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About the Yearbook

“Scientific Works of University of Food Technologies” (SWUFT) is a yearbook that is published by the Academic Publishing House of the University of Food Technologies, Plovdiv, Bulgaria. It publishes as conference proceedings – plenary reports, oral presentations and posters which are presented at the International Scientific Conference of the University of Food Technologies annually. The first edition of the yearbook came out in 1954. Since then SWUFT has been issued in different languages - Bulgarian, Russian, French and English. In 2012, the paper format of the yearbook was changed to electronic and began to be distributed on a CD and uploaded on the website of the University of Food Technologies. Since 2016, SWUFT has been published in English only and all research articles in it have undergone double-blind peer review. All articles in SWUFT are open access.

Editorial Board

Editor-in-Chief:

Prof. Eng. Stefan Dragoev, DSc., Corresponding Member of Bulgarian Academy of Sciences – University of Food Technologies – Plovdiv, Bulgaria

Honorary Editors:

Prof. Eng. Maria Baltadjieva, DSc., Academician of Bulgarian Academy of Sciences - Applied Scientific laboratory for milk and milk products LB Lact - Plovdiv, Bulgaria
Prof. Tsvetan Tsvetkov, DSc., Academician of Bulgarian Academy of Sciences - Institute of Cryobiology and Food Technologies, Agriculture Academy - Sofia, Bulgaria
Prof. Atanas Atanasov, DSc., Academician of Bulgarian Academy of Sciences - Selection Genome Center - Sofia University St. Kliment Ohridski - Sofia, Bulgaria
Prof. Ivan Ivanov, DSc., Academician of Bulgarian Academy of Sciences – Institute of Molecular Biology “Roumen Tsanev” – Sofia, Bulgaria 

Foreign Members of the Editorial Board:

Prof. Rumyana Cenkova, PhD – Kobe University – Kobe, Japan
Prof. Wolfram Schnaeckel, PhD, D.H.C. – The Anhalt University of Applied Sciences – Köthen (Bernburg), Germany
Prof. Anna Lante, PhD – University of Padova - Padova, Italy 
Prof. Pascal Degraeve, PhD - University “Claude Bernard” Lion1 - Lyon, France
Prof. Marek Sikora, PhD - Agricultural University - Krakow, Poland
Prof Edward Pospiech, PhD - Poznań University of Life Sciences - Poznań, Poland
Prof. Paraskevi Mitliagka, PhD - Trakia University of Western Macedonia - Cuzani, Greece
Prof. Eugenee Bitus, DSc. - Moscow State University of Technology and Management “C.G. Razumovskii” - Moscow, Russia
Prof. Alexander Akulich, DSc. - Mogilev State University of Nutrition and Food Supplies - Mogilev, Belarus
Prof. Yassin Uzakov, DSc., Academician of Kazakhstan Academy of Sciences - Almaty Technological University - Almaty, Kazakhstan
Prof. Dimche Kitanovski, PhD - University "St. Kliment Ohridski ", Faculty of Biotechnical Sciences - Bitola, Macedonia
Prof. Aco Kuzelov, PhD - University "Goce Delchev", Faculty of Agriculture - Shtip, Macedonia
Prof. Marina Mardar, DSc. - Odessa National Academy of Food Technologies- Odessa, Ukraine 

Bulgarian Members of the Editorial Board:

Prof. Eng. Atanas Pavlov, DSc., Corresponding Member of Bulgarian Academy of Sciences – UFT - Plovdiv
Prof. Eng. Albert Krastanov, DSc. - UFT- Plovdiv
Prof. Eng. Stepan Akterian, DSc. - UFT- Plovdiv
Prof. Eng. Radka Vlaseva, PhD - UFT- Plovdiv
Prof. Eng. Katya Valkova-Jorgova, PhD - UFT- Plovdiv
Prof. Vyara Ivanova-Pashkulova, PhD - UFT- Plovdiv
Prof. Eng. Marianna Baeva, PhD - UFT- Plovdiv
Prof. Eng. Stefan Stefanov, PhD - UFT- Plovdiv
Prof. Eng. Lena Kostadinova, PhD - Plovdiv UFT- Plovdiv
Assoc. Prof. Eng. Georgi Kostov, DSc. - UFT- Plovdiv
Assoc. Prof. Eng. Venelina Popova, DSc. - UFT- Plovdiv
Assoc. Prof. Eng. Hristo Spasov, PhD - UFT- Plovdiv
Assoc. Prof. Eng. Cyril Mihalev, PhD - UFT- Plovdiv
Assoc. Prof. Eng. Hristo Nikolov, PhD - UFT- Plovdiv
Assoc. Prof. Vesela Chalova-Jekova, PhD - UFT- Plovdiv
Assoc. Prof. Eng. Maria Dushkova, PhD - UFT- Plovdiv
Assoc. Prof. Eng. Veselin Nachev, PhD - UFT- Plovdiv
Assoc. Prof. Eng. Plamen Nikovski, PhD - UFT- Plovdiv
Assoc. Prof. Eng. Nenko Nenov, PhD - UFT- Plovdiv

