Authors:Attila Gere, Abdul Hannan Bin Zulkarnain, Dorina Szakál, Orsolya Fehér, and Zoltán Kókai
the time and environment, whereas VR totally transforms the whole environment into a virtual world ( Crofton et al., 2019 ). In the following, we focus on the possible applications of VR in foodscience. Recently, a special issue in Food Research
international character helps to put the results of the analysis into the widest possible frame of comparison. 3
Therefore, our paper has the general aim of assessing the worldwide research activity in agricultural and foodscience and technology as it
An attempt has been made to trace and compare the trends in growth of Food Science and Technology (FST) literature (periodical
articles, patents, standards, theses and dissertations) produced by CFTRI scientists, by food scientists in India and by food
scientsts of the world, covering a period between 1950 and 1990; to identify the best fitting growth models for actual and
cumulative growth of data through regression analysis; and αt and α2t analysis; and to compute and compare the growth rates of FST documnets.
This study presents a bibliometric analysis of the scientific production in the food science and technology (FST) field for
the period 1991-2000, in Iberian-America (IA). Eight selected IA countries contributed 97.6% of the IA production and accounted
for a 6.6% of the world production. The most frequent document type is journal article published in English. Retrieved records
display characteristical authorship patterns and preferred subject areas. Spain, Brazil, Mexico, Argentina and Portugal determine
the IA pattern of sources of publication. The fifty top ranked journals, 80% of which were indexed by the SCIE, encompass
two-thirds of the IA production.
This study analyses activities in new biotechnology in food science and technology using bibliometric methods. Multidimensional scaling is used to visualise the structure of the field as represented by scientific literature and patent applications. For the science as well for the technology side increasing activities in the field were found. The specialisation analysis shows above average specialisation at the science and the technology side of the EU member countries (except for Germany) as well as for the USA. Within the EU also less developed countries intensified their R&D activities. At the science side aspects of food safety and quality are highly relevant. These topics are also tackled at the technology side but, compared to the science side these sub-fields seem to be still more isolated within the structure of the field. Structural differences between the science and the technology side partly may be explained by special features of the patent law in biotechnology.
This study is a follow-up to a published descriptive outline on the publications of Iberian-American (IA) countries in food
science and technology field. The number of articles and citations attained by IA producers (Argentina, Brazil, Mexico, Portugal
and Spain) were examined on 48 journals indexed in Science Citation Index (SCI) database. The growth rate in publication between
1992 and 2003 depicted differences across journals, those with high impact factor were most preferred by IA authors. Different
patterns of collaboration and frequency of citations were obtained. Spain and Argentina show the greatest counts of publications
and citations but present the lowest percentages of collaboration with outside authors. Instead, three out of ten papers from
Portugal, Mexico and Brazil are signed by at least one foreign author. The association of publication productivity to demographic
and socio-economic indicators revealed that Spain and Portugal have the highest ratios of publications or citations by human
resources followed by Argentina. Argentina showed the highest ratios of publications or citations by expenditure on science
and technology activities.