Food Science Journals

France is a modern European state and a republic, and is one of the world's top six economies. The name France comes from Latin Francia, which literally means "land of the Franks". There are many different activities that outline the history of the country which are enjoyable to visitors, especially considering its turbulent past.

France is a country in Western Europe. France borders the Atlantic Ocean and the Mediterranean. To the west is the Bay of Biscay, to the north is the English Channel and the North Sea. France also has territory in South America, the Caribbean, and the Indian Ocean, as well as numerous territories of various status.

France is one of the major and most advanced European economies. As a founding member of the EU, and despite the effects of enlargement, France continues to be close to the centre of its decision-making process. As the EU expands, France will have opportunities to grow its export and trading relations. While the improving regional outlook may provide some upside potential, it may not be enough to spark a recovery in France’s manufacturing sector, unless the country addresses its competitiveness issues.

The country is pioneer in advanced research in chemistry, physics, Economics, Literature, robotics and medical sciences.

 (In Physics, Medicine, Economics, Literature and Chemistry, this nation produced 67 Nobel laureates so far. France has established infrastructure for advanced food Science research. ANR provides funding for project-based research in all fields of science - for both basic and applied research - to public research organisations and universities, as well as to private companies (including SMEs). Numerous Food processing journals are published from France with good reputation. Several leading Institution in the country including Pierre and Marie Curie University, University of Paris Sud, Ecole Normale Superieure, University of Strasbourg, Joseph Fourier University and others are spearheading the Food processing research).