INSTRUCTIONS TO THE PARTICIPANTS

66th Scientific Conference with International Participation

“FOOD SCIENCE, ENGINEERING AND TECHNOLOGY’ 2019"


Official Languages of the Conference

The official languages of the conference are English and Bulgarian.

Applicants whose native language is different from those should seek help and translate the manuscript in English or Bulgarian

We do ask all our partners, both foreign and from Bulgarian universities and research institutes to comply with this mandatory requirement!

Some manuscripts selected by Editorial Board  presented in English will be published in theinternational journal  Food Scientific and Applied Biotechnology, year 2020, volume 3, Issues 1 or 2.

 

The manuscripts presented in English that have successfully passed the review process will be published in the Scientific Works of UFT, year 2019, volume 66, Issue 1.

The manuscripts presented in Bulgarian will be sent for publication in the magazine "Food Processing Industry",2020. We note that this magazine has limited publishing capacity of 24 scientific articles per year.

Applications for participation in languages other than the two official languages of the 66th International Conference "Food Science, Engineering and Technology - 2019" will be rejected and will not be published!

 

Types of Papers Presented at the Conference

- Plenary reports (20 - 25 min and up to 20 formatted pages - no more than 100,000 characters with whitespace incl. graphs, tables, figures, references, acknowledgements etc.). They are presented by invited speakers;

- Short oral presentations (8 -10 min - 8 formatted pages - no more than 30,000 characters with whitespace incl. graphs, tables, figures, references, acknowledgements etc.). They are presented by delegates (the author or one of the co-authors);

- Posters (must be presented by at least one delegate - co-author).

 

Manuscript acceptance procedure

There are no restrictions one delegate to participate in other authors' work and in more than one manuscript. It is permissible for authors to submit three or more manuscripts but a separate fee must be paid for each of them.

All requests must be submitted electronically to the electronic platform of the Conference on site: http://www.scienwork.uft-plovdiv.bg/

The materials must be in English or Bulgarian languages only!

The materials have to be prepared according to the instructions to participants following the template file;

The materials will be evaluated for their technical compliance with the paper layout template!

Manuscripts that do not comply with the technical paper layout template will be returned to the authors for corrections, and if this is not done within the specified times, they will be rejected and will not be accepted for publishing.

The materials will be assessed for style and spelling of the language used. Manuscripts which do not conform will be returned to the authors for corrections and if this is not done within specified time limits it will be rejected and will not be accepted for publishing;

The accepted manuscripts will undergo a procedure of an anonymous peer review conducted by two independent reviewers;

After the independent peer reviewing the manuscripts that are rejected will not be published in the scientific journals. Their abstracts will be published in Books of Abstracts of the 66th Scientific Conference with international participation “Food Science, Engineering and Technologies’ 2019” according to the program, i.e. for them the involvement will be a scientific communication that is not printed in full text;

After the independent peer reviewing the approved of scientific reports and communications presented in Bulgarian language with an abstract in English will be published in one of issues of the magazine “Food Processing Industry” in 2020 which is reviewed by Food Science and Technology Abstracts - FSTA (International food information Service - IFIS Publishing) which works with databases: EBSCO, IHS, ProQuest, CAS, Thomson Reuters, Wolters Kluwer, HINARI and AGORA;

After an independent review the manuscripts submitted in English will be published in the „Scientific Works of UFT”, year 2019, volume 66, issues 1, 2 or 3, Proceedings of the 66th International Conference "Food Science, Engineering and Technologies 2019". The official edition of the journal will be sent for reference to different information data bases. The goal is to reach the referral criteria in the ISI Web of Knowledge (Thomson Reuters) and Scopus (Elsevier) databases.

 

Manuscripts specifically selected by the Editorial Board will be invited for publishing in one of the next issues of the international journal "Food Science and Applied Biotechnology"!

 

Plenary reports of invited speakers (invited by the Editorial Board) will be printed in "Scientific works of UFT”, year 2019, volume 66, Issues 1 if they are presented in English, after passing through procedures of technical, linguistic and stylistic consistency and scientific peer review by two independent reviewers anonymous principle. If the report has been the Bulgarian language with an abstract in English will be published in one of 2020 year issues of the magazine “Food Processing Industry” after passing through the same procedures indicated above.

 

 

Instructions for Authors

Authors who plan to prepare oral presentations or posters of the 66th Scientific Conference with international participation “Food Science, Engineering and Technologies’ 2019”, respectively. in the yearbook of the University of Food Technologies, Plovdiv - "Scientific Works of UFT", should prepare their manuscripts following the instructions below.

