incorporated in the text in the position preferred by the author;
  • The file cannot exceed 16 pages, in addition to the list of bibliographic references
  • Lines and pages must be numbered sequentially;
  • The cover page with the name of the authors and institutions must be presented in a separate file
  • Manuscript must be nominated.

After checking the format style and creating the files according to the guidelines, proceed to the online submission using the On-line (Please, see below).


Publication fee

Food Science and Technology (CTA) will charge a publication fee for accepted articles according to the following criteria:

  • USD 300.00 - From authors not associated with the sbCTA;
  • USD 250.00 - If at least one author is a member of the sbCTA and is paid with the annual fee;
  • USD 200.00 - If at least two authors are members of the sbCTA and are even with the annual fee;
  • USD 750.00 - Authors from other Countries

The accepted article design process starts only after payment of the publication fee.

English Language review

Papers must be submitted in English, together with a letter attesting their editing, signed by a specialist in English language (native or non-native speaker). All editing of English should be accompanied by a letter detailing the adjustments made in the original document.

Before submitting online, the corresponding author should fill out and sign the Terms of Agreement and Submitting Rights of Graphic Reproduction form.

Submit this form via e-mail to the sbCTA Editorial Board to  or +55 19 32410527. The evaluation process will not begin until the Terms of Agreement and Submitting Rights of Graphic Reproduction is sent and received.


Brazilian Society of Science and Food Technology / SBCTA
Av. Brasil 2880 – 13001-970 Campinas - SP, Brasil - Caixa Postal: 271
Fone/Fax: +55 (19) 3241-0527 – Fone: +55 (19) 3241-5793



Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil