FSTA access to information on the sciences related to food, nutrition and health. Rhianna Jones Marketing Manager

Transcription

1 FSTA access to information on the sciences related to food, nutrition and health Rhianna Jones Marketing Manager

2 About IFIS Founded in 1968 A leading international provider of information relating to the sciences of food and health Producer of FSTA, the definitive abstract and index (A&I) database of research and developments relating to food, drink and nutrition About FSTA Comprehensive worldwide monitoring and coverage of scientific and technological research and developments Carefully selected, up-to-date and reliable information Managed by our team of expert scientists to ensure quality and relevancy Used by academics, scientists, researchers, lecturers, students and industry professionals

3 About FSTA key figures Coverage from 1969 present Available in organizations in over 160 countries worldwide Content from over 4,600 food science, technology and nutrition journals, 1,000 of which are active today Content sources monitored in 29 languages Abstracted into English summaries Journals sourced from 53 countries Updated weekly with approximately 1,450 records

4 About FSTA key figures Contains over 1.1 million highly informative summaries of: ü research articles ü patents (European patents (EPO), PCT International Applications, US Patents, Japanese Patent Applications) ü reviews ü standards (ISO) ü books ü reports ü conference proceedings

5 About FSTA key figures Annual totals of summaries added increasing year on year 2005 = 25, = 36, = 39, = 41, = 46, = 47, = 51, = 53, = 51,072 (introduction of new production technology) 2014 = 61, = 70,000 (target)

6 FSTA content selection policy Mainly peer-reviewed material, but also other sources such as trade literature, reports, patents and standards Specially selected to provide a broad range of international research Only articles relevant to the food industry are selected, not cover-tocover policy Selection policy is for food commodities and related pure and applied sciences: ü Pre-farm gate/pre-harvest material is also included when the aspect under study will impact food quality ü Articles from pure and applied science areas are included that contain supporting information of relevance to food and nutrition

7 FSTA content food commodities Cereals & Bakery Products 10,7% AddiNves Spices & Condiments 7,5% Fish & Marine Products 6,3% Catering Speciality & MulN Component Foods 6,0% Fats Oils & Margarine 5,2% Milk & Dairy Products 10,0% Sugars Syrups & Starches 2,7% Meat Poultry & Game 9,9% Alcoholic & Non Alcoholic Beverages 17,7% (Records added in 2014) Pet Foods 0,4% Fruits, Vegetables & Nuts 20,9% Cocoa Chocolate & Sugar ConfecNonery Products 1,6% Eggs & Egg Products 1,1%

8 FSTA searches pure & applied science topics (Records added in 2014)

9 Journal Coverage by Region Australia & New Zealand 1,40% Eastern Europe 4,80% Asia 9,00% Other 3,80% North America 30,50% Western Europe 50,50%

10 FSTA content development Undertaking market research with existing users ü Academic, Governmental and Corporate Expansion of journal coverage ü Analyses underway by subject and country, in line with market feedback ü Subject areas under review to reflect the broad nature of the sciences of food and health ü Country-level review underway to maximize global coverage Increasing coverage of Conference proceedings ü More granular coverage to include conference papers, conference posters, conference abstracts, symposia, workshops

11 FSTA content development Investigating adding additional document types, such as ü Book chapters ü Dissertations Review of patent and standards coverage to be undertaken Addition of new data fields within FSTA records ü Working in conjunction with Ebsco, OvidSP, Web of Science, ProQuest Dialog, and STN

12 FSTA indexing Comprehensive subject index allowing easier identification of relevant records Indexes are created using specific keywords sourced from the FSTA Thesaurus, such as: ü Subject-specific terms ü Document types ü Country names ü Food safety terms ü Commercial names and trademarks