 

Preface

Yearbook journal of the University of Food Technologies “Scientific Works of UFT” (SWUFT) welcomes the submission of manuscripts from various areas of food science, engineering and technology worldwide. The proposed manuscripts must be original, must not have been published in full or in part, or accepted for publication in another scientific journal or proceedings of scientific conferences, congresses, seminars, colloquia etc. The manuscript should be brought to the attention of the editorial board of the  66th Scientific Conference with international participation “Food Science, Engineering and Technologies’ 2019”, respectively of “Scientific Works of UFT” by  being uploaded to our electronic platform. Sending manuscripts should be done electronically only. Make sure that your manuscript does not exceed more than 8 formatted pages format A4, two columns (except the first page (including title, authors and their affiliations,  abstract , list of abbreviations with their full explanation and keywords), double spacing (font Times New Roman 12), approximately equal to 4,500 - 5,000 words or 30,000 characters with spaces. These pages should include the presented graphs and tables. Manuscripts submitted to the editorial board of the 66th Scientific Conference with international participation “Food Science, Engineering and Technologies’ 2019”, respectively of “Scientific Works of UFT” will be subjected to an independent peer review before being published. The purpose of peer review is independent readers to ensure that the manuscripts were assessed as acceptable by competent and independent professionals. The process often leads to desired changes and corrections in order to improve the quality of the manuscripts.

 

Manuscript Outlines

For non-English speaking authors it is highly recommended to do some for English language editing before submission. Manuscripts not complying with good English standards will be rejected before scientific evaluation.

 

Manuscript preparation
Scientific Works ot UFT only publishes articles in English. The American spelling is preferred. Manuscripts must be grammatically and linguistically correct. Authors who are not native English speakers are encouraged to use the help of colleagues fluent in English.



Types of contributions
The following categories of manuscripts are accepted for publication:
- Research Articles
- Reviews
- Short Communications
- Technical Notes



Research Articles
Research articles should be not longer than 5000 words should include up to 6 tables/figures. They should present complete investigations. Longer manuscripts could also be considered but only when based on the amount of important data presented and not on the presentation of insufficient information. Manuscripts must not have been previously published. They should be divided into sections as listed below.


Review Articles
Reviews should be not longer than 8000 words and include up to 5 tables/figures. We encourage authors to have preliminary correspondence with the responsible Co-Editor outlining the content of the manuscript. The Reviews should be divided into sections that are appropriate to the topic.



Short Communications
Short communications are concise articles describing scientifically sound research that contributes new knowledge going far beyond state-of-the-art. The results reported may be of a preliminary nature, but of such importance that rapid publication is justified. If deemed appropriate by the editors, these manuscripts will be subjected to the standard, but accelerated, peer review process. Short communications do not need to be divided into titled sections, but should start with an abstract (maximum 150 words). They should not exceed 2500 words (including no more than 15-20 references) and contain no more than 3 figures and/or tables).



Technical Notes
Technical notes are short peer-reviewed articles describing the development of new or modification of existing equipment applicable to the food/biotechnological industry. Technical notes could also present an analytical or computational method as well as a software tool. The main criteria for publication will be the novelty and scientific soundness of the results reported and their potential for practical applications. Technical notes do not need to be divided into titled sections, but should start with an abstract (maximum 150 words). They should not exceed 2500 words (including no more than 15-20 references) and contain no more than 3 figures and/or tables).


Style of manuscripts
The whole manuscript should be written in Times New Roman, size 12 pt. with double spacing. All metadata should be cleared from all submission files.


Title page 1
This title page should be a separate OpenOffice, Microsoft Word, or RTF document file format containing:
1) Title of the paper;
2) Full names (First and family names) of the authors, their emails and affiliations;
3) Title, name, email, phone and fax numbers and detailed postal address of the corresponding author and titles, names and email addresses of all co-authors;
4) up to 7 keywords;
5) A list of abbreviations.



Title page 2
This title page should be an integral part of the manuscript itself containing:
1) Title of the paper;
2) up to 7 keywords;
3) A list of abbreviations.


Abstract
The Abstract should be informative and self-explanatory. It should be no longer than 200 words and should not include references and/or abbreviations.



Introduction
The Introduction should describe recently published literature on the subject of the manuscript, a clear hypothesis and novelty of the presented research.


Materials and Methods
The Materials and Methods section should describe in detail all materials and methods used in the study allowing reiteration of the study. Authors should refer protocols to the original papers and only their own modifications should be described in detail.



Results and Discussion
The Results and Discussion section could be separated into two subsections: “Results” and “Discussion”. In this section, the main experimental results should be described. Statistical analysis is of critical importance. The presented results should be discussed further from the point of view of currently available knowledge. It is important that the available scientific information be enriched but not repeated. A combined Results and Discussion section is also acceptable.



