Tuesday, September 22, 2020

Sewa rumah bersama keluarga di Wageningen

Menyewa rumah atau apartement di wageningen membutuhkan strategi dan penyiapan dokumen yang terencana dan tersusun baik. pada tulisan berikut ini saya menyampaikan strategi dan pengalaman saya dalam mendapatkan rumah di wageningen.

Pada saat tulisan ini dibuat 22 September 2016. Mendapatkan sewa rumah dan apartemen keluarga untuk 3 orang atau lebih  dengan harga yang terjangkau adalah hal yang sanag sukar. ketatnya peraturan bahwa untuk 3 orang anggota keluarga harus menyewa apartement dengna 3 ruang (1 living room, 2 kamar tidur). Muga meningkatnya jumlah mahasiswa baru, dan tetapnya jumlah hunian menjadi salah satu sebab. berbagai penyedia rumah dan apartemen sewaan memiliki berbagai kekurangan dan kelebihan. berikut akan saya paparkan satu persatu pengalaman saya dalam mencari apartemen di wageningen.




Sunday, November 18, 2018

Publishing with Journal of Food Engineering

Journal of Food Engineering is an official scientific journal of the International Society of Food Engineering (ISFE).
Editor-in-Chief: R.P. Singh
IF 2017 3.197

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

14 November 2018 submitted, total submission file size was over 2 MB, so should be changed.
15 November resubmitted
16 November with editor



Thursday, November 8, 2018

Publishing paper on Food Research International

Food Research International

A journal of the Canadian Institute of Food Science and Technology (CIFST)
Editor-in-Chief: A. Sant'Ana
Impact Factor 2017: 3.520
SJR 2017 Q1

Food Research International provides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas. Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also published.

Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.

Topics covered by the journal include:

food chemistry
food microbiology and safety
food toxicology
materials science of foods
food engineering
physical properties of foods
sensory science
food quality
health and nutrition
food biophysics analysis of foods
food nanotechnology
emerging technologies
environmental and sustainability aspects of food processing.
Subjects that will not be considered for publication in Food Research International, and will be rejected as being outside of scope, include :

Studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food;
Optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities;
Studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis;
Studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Compounds of interest need to be characterized at least by mass spectrometry-based methods.
Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings;
Development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered;
Surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered;
Pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods.
Pharmacology and nutritional studies that do not contain bioavailability or biofunctionality.
Engineering studies lacking of mathematical verification or validation in situ, when appropriate;
Fragmented studies, of low scientific quality, or poorly written.
Studies with no food component.

8 November 2018 Submitted
10 november 2018 with editor
12 November 2018 rejected because out of scope

Tuesday, September 18, 2018

Publishing on Food Chemistry

Food Chemistry adalah salah satu jurnal yang dikelola oleh elsevier dengan Impact factor 2017  adalah 4.946. Berikut adalah deskripsi jurnal tersebut:

The Aims and Scope of Food Chemistry are assessed and modified on an annual basis to reflect developments in the field. This means that research topics that have been deemed in scope previously may now fall outside of the scope of the journal as our scientific and technical understanding of the fields evolve and topics become less novel, original or relevant to Food Chemistry. Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out. Topics include: – Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; – Bioactive constituents of foods, including antioxidants, phytochemicals, and botanicals. Data must accompany sufficient discussion to demonstrate their relevance to food and/or food chemistry; – Chemical and biochemical composition and structure changes in molecules induced by processing, distribution and domestic conditions; – Effects of processing on the composition, quality and safety of foods, other bio-based materials, by-products, and processing wastes; –Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology and food fate. Analytical papers related to the microbiological, sensory, nutritional, physiological, authenticity and origin aspects of food. Papers should be primarily concerned with new or novel methods (especially instrumental or rapid) provided adequate validation is described including sufficient data from real samples to demonstrate robustness. Papers dealing with significant improvements to existing methods, or data from application of existing methods to new foods, or commodities produced in unreported geographical areas, will also be considered. For Analytical Papers, especially those dedicated to the development and validation of methods, authors are encouraged to follow internationally recognized guidelines, such as EURACHEM - for chemical compounds (https://www.eurachem.org/index.php/publications/guides/mv) or FDA - for microbiological data (https://www.fda.gov/downloads/ScienceResearch/FieldScience/UCM298730.pdf) and proper statistical methods should be applied. Special attention should be given to linearity, selectivity, determination of LOD/LOQ, repeatability and reproducibility of the analysis. Authors should also pay attention to trueness and, when possible (quantitative methods), determine the uncertainty of measurement. Overall, real samples should be analyzed by the state-of-the-art and the newly developed method for validation purposes. – Methods for the determination of both major and minor components of food especially nutrients and non-nutrient bioactive compounds (with putative health benefits) will be considered. – Results of method inter-comparison studies and development of food reference materials for use in the assay of food components; – Methods concerned with the chemical forms in food, nutrient bioavailability and nutritional status; – General authentication and origin [e.g. Country of Origin Labelling (COOL), Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Certificate of Specific Character (CSC)] determination of foods (both geographical and production including commodity substitution, and verification of organic, biological and ecological labelling) USING CHEMICAL MARKERS, providing sufficient data from authentic samples should be included to ensure that interpretations are meaningful. Food Chemistry will not consider papers that focus on purely clinical or engineering aspects without any contribution to chemistry; pharmaceutical or non-food herbal remedies; traditional or folk medicines; or survey/surveillance data. Papers on therapeutic application of food compounds/isolates for treatment, cure or prevention of human diseases will not be considered for inclusion in Food Chemistry.
melakukan publikasi pada jurnal ini menggunakan portal online yang akan memudahkan proses publikasi.
https://ees.elsevier.com/foodchem/mainpage.html

Dengan portal ini segala komunikasi dari pengelola jurnal ke penulis terlaksana.

proses publikasi cukup panjang. Berikut adalah catatannya
18 September 2018 submmit
3 October 2018 with editor. sesuai dengan janji bahwa proses awal memerlukan waktu 2-3 minggu
16 October 2018 under review, dari ini terlihat bahwa terjadi 13 hari untuk dilakukan keputusan oleh editor
2 November 2018 Under Editor Evaluation 17 hari 
6 November 2018 rejected with contradiction opinion between reviewers

Sunday, August 12, 2018

Mendapatkan LOA dan Mendaftar PhD Wageningen University

Mendaftar PhD di Wageningen University merupakan langkah terakhir dalam perjuangan masuk ke dalam perkuliahan PhD di Wageningen University.