Aims and Scope

Scientific Works of University of Food Technologies encourages BSc, MSc and PhD students, professionals, researchers, professional bodies and institutions who have interest in food research. The yearbook welcomes the submission of materials from the following areas:

FOOD SCIENCE AND TECHNOLOGY

-             Science and Technology of Food of Plant Origin

-             Science and Technology of Food of Animal Origin

-             Science and Technology of Beverages

-             Science and Technology of Tobacco Products, Perfumery and Cosmetics

-             Food, Nutrition and Dietetics

FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

-             Food Chemistry and Food Microbiology

-             Food Biotechnology and Nanotechnology

-             Analysis and Control of Foodstuffs

-             Food Safety

-             Ecology and Toxicology of Food and Biotech Industry

FOOD ENGINEERING

-             Applied Mathematics and Statistics on Food and Biotech Industry

-             Applied Physics for Food and Biotech Industry

-             Mechanics in Food and Biotech Industry

-             Processes and Equipment for the Food and Biotech Industry

-             Machinery for Food and Biotech Industry

-             Electronics and Electrical Engineering Applicable in the Food and Biotech Industry

-             Automation of Processes in the Food and Biotech Industry

-             Energy and Energy Efficiency of Food and Biotech Industry

-             Computer Systems and Technologies for Food and Biotech Industry

CATERING, TOURISM, LINGUISTICS AND ECONOMY OF FOOD INDUSTRY

-             Catering

-             Tourism

-             Economics of Food and Biotech Industry

-             Industrial Management of Food and Biotech Industry

-             Linguistics and Learning

Articles Types

Plenary reports (up to 30 min and up to 20 formatted pages - no more than 100,000 characters with whitespace incl. graphs, tables, figures, references, thanks etc.), 4 numbers presented by invited speakers from the organizing committee (1 number in each of the four main topics of the conference);

 

Short oral presentations of scientific reports (up to 15 min - 8 formatted pages - no more than 30,000 characters with whitespace incl. graphs, tables, figures, references, thanks etc.), 36 numbers, presented by the authors, selected and invited by the Organizing Committee, according to the scientific novelty and relevance of the content of the material in the four scientific fields (10 to 20 numbers in each of the four main topics of the conference);

 

Posters with attendance representation of at least one of the authors during the poster sessions (up to 8 formatted pages - no more than 30,000 characters with whitespace incl. graphs, tables, figures, references, thanks etc.), Total to 75 numbers, approved by the Organizing Committee for presentation as posters, according to the scientific novelty and relevance of the content of the material in the four scientific fields (not more than 25 numbers in each of the four main topics of the conference);

Fees and Charges

After completing the registration form the corresponding authors should upload the abstract of their scientific report in accordance to the thematic field. The scientific report will be approved or rejected by the Organizing Committee within two weeks after uploading the abstract. Once the report is approved, the conference registration fees must be paid. As soon as the fee for participation is paid, the corresponding authors will gain full access and will be able to upload the entire text of their report/poster. No extra charges for publication are due, except for conference fees. For more information about early and late registration fees of the Conference, please use this link - http://www.scienwork.uft-plovdiv.bg/en/tax

 

Publishing Ethics

The yearbook uses double-blind peer review system which is an essential part of the development of a rational and estimable network of knowledge. It reflects the quality of the work of authors and third parties supporting them. Articles that are peer-reviewed sustain and embody the research method. Consequently, it is important to set standards of expected ethical behavior for all participants involved in the publishing process: authors, peer reviewers, journal editors, the publisher and the community of society-owned or sponsored journals.

Author Policies

The Academic Publishing House of the University of Food Technologies in Plovdiv works in cooperation with librarians, the research community, funders and other stakeholders to develop policies which can help our customers and make clear our position on key issues.

Copyright

It covers the rights related to the issuance and dissemination of research. It defines the ways in which the authors, the publisher and the wider community can use, publish and distribute articles.

Author Rights

The purpose of the Academic Publishing House of UFT Plovdiv is to publish and distribute research papers with established publishing rights. So that journals published by the University of Food Technologies can be protected by copyright against unauthorized use, it is necessary that consent to publish be obtained from persons who contribute to this work.

Manuscript Submission

To participate in the INTERNATIONAL SCIENTIFIC CONFERENCE "FOOD SCIENCE, ENGINEERING AND TECHNOLOGY" you need to register in the system on this website - http://www.scienwork.uft-plovdiv.bg/en/regis. You can do this in the Registration after filling out the necessary information:

  • Name/Surname
  • Position/Title
  • Country
  • E-mail
  • Organization - the full name of the organization the author represents.

After completing the registration form, click the Save button. The system will check the accuracy of the data entered and the presence/ absence of errors. Provided your information is entered correctly, the system will send a system-generated password to your registered email. To access your personal account and log in, use your email as username and the password sent to your email.

When you log in you will have access to upload the abstract of your report/poster. After uploading the abstract, the corresponding author will receive SWUFT number (SWUFT**…). This number will be associated with your report/poster. When you perform the bank transfer, please indicate the “SWUFT number” in the bank statement.