Conclusions
The Conclusion remarks should highlight the main results of the study and summarize the authors’ point of view concerning the future prospects of the problems they discussed in the manuscript. 


Acknowledgements
Acknowledgements should be present to acknowledge the authors’ funding sources.


References
References in the text (including those in tables and figure legends) should be presented in brackets with the name of the first author and the year of publication, i.e. (Broun et al. 2016).


For the References section, please follow the examples:



Articles in English with a DOI number:
Berkov S., Pavlov A., Ilieva M., Burrus M., Popov S., Stanilova M. GC-MS of alkaloids in Leucojum aestivum plants and there in vitro cultures. Phytochemical Analysis, 2005, 16(2): 98-103. http://dx.doi.org/10.1002/pca.824


Articles in English without a DOI number:
Ramirez-Ramirez G., Chassagne D., Feuillat M., Voilley A., Charpentier C. Effect of wine constituents on aroma compound sorption by oak wood in a model system. American Journal of Enology and Viticulture, 2004, 55(1): 22-26.



Articles in the original language other than English:
Vlahova-Vangelova D., Balev D., Dragoev S. Morphological changes of m. Longissimus dorsi during acid marinating with sodium citrate. Agricultural Sciences, 2013, 5(14): 151-156. [in Bulgarian]


Articles published online ahead of print version as an Early View:
Yu H.Y., Lee S.-J., Lee S.Y., Lee S.K., Hur S.J. Effect of dietary bioactive compounds and biopolymer encapsulated lipids on metabolism of lipids in high fat diet-fed mice. European Journal of Lipid Science and Technology, Version of record online: 30 December 2016. In press. http://dx.doi.org/10.1002/ejlt.201600310


Books:
Lawrie R. A. The storage and preservation of meat III. Direct microbial inhibition. In: Meat Science(Fourth Edition). Elsevier Ltd., Pergamon Press Oxford, New York, Toronto, Sydney, Paris, Frankfurt, 1985, рр. 159–168, Print ISBN: 978-0-08-030789-3. http://dx.doi.org/10.1016/B978-0-08-030789-3.50002-6


Textbooks and handbooks:
Ray B., Bhunia A. Fundamental Food Microbiology (Fifth Edition). CRC Press, Taylor & Francis Group. 2013, 663 pages. Print ISBN: 978-1-4665-6443-5, eBook ISBN: 978-1-4822-0866-5



Chapter in a book:
Dzhambazova T., Badjakov I., Dincheva I. Georgieva M., Tsvetkov I., Pavlov A., Marchev A., Mihalev K., Ivanov G., Kondakova V., Batchvarova R., Atanassov A. New Approaches for Detection of Unique Qualities of Small Fruits. In: Omics Technologies and Crop Improvement (N. Benkeblia Ed.). CRC Press, Taylor & Francis Group. 2014, рр. 187–208, Print ISBN: 978-1-4665-8668-0, eBook ISBN: 978-1-4665-8669-7, DOI: 10.1201/b17573-9



Chapter in a book from a book series:
Mai D.S., Hoang N.K. Impact of climate change on foodborne pathogens. In: Foodborne Pathogens and Food Safety (Md. Latiful Bari, Dike O. Ukuku Eds). Food Biology Series, CRC Press, Taylor & Francis Group. 2015, рр. 156–167. Print ISBN: 978-1-4987-2408-1, eBook ISBN: 978-1-4987-2410-4



E-books:
Grivetti L.E., Shapiro H.Y. Eds. Chocolate, History, culture, and heritage. John Wiley & Sons, Inc., 2009. Available from: www.onlinelibrary.wiley.com/book/10.1002/9780470411315. http://dx.doi.org/10.1002/9780470411315 



Guides and manuals as e-books: 
SAS/STAT user's guide, v. 9.3. Cary, NC, USA, SAS Institute, Inc. 2011. Available from: 
https://support.sas.com/documentation/cdl/en/statug/63962/PDF/default/statug.pdf



Theses:
Hermund D.B. Extraction, characterization and application of antioxidants from the Nordic brown alga Fucus vesiculosus. PhD thesis by National Food Institute, Technical University of Denmark, 2016 [in Danish]



Patents:
Pandey R., Ratnani K., Ahmed S.,Williams J. Direct conversion of methane to hythane. US Patent 5516967, 1996.


Symposia, congresses, proceedings:
Leboš Pavunc A., Kos B., Beganović J., Gjuračić K., Šušković J. Selection of probiotic strains from Croatian traditional fresh cheese. Book of Abstracts of the 5th Central European Congress of Food, Bratislava, Slovakia, 2010, p. 176. 

