Prior to JHED’s foundation, Consulting and Training Center KEY has published various titles within the food industry, enjoying a wide recognition in the food industry domestically and internationally.
In addition to our publishing services, Consulting and Training Center KEY has organized many events in the food industry, such as: Congresses, Conferences, Seminars, Workshops, Round table discussions, B2B meeting etc. We have trained over 1000 people in the fields of: food safety, HACCP, Hygienic Design, Implementation of EU standards and Utilization of EU funds. Each of these services contribute towards our overall strategy of becoming an indispensable partner to all of our target stakeholders, while continually contributing to the fields of food quality, safety and nutrition.
For further information on Consulting and Training Center KEY, please visit http://www.key.com.mk.
Yours sincerely,
EHEDG Macedonian Regional Section Chairman (Prof. Dr Vladimir Kakurinov)
Author registration
Before submitting an abstract, all authors have to register in JHED’s database.
In order to expedite the registration process, please complete the online registration form, located in the top right corner at the website (REGISTRATION button), and we will send you a pro-form invoice for payment. You will receive your invoice after payment confirmation has been registered for the payed publication fee.
Fee payment term
5 workdays, as of the date of receiving the article acceptance confirmation e-mail.
Fees
Non-EHEDG member:
Publication fee for one manuscript:
– 300 €
Publication fee for a second manuscript:
– 250 €
EHEDG member:
Publication fee for one manuscript:
– 250 €
Publication fee for a second manuscript:
– 200 €
* All prices are in Euro and include VAT
No more than two manuscripts can be published by one author in a single volume.
Each manuscript must be a minimum of 5 and a maximum of 20 typeset pages long.
Bank charges
All commissions and charges are borne by the client. If this requirement is not met, the publication fee is considered unpaid and the received publication registration form is regarded as invalid, thus the remitted amount is considered not refundable.
* When giving payment instruction to the Bank, please state the UOR code.
Invoice structure
1. If the bank transfer is ordered by a person:
– the person’s full name
– the full address.
2. If the bank transfer is ordered by a company or organization:
– the legal name of the organization
– the address
– the VAT number or identification code
– the name of recipient of the invoice
– the full address
* Invoices will be sent as a PDF file, by e-mail. As they have a signature and a stamp in full color, a high-quality printer is required to print out the original in a clear manner.
Payment Details
Beneficiary:
– Consulting & Training Centre KEY
Account Number:
– 007-2200000219
Name of account holder:
– Consulting & Training Centre KEY
Bank Name:
– NLB Tutunska Banka – Skopje
Address of Bank/County:
– Vodnjanska, br.1 – Skopje, Macedonia
SWIFT Code:
– TUTNMK22
IBAN:
– MK 07-210-7220000021-04
Purpose:
– For JHED / No. of Pro-invoice
Other
For any further questions, you can contact JHED’s Publishing team at:
[email protected]
Journal of Hygienic Engineering and Design (JHED) ISSN number: 1857- 8489.
JHED is a regular source of information for more than 40,000 officially registered readers, coming from more than 2,000 companies, universities, research centers and associations worldwide.
The Journal of Hygienic Engineering and Design is indexed in the following databases:
– SCOPUS
– EBSCO
– China National Knowledge Infrastructure (CNKI)
– CAB Abstracts database
– CABI Full text repository database
– Food Science and Technology database
– Global Health database
– German National Library of Science and Technology (TIB)
– University Library of Hanover
– Norwegian Register for Scientific Journals, Series and Publishers
– Интеллектуальная система тематического исследования наукометрических данных (ИСТИНА)
– eLIBRARY.RU – Russia’s largest electronic library of scientific publications (which is integrated with the Russian Science Citation Index – RISC)
1. JHED Scope
Journal of Hygienic Engineering and Design (JHED) publishes articles in the fields of:
a) Hygienic Engineering and Design
b) Food Quality and Safety and
c) Food Production and Processing
Our policy dictates that all submitted papers received are held to the highest possible scientific standards with, and our editors may consult other journals editors on relevant manuscripts. As a result, authors who have submitted their manuscript to JHED may be encouraged to submit their paper to other journal and vice versa. However, papers will never be transferred between the journals without an author’s consent.
Authors may request or editors may suggest that papers or pre-submission enquiries (with reviews, if relevant) which are rejected from JHED to be forwarded to an appropriate other Journal, for further consideration. Editorial staff at JHED will help with transferring papers.
2. Publication Charges
To provide an open-access platform, JHED use a business model in which our expenses – including those of journal production, online hosting, archiving, etc – are recovered in part by charging a Publication Fee to our clients. For further information, see our Publication Fees tab.
