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Miller Magazine, the industry's only Peer-reviewed Journal !

14 September 20202 min reading

Serving the milling industry, which plays a vital role in feeding the world's population, Miller magazine is now an international peer-reviewed journal as of October 2020. Miller will be a bridge between industry and academia with original research articles to be published in the 'Academy' section.

Having started out in 2006 with the vision of being the reference magazine of the global milling industry, Miller magazine takes another important step in line with its founding vision. Being aware of the responsibility of serving such a vital sector, Miller is now an international refereed journal. We will build a bridge between industry and academia with scientific original research articles to be published in the "Academy" section.

The papers in the Academy section will be peer-referees reviewed, on-line and printed forms, DOI processed, open access and free for the manuscript submission.  The articles will be approved by the referee panel of 10 academics from 9 countries. Via our website (www.millermagazine.com/english ) you will be guided step-by-step through the creation and uploading of the various files.

In the ‘Miller Academia’ section, we will publish research articles. The articles will be related to 1) grains, pulses milling; science, technology and engineering; 2) operations and processes analysis; 3) raw materials and ingredients studies; 4) milling systems, design, energy systems; 5) properties (physical, chemical, microbiological, toxicological etc.) of grains, cereals and pulses as food and feed; 6) measurement, process control, storage, packaging, distribution, conveying, solid handling, production, plant and equipment; 7) economics of milling industry including the economics of alternative processes and products; 8) accounts of milling achievements; 9) innovation, R&D, novel system, studies and products, Industry 4.0; 10) policies, strategies, foresights and future aspects; 11) by-products and waste treatment related to milling; 12) nanotechnologies; 13) dry and wet-milling, 14) components of milling systems; 15) history and old techniques related to grain and pulses techniques, rediscovering traditional methods, new findings about ancient methodology; 16) health, functionality studies; 17) development of varieties and new genetic resources of cereals (pseudocereals), pulses and their using for food and feed purposes; 18) processing equipment, quality control system and method; 19) and other milling related studies.

We expect the contributions of local and foreign experts and academicians to this project that will help the development of the milling industry, which plays a critical role in food safety and food security.

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