A branch of food science in which modern biotechnological techniques are applied is called as food biotechnology or foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. The use of food biotechnology dates back to thousands of years ago to the time of the Sumerians and Babylonians. These groups of people used yeast to make fermented beverages such as beer. Food science and food biotechnology was then progressed to include the discovery of enzymes and their role in fermentation and digestion of foods. With this discovery, further technological development of enzymes emerged.
High-impact journals are those considered to be highly influential in their respective fields. The impact factor of journal provides quantitative assessment tool for grading, evaluating, sorting and comparing journals of similar kind. It reflects the average number of citations to recent articles published in science and social science journals in a particular year or period, and is frequently used as a proxy for the relative importance of a journal within its field. It is first devised by Eugene Garfield, the founder of the Institute for Scientific Information. The impact factor of a journal is evaluated by dividing the number of current year citations to the source items published in that journal during the previous two years.
Last date updated on June, 2014