3. Formatting
All manuscripts have to be formatted according to the Publisher’s requirements (see Abstract submission and Full paper submission in the ‘Author Guidelines’ tab). Each manuscript has to be a minimum of 5 and maximum of 20 typeset pages long. A shorter, or a longer, length manuscript has to be discussed with the Publisher. No more than two manuscripts, by one author, can be published in one volume.
4. Copyright and License Policies
Upon submission of an article, authors are asked to indicate their agreement to abide by the open-access license. The license permits any user to download, print, extract, archive, and distribute the article, as long as appropriate credit is given to the authors and source of their work. The license ensures that your article will be widely available and that your article can be included in any scientific archive.
5. Disclaimer
The Publisher assumes no responsibility whatsoever, direct or implied, for the contents of the papers as well as for the consequences arising from misinterpretation or unawareness of the requirements for publication.
The Publisher assumes no responsibility whatsoever, direct or implied, for any damages suffered by co-authors from actions or inaction of their corresponding author.
6. Submission of Related Manuscripts
When submitting a full paper, all authors should fill in, and send back to the Publisher a Cover letter, indicating that they have not submitted a similar manuscript for publication elsewhere. If related work has been submitted elsewhere, then a copy must be included with the article submitted to JHED. Editors will be asked to comment on the overlap between related submissions.
7. Revision
When advised by the Editorial Board members, or a language editor, the Publisher has the right to send manuscripts back to the authors for correction. The Publisher may also reject manuscripts for publication, if the suggested corrections are not implemented.
8. Competing Interests
Authors are asked prior submission to declare whether they have any financial, personal, or professional interests that could be construed to have influenced their paper. Any relevant competing interests of authors must be available to editors during the review process and will be stated in the published articles.
9. Confidentiality
Editors have, are and will treat all submitted manuscripts in strict confidence and confidentiality.
10. Scientific and Editorial Misconduct
Scientific misconduct is defined by the Office of Research Integrity as “fabrication, falsification, plagiarism, or other practices that seriously deviate from those that are commonly accepted within the academic community for proposing, conducting, or reporting research.” In cases where there is a suspicion or allegation of scientific misconduct or fraudulent research in manuscripts submitted for review, JHED reserves the right to pass along these manuscripts to the sponsoring or funding institution or other appropriate authority for investigation. Although JHED recognizes its responsibility to ensure that the suspicion of misconduct has been addressed, we do not ourselves make such determinations. JHED is also respects the rules of Committee on Publication Ethics (COPE) and will abide by its principles and rulings.
– Prof. Dr Vladimir Kakurinov, EHEDG Macedonian Regional Section, Macedonia
– Huub Lelieveld, EHEDG, Netherlands
– Dr Brigitte Carpentier, French Agency for Food, Environmental & Occupational Health Safety, France
– Prof. Dr Olivier Cerf, Alfort Veterinary School, France
– Timothy Rugh, 3-A, USA
– Prof. Dr Mark Shamtsyan, St. Petersburg State Institute of Technology, Technical University, Russian Federation
– Prof. Dr Tadeusz Matuszek, Mechanical Engineering Faculty, Gdansk University of Technology, Poland
– Prof. Dr Vlasta Pilizota, Faculty of Food Technology, J.J. Strossmayer University, Croatia
– Prof. Dr Karina Grigoryan, Armenian Society of Food Science and Technology, Armenia
– Rafael Soro Martorell, AINIA Centro Tecnológico, Spain
– Prof. Dr Yaroslav Zasyadko, National University of Food Technologies, Ukraine
– Prof. Dr Miomir Niksic, Faculty of Agriculture, University of Belgrade, Serbia
– Prof. Dr Slavko Mirecki, Biotechnical Faculty, University of Montenegro, Montenegro
– Dr. Anders Göransson, Tetra Pak Processing Systems, Sweden
– Prof. Dr Jens – Peter Majschak, Fraunhofer – Anwendungszentrum Verarbeitungsmaschinen und Verpackungstechnik, Germany
– Prof. Dr Giampaolo Betta, Engineering Faculty, University of Parma, Italy
– Dirk Nikoleiski, Product Protection & Hygienic Design, Kraft Food, Germany
– Prof. Dr Marco Antonio León Félix, Faculty of Chemistry, National Autonomous University of Mexico, Mexico
– Andrew Timperley, Timperley Consulting, UK
– PhD Amin Mousavi Khaneghah, University of Applied Science and Technology – Applied Food Science, Iran
– Dr Kemal Celik, Canakkale Onsekiz Mart University, Turkey
– M.Sci Snezana Kakurinova, Consulting and Training Center KEY, Macedonia
– Martin Fairley, ACO Building Drainage, UK
– Władysław Migdał, Faculty of Food Technology, University of Agriculture in Krakow, Poland
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Journal of Hygienic Engineering and Design