Dairy Science and Food Technology

Scientific, information & consultancy services for the food industry

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Science Services

DSFT has been providing science based consultancy services globally since 2002.
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The Dairy Science and Food Technology (DSFT) website provides scientific and technological information, Cloud-based tools and consultancy services for food scientists and technologists working in industry and in colleges and universities. A discussion forum and interactive content through "On Line" calculators are also provided. Writing/citation resources including a Harvard-type reference wizard and a range of citation-wizards can also be accessed.

There are sections on starter cultures, probiotics, cheese science and technology, bioactive peptides, ice cream, wine making, modelling in food technology, thermal processing and modified atmosphere packaging and labelling. Some general health information including reference to allergy and food intolerance is also presented.

Authoritative contributions to the Dairy Science and Food Technology website are welcomed. Papers from postgraduates and technical people working in the industry are particularly welcome.

Submit articles by Email  to webmaster at this site's URL (dairyscience.info). Please read the following advice before submitting an article. Note advertising without any significant scientific or technical content will not be accepted. I have no problem with company information being provided but articles must contain the underpinning science and technology to justify company information being accepted for publication.

The Dairy Science and Food Technology website is aimed at both undergraduate and postgraduate students studying dairy and food technology or people working in the food industry.

Please aim the technical/scientific difficult level so that final year 'honours' students should be able to understand what you have written.

Authoritative articles suitable for the general public on 'food' related matters are also welcome.

Format of contributions
The text should be typed using double spacing. Please use Verdana as the font and a font size of 12. Embed images in your file. Please ensure that no image has a file size greater than 50 kb. Only embed .gif or .jpg/jpeg image files. Please retain the original image files in case these may be required later.
All tables and figures must have a caption and should be understandable without reference to the text; captions at the top for tables and at the bottom for figures or photographs. Additionally the legends for axes must be 'readable' on screen- minimum font size of 12 to be used. You may find the advice in the site links section (see above) useful.

Subject areas
Only review-type articles will be considered e.g. developments in bulk starter media, recent developments in cleaning systems for the food industry, developments in membrane processing.

Articles should be related to topics covered by, or be in sympathy with the aims of the Dairy Science and Food Technology website. If you want to discuss a potential contribution please send me an Email. Refer to your paper in the title of the Email otherwise my antispam software will delete it!

Number of pages
Articles can range from 6-18 A4 pages in length. In addition you may have further 1-3 pages of biographical information (CV) including your photograph, contact details, research/professional interests and a list of relevant publications. Biographical information can be presented in several ways.

Style and ease of reading
The article should be divided into appropriate headings and photographs and figures should be used to break up the text and improve ease of reading. Please define all acronyms and abbreviations before use.

If this is your first paper there is a number of very good Internet resources that you may find helpful. Professor David Caprette has provided advice that should be of help to anyone writing a paper in the area of biological sciences. Graphpad provides a range of calculators that help with statistical analysis and general presentation of data. The extensive editing required to make some papers suitable for publication can result in articles with something interesting to add to the literature being rejected. Consider asking colleagues to read your paper with the intent of providing critical but constructive feedback. Professor Mike Hart's website provides free, quality advice on writing generally. His site is highly recommended.

Improving your writing by using a readability calculator

There are a range of formulae that can be used to assess the readability of written text.  While these all have limitations, judicious use of several ‘readability' predictors can improve the clarity of writing of articles, theses, reports and possibly dissertations. You can check the readability of your work using the Dairy Science and Food Technology 'readability' calculator.

Use of references
Please use the Harvard system to both list references in the Literature Cited section and in the text. The
reference wizard can be used to help format references. If in doubt please review and use the format used on this site.

References should be listed alphabetically by the surname(s) of the authors. Publications with identical authors should be listed chronologically.

Literature should be referenced in text using parenthesis (brackets) by author's last name, “et al.” or “and” second author's last name, comma, and year e.g., (Brown, 2006) or (Brown and Goor, 2000). Where there are three or more authors the surname of the first author followed by et al. should be used e.g. Blogs et al.(1999). Multiple references should be separated by semicolons and presented chronologically e.g., Anders, 2001; Black and Smyth, 2006. Depending on context you may also integrate the reference into the text “Aprea (2006) first described a CI type phage---- ".

Please make sure that you understand the difference between primary and secondary sources.  Note Mat Holland at Bournemouth University has produced detailed guidance on the the Harvard system, entitled 'How to quote references'.

Legal and other matters

By submitting an article to the Dairy Science and Food Technology website you are accepting that the contribution has been prepared by you, is your own work and that you have the necessary authority to submit this work for publication. You should not promote companies or their products and you should understand that any views that you state, are legally yours and do not necessarily reflect the views of the Dairy Science and Food Technology website. You can 'link' to your company/university , explain your current job role mentioning products or services, list your publications and research interests but you should not submit 'sales literature'.

Depending on the subject nature of the article submitted I may have to forward it to a colleague for review.  If your article has been forwarded to an external reviewer you will be informed. The reviewer's comments will only be forwarded to article contributors provided the reviewer is agreeable to the comments being forwarded.

Articles must be submitted in English. Summaries in other languages, providing I can arrange for their translation into English, can also be included and are encouraged.

Author's input to approving article in web format
If accepted, an article-URL will be sent to you. Authors will be able to view the draft on a private part of the site. The article will only be published when you have confirmed that you are content with its content and format.

Responding to 'browsers' questions
Authors will be provided with access details to the
Dairy Science and Food Technology Discussion Area .  Authors are expected to respond  to questions posed by readers.

Does the Dairy Science and Food Technology website have an impact factor?
Impact factor applies to journals not websites. There is an excellent article on impact factor on the free Internet encyclopedia

The Dairy Science and Food Technology website currently has a Google website rank of 5 out of 10 and is included in major web directories e.g. Intute. This is a free On Line service providing access to the very best web resources for education and research, selected and evaluated by a network of subject specialists. Intute is provided by a consortium of UK universities and partners.

Hundreds of sites link back to the Dairy Science and Food Technology website. The Dairy Science and Food Technology website gets over 100,000 'hits' per month and an estimate of webpages linking back to this website can be obtained by clicking here. Note, not all the links listed apply to this site.

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