13 FSTA Thesaurus Alphabetical list of all keywords used in the FSTA index fields The latest edition contains 10,781 terms Terms are displayed within hierarchies, facilitating search construction and refinement when used to retrieve FSTA records New keywords are introduced and keyword context reviewed in response to scientific innovation Using the thesaurus, you can ü Distinguish between a preferred and non-preferred term, e.g. beverages (preferred) and drinks (non-preferred) ü Broaden or narrow searches ü Explode searches ü Identify related terms ü Check the history of term usage ü Generally improve on record retrieval and relevance

14 Did you know FSTA also covers: Food safety and hygiene Brewing and distilling Viticulture and oenology Packaging Food security Food manufacture Veterinary medicine Animal sciences Agricultural sciences Chemical engineering Microbiology Biotechnology Sport and exercise science Sustainability Toxicology Psychology Tourism and hospitality Medical sciences Pharmaceutical sciences Epidemiology Public health Food economics/ business Food policy Sociology Endocrinology Genetic engineering Genomics Metabolomics Culinology Biophysics Biochemistry Analytical techniques Gastroenterology Food engineering to name but a few!

15 Focus on microbiology selection policy General and applied microbiology ü General microbiology of all food-grade microorganisms ü Starters, probiotic microorganisms and intestinal microbiota ü Bacteria, fungi, viruses, algae, archaea, chromista ü Poisoning outbreaks, poisoning and spoilage organisms, toxins (including mycotoxins, aflatoxins, enterotoxins, verotoxins) ü All aspects of food-related pathogenic microorganisms relating to virulence (including virulence genes and virulence factors) ü Pathogenicity ü Infection and infectivity ü Colonization ü Motility ü Host invasion ü Adherence

16 Focus on microbiology selection policy Contaminants and toxicants (natural and artificial) ü Microbial hazards ü Chemical hazards, including carcinogens, mutagens, and pesticide and antibiotic residues ü Heavy metals ü Radionuclides/radioactive wastes ü Environmental and faecal contamination ü Physical hazards, e.g. foreign bodies and extraneous debris Public health ü Sterilization/disinfection/cleaning and hygiene ü Pest control ü Insect infestation ü Education ü Disease control

17 Focus on microbiology example journals Annals of Microbiology Applied and Environmental Microbiology Archives of Virology BMC Microbiology Brazilian Journal of Microbiology Clinical Infectious Diseases Clinical Microbiology and Infection Clinical Microbiology Reviews Emerging Infectious Diseases Epidemiology and Infection FEMS Microbiology Reviews Harmful Algae Helicobacter International Journal of Food Contamination Journal of Bacteriology Journal of General Virology Journal of Microbiological Methods Microbial Pathogenesis Microbiological Research Microbiology Microbiology and Immunology Microbiology & Molecular Biology Reviews Molecular Microbiology Molecular Oral Microbiology Pathogens and Disease Probiotics and Antimicrobial Proteins Research in Microbiology Systematic and Applied Microbiology Toxicology Research Veterinary Microbiology Zoonoses and Public Health

18 Focus on biotechnology selection policy General biotechnology ü safety of GM foods ü consumer attitudes towards biotechnologically derived foods ü regulatory control Genetics, molecular biology, recombinant DNA technology and associated techniques ü genetics and gene technologies including lantibiotic synthesis genes, genomes of food grade organisms, bacteriophage resistance in lactic acid bacteria ü molecular biology including effects of plasmids on metabolism, protein secretion pathways ü DNA technology and associated techniques including gene cloning and expression, cloning vectors (plasmids, phages, shuttle vectors), new DNA techniques, transformation, immobilization of cells, protoplasting

19 Focus on biotechnology selection policy Protein engineering ü chemical or genetic modification of proteins/enzymes to improve properties such as thermal stability and substrate specificity, or to alter co-factor dependence ü protein metabolic engineering studies where several stages are optimized to favour a particular product Enzyme systems ü Native or recombinant food-relevant enzymes and genetic/recombinant DNA papers where the product is an enzyme - includes aspects such as enzyme immobilization, crystallization data and enzyme inhibitors ü Enzymes used for treatment of wastes ü Use of enzymes for degradation or bioremediation of post farm-gate wastes, such as olive mill effluence, sugar cane bagasse and other processing wastes

