EVALUATION OF ABSTRACTING AND INDEXING TOOLS -

FOOD SCIENCE AND TECHNOLOGY ABSTRACT (FSTA)

PREPARED FOR:
ABD RASHID B ABD RAHMAN

PREPARED BY:
AHMAD MURTADHA BIN KHAIRIL ANWAR……………….......................………………. 2013772807
MUHAMMAD ALIFF BIN ABD RASHID……………………………………………..…………….. 2014400026
MUHAMMAD FAIZUL BIN SHAHRUDDIN………………………………………………………...2014265134
 INTRODUCTION
Food Science and Technology Abstract (FSTA) is an important
source of information on food science, food technology and
human nutrition for anyone working in the food sector,
whether in industry, government or academic. FSTA scientist
specialist monitors approximately 1800 journals and other
types of literature (books, conference proceedings, theses,
patents, standards, laws, etc.), which is published in more
than 40 languages, and select items related to the food
sector.
 2.0 OBJECTIVE

1. To collect information, over 1200 journals from more than 50 countries, patents of
many countries, and books in any language systematically sought by an
organisation work together or individually in Czechoslovakia, the Federal Republic
of Germany, the German Democratic Republic, Japan, United Kingdom and the
United States.
2. For the abstract issues and quick journal to meet the general needs of researchers,
teachers, information officers, and around the world for information up-to-date in
the field of food science and technology.
3. To collect information for customers who want more information than that supplied
in Food Science and Technology Abstracts.
4. To distribute information on all matters related to research and new developments
in the field of Food Science and Technology to customers.
3.0 BIBLIOGRAPHIC DETAILS
Food science and technology abstracts . - [Shinfield, Eng.] : International Food
Information
Service , 1969-.
v. ; 25 cm
NO. RAK : 1058.
1. Food industry and trade - Abstracts - Periodicals I. Title
4.0 BASIC AND PHYSICAL FEATURES
5.0 DISCUSSION
5.1 Scope
FSTA represents the definitive food information source and
is used regularly by food scientists/ technologists, product
Statement of Purpose
development specialists, researchers, teachers, libraria ns
and information brokers etc.

Subject and Geographical Worldwide. Sources are frequently reviewed to ensure

Coverage relevance and quality.

Time Period Coverage Updated weekly with approximately 1,550 new records

Serial Publication Published monthly by IFIS

Language More than 40 languages

Non-Print The database accessible online through vendor worldwide,

on magnetic tape, via the internet, and CD-ROM.
Conts.
5.2 Subject Area of FSTA

Consumer Research Biochemistry Catering

Developments Marketing Nutrition
Chemistry New Equipment Packaging
Biotechnology Packaging Business
Analytical Techniques Physics Microbiology
Infant & Dietetic Foods Storage Automation
Hygiene & Toxicology Engineering Public Health
Quality Control Food Composition Fermented Foods
Scientific & Technological Food Processing Patents
Transport & Distribution Economics Frozen Foods
Standards & Legislation Food Safety Functional Foods
Conts.
5.3 General Features of FSTA

Title Food Science and Technology Abstract (FSTA)

Type Indicative (Apendix 8) and Informative abstract (Apendix 9)
Type of Organization Non-for-profit academic publishing
Publisher International Food Information Service (IFIS)
Year Abstract Initiated 1969
Publication Frequency Updated weekly with approximately 1,550 new records
ISSN 0015-6574
Geographic Coverage International
Other Format Available Magnetic tape, online database, CD-ROM, and internet (Appendix 1)
Cost From RM 300.00 and above
C0nts.
5.4 Type of information bearing materials that are abstracted by the FSTA
Conts.
5.5 How to use FSTA / availability of guideline and manual

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5.6 Types of abstracts available in the FSTA

There is two type of abstract in this book which is indicative abstract and informative abstract.
Types of FSTA Sample
Indicative abstract (Appendix 8)

Informative abstract (Appendix 9 )

Conts.
5.7 Users of FSTA

Use by Information Professionals (IP’s),

researchers, industry practitioners, and
students around the world to keep up-to-
date with the latest findings in their fields.
And also research institutes, Universities,
food and beverage companies, and
government agencies in 162 countries.
Conts.
5.8 Contribution to Knowledge Development
6.0 RECOMMENDATIONS
7.0 CONCLUSION
BIBLIOGRAPHIES
APPENDICES
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