McVittie J., Jellis G., Flux A. Evaluation of wheat quality for the UK in the HGCA recommended list system. In:  Using cereal science and technology for the benefit of consumers (S.P. Cauvain, L.S. Young, S.S. Salmon Eds). Proceedings of the 12th International ICC Cereal and Bread Congress; 2016 May 23-26, Harrogate, UK. Woodhead Publishing Ltd. and CRC Press, Boca Raton, Boston, Ney Work, Washington, DC, 2005, pp. 13-17. ISBN 978-0-8493-3771-0


Official methods: 
AOAC Official Method 2003.08. Enumeration of Staphylococcus aureus in selected dairy foods. Gaithersburg, MD, USA, AOAC International, 2003.  
ASTM D882-12. Standard test method for tensile properties of thin plastic sheeting. West Conshohocken, PA, USA: ASTM International; 2012. http://dx.doi.org/10.1520/D0882  
ISO 8586:2012. Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. Geneva, Switzerland: International Organization for Standardization (ISO), 2012.  
AACC Method 44-15.02. Moisture – air-oven methods. St. Paul, MN, USA, American Association of Cereal Chemists (AACC) International, 2010.



Official methods in languages other than English: 
BDS EN ISO 660:2009. Animal and vegetable fats and oils - Determination of acid value and acidity (ISO 660:2009). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2009 [in Bulgarian] 

Reports: 
European Food Safety Authority (EFSA). Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready-to-eat foods in the EU, 2010-2011. Part A: Listeria monocytogenes prevalence estimates. EFSA J. 2013, 11(6): 3241.  http://dx.doi.org/10.2903/j.efsa.2013.3241  
WHO Technical Report No. 940. Evaluation of certain food additives: 67th report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva, Switzerland, Food and Agriculture Organization of the United Nations and World Health Organization (FAO/WHO), 2006. Available from:  http://www.who.int/WHO_TRS_ 940.pdf  



Software: 
STATISTICA, v. 12, StatSoft, Inc., Tulsa, OK, USA, 2012. Available from: http://www.statsoft.com
Clustal W., v. 2.1. Dublin, Ireland: UCD Conway Institute of Biomolecular and Biomedical Research, 2014. Available from: http://www.clustal.org  

Databases: 
NIST/EPA/NIH Mass Spectral Library, NIST 14, v. 2.2g. Gaithersburg, MD, USA: National Institute of Standards and Technology, 2013. Available from: http://www.nist.gov/srd/nist1a.cfm

GenBank®. Bethesda, MD, USA: National Center for Biotechnology Information (NCBI), US National Library of Medicine, 2015. Available from: http://www.ncbi.nlm.nih.gov/

Resources to Reserves 2013 – Oil, gas and coal technologies for the energy markets of the future. Paris, France. International Energy Agency (IEA), 2013. Available from: http://www.iea.org 

BRENDA. The Comprehensive Enzyme Information System. Braunschweig, Germany: Institute of Biochemistry     and Bioinformatics, Technical University of Braunschweig, 2014. Available from: http://www.brenda-enzymes.info/

MetaCyc Metabolic Pathway Database. Menlo Park, CA, USA. SRI International. Available from:  http://metacyc.org

Electronic material and websites:  
Meier U. Growth stages of mono- and dicotyledonous plants, 2001. Available from: http://pub.jki.bund.de/index.php/BBCH
Global opportunities for whey and lactose ingredients 2010-2014. 3ABC – 3A Business Consulting. Available from: https://www.scribd.com/document/309374689/Report-information-Global-Opportunities-for-Whey-and-Lactose-Ingredients-2010-2014-pdf
Huntrods D. Carrot profile. Agricultural Marketing Resource Center (AgMRC). Ames, IA, USA, Iowa State University, 2013. Available from: http://www.agmrc.org



Papers published online in advance of print should be cited with their DOI. Authors are responsible for the accuracy of bibliographic data.



Tables
Tables should be with appropriate captions at the top and numbered with Arabic numerals in the order of their appearance and positioned in their appropriate places in the text.



Figures
Each Figure should be with appropriate captions and legend at the bottom and numbered with Arabic numerals in the order of their appearance and positioned in their appropriate places in the text.  In the case of photos, only high-resolution ones will be published.



Structural formulas, mathematical and chemical equations
Structural formulas (to be numbered in order with other figures) and mathematical and chemical equations (to be numbered separately) should be drawn and written in the text at the position they belong to.


Image manipulation
Image manipulation is forbidden. Figures must accurately reflect the original data and information should not be enhanced, eliminated, added, obscured or moved!