20 Focus on biotechnology selection policy Products of biotechnology (e.g. food-grade antibiotics, organic acids, vitamins, flavour compounds, biomass, amino acids, fatty acids) ü Use of microbial fermentation processes to generate specific products ü Use of plant cell and organ cultures ü Extraction of food-relevant products from fermentation broths ü Production of ethanol/bioethanol - food industry relevant articles only (e.g. production from post farm-gate food processing wastes (e.g. sugar cane bagasse, starch from potato processing, etc.) ü Bioremediation/bioconversion - post farm-gate food processing wastes Fermentation technology ü New bioreactors/fermenters ü Online process control ü Online monitoring of fermentation parameters, fermentation modelling and downstream processing (large-scale purification) techniques

21 Focus on biotechnology example journals Animal Biotechnology Applied and Environmental Microbiology Applied Biochemistry and Biotechnology Applied Biochemistry and Microbiology Applied Microbiology and Biotechnology Biocatalysis and Agricultural Biotechnology Biocatalysis and Biotransformation Biocontrol Science Bioresource Technology Bioscience, Biotechnology, and Biochemistry Biosystems Engineering Biotechnologie, Agronomie, Societe et Environnement Biotechnology & Biotechnological Equipment Biotechnology and Applied Biochemistry Biotechnology and Bioengineering Biotechnology and Bioprocess Engineering Biotechnology Letters Biotechnology Progress BMC Biotechnology Canadian Biosystems Engineering Critical Reviews in Biotechnology Current Issues in Molecular Biology Electronic Journal of Biotechnology Environmental and Molecular Mutagenesis Enzyme and Microbial Technology Food and Bioprocess Technology Food and Bioproducts Processing Food Bioscience Food Biotechnology Food Science and Biotechnology Food Technology and Biotechnology Gene Genes & Nutrition Genetics, Selection, Evolution Genetics, USA Horticulture, Environment and Biotechnology

22 Focus on biotechnology example journals Indian Journal of Biotechnology Industrial Biotechnology Journal of Biotechnology Journal of Chemical Technology and Biotechnology Journal of Food Science and Biotechnology Journal of Industrial Microbiology & Biotechnology Journal of Microbiology and Biotechnology Journal of Plant Biochemistry and Biotechnology Marine Biotechnology Microbial Biotechnology Microbial Cell Factories Microbiology and Molecular Biology Reviews Molecular and Cellular Probes Molecular Biotechnology Molecular Breeding Molecular Genetics and Genomics Molecular Microbiology Mutagenesis Mutation Research -- Fundamental and Molecular Mechanisms of Mutagenesis Mutation Research -- Genetic Toxicology and Environmental Mutagenesis Mutation Research -- Reviews in Mutation Research Nature Biotechnology New Biotechnology Plant Biotechnology Plant Biotechnology Journal Plant Biotechnology Reports Plant Molecular Biology Protein Engineering, Design and Selection Protein Expression and Purification Trends in Biotechnology World Journal of Microbiology & Biotechnology

23 Summary IFIS s scientists monitor a wide range of global source materials, hand-picking information relevant to the sciences of food and health Subject specialists apply keywords to each record against IFIS s subject taxonomy IFIS s Thesaurus enables a highly structured search Use of controlled keyword terms overcomes variability in author terminology and scientific nomenclature FSTA is renowned for its high quality and scientific integrity this is maintained by our team of expert scientists

24 "In order to be as comprehensive as possible when I do a literature search related to food science, I always use FSTA in addition to other biological databases. I have found that FSTA invariably pulls up relevant material that is not available in other databases. None of my searches in the area of food science are complete without running them through FSTA." Food Science Professor, Brigham Young University IFIS 2015