The journal Food Science and Technology (FST) opens the possibility of combining different categories of readers with scientists, teachers, students and specialists in the field of production, storage, use of food products, their commodity evaluation, safety control, etc.
The main scientific directions of the publication:
FST is indexed in a number of scientometric citation databases: Web of Science Cor Collections, Ulrich's Periodicals Directory, FSTA, WorldCat, SHERPA/RoMEO, CABI, BASE, DORA, DOAJ, EBSCO, Index Copernicus, ResearchBib, AGRIS, CrossRef, Dimensions, Scilit.
FST seeks to enhance communication among scientists, engineers, and the public, worldwide. The broad public communication of peer-reviewed research, and information-sharing within the scientific community, are essential to advancing science in the society. This is why FST makes all of its peer-reviewed publications content freely.
ONAFT is a leader in training personnel for the food and processing industry. ONAFT is a higher education institution with 117th experience and the best traditions of engineering. A stepwise principle of higher education has been completely implemented at the Academy, from a junior specialist to a bachelor, master, Candidate and Doctor of Sciences.
10 faculties of the Academy are part of four educational and research institutes: Technological Institute of Food Industry named after M.V. Lomonosov; Institute of Mechanics, Automation and Robotics named after P.N. Platonov; Institute of Cold, Cryotechnology and Environmental Energy; Institute of Applied Economics and Management named after G.E. Weinstein. ONAFT also includes the faculty of post-graduate education, the research institute, the college and three technical secondary schools. ONAFT unites approximately 15,000 students, 2,400 teachers and employees, with about 100 professors and 400 associate professors, candidates of sciences included.