The Journal of Hygienic Engineering and Design (JHED) is a platform for the publication of evidence-based studies, investigations, research and experience on all scientific and expert aspects for: equipment and components, hygienic principles, processing, utilities, services, food production and processing, food quality and safety, and education. Founded by Consulting and Training Center KEY in 2011, it is a peer reviewed journal with open access, intended to reveal new approaches, innovations and expert opinions, all according to the highest possible scientific standards.
It is also the core journal of the annual Macedonian Food Quality & Safety, Health and Nutrition congress – NUTRICON.
All NUTRICON Abstracts are indexed in the CAB Abstract database, while Full Papers are indexed in: SCOPUS, China National Knowledge Infrastructure database (CNKI), Russian Science Citation Index (RISC), ИСТИНА, Norwegian Register for Scientific Journals, Series and Publishers, University Library of Hanover (NRSJ), CABI Full Text repository database, Food Science and Technology database (FSTA), German National Library of Science and Technology (TIB), he Global Health database (GH) and more.
Every volume up-to date is listed bellow:
The Food Quality & Safety Glossary of Terms is the first, and only, glossary of this kind in Europe, with an official confirmation of uniqueness given on the First European Food Congress in Ljubljana, 2008. Consulting and Training Center KEY’s very own Prof. Dr Vladimir Kakurinov is one of the main authors of this glossary, as it represents a referent literature for the Department of European Affairs of the Republic of Macedonia and it is used for consistent and quality translation of specific terms, as well as for the enrichment of the terminology in this field. It is intended for: producers of primary goods, processors, packaging sector, transporters, distributes, sales, consumer organizations, consultants, industrial and commercial organizations, scientific society, government bodies such as ministries, directorates and agencies, advisory bodies, bodies for preparation regulations and standards, inspections services, laboratories, custom services as well as the international organizations and institutions, working in this field, and any other interested individual.
During it’s existence, Consulting and Training Center KEY has been responsible for the creation of numerous guidelines centered in the field of
Food Quality and Safety. Our most notable guidelines are all listed bellow: