” Towards Sustainable Healthy Lives Through Value Chains of Quality and Safe Foods ”
Welcome to the 2nd International Conference on Food Quality, Safety and Security – FOOD QUALSS 2018 to be held from 25th – 26th October 2018 in Colombo, Sri Lanka. The FOOD QUALSS 2018 is jointly organized by The International Institute of Knowledge Management and the Department of Food Science and Technology, University of Sri Jayewardenepura. The theme of the conference “Towards sustainable healthy lives through value chains of quality and safe foods” will address the need of collaboration of professionals, academicians, scholars, researchers and activists in creating a platform to discuss and disseminate meaningful messages, values and practices in the subject of Food Science.
All accepted full papers will be indexed in CABI
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How to join as an Attendee
( Be among the audience )
Prof. K.K.D.S. Ranaweera
Director to the Bandaranaike Memorial Ayurveda Research Institute (BMARI).
Board of Governors in Institute of Food Science and Technology Sri Lanka.
Prof. Dr. Hami Alpas
Food Engineering Department
Middle East Technical University
All accepted abstracts for 2nd International Conference on Food Quality, Safety and Security 2018 will be published in the conference abstract book with an associated ISBN 978-955-3605-13-9. All full papers will be reviewed through a double blind reviewing process and published electronically with an ISSN 2602 – 859X in the proceedings with a DOI Number (DOI prefix: 10.17501). We will submit the proceedings to be indexed in the Thomson Reuters, SCOPUS and Google Scholar.
International Journal of Food Design (IJFD)
Print ISSN : 2056-6522
Online ISSN : 2056-6530
Editor in Chief : Rick (H.N.J.) Schifferstein
Indexed in : Ulrich’s Periodical Directory
Member of : Crossref
Food Technology and Biotechnology (FTB)
Print ISSN: 1330-9862
Online ISSN: 1334-2606
Editor in Chief: Prof. Dr. Vladimir Mrša
Journal Link: http://www.ftb.com.hr/
Indexed in: Scopus, CAB Abstracts, Food Science and Technology Abstracts (FSTA), DOAJ
Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia