The FoodScience-Trail is a community group and a curation trail. Stories may be submitted to the FoodScience-Trail for them to be read, edited and voted for. SteemTrail may also provide votes to submissions if they meet certain SteemTrail requirements. If your submission contains content about what's happening in the science part of the food world, and you'd like for people to read it and provide insight to it, the FoodScience-Trail may be the place for you.

A more instructional and informational post may be found on Steemtrail or under the steemit account @steemtrail.

Interested in Joining the FoodScience-Trail?

If you are interesting in joining the FoodScience-Trail community for the Steemit food lovers, follow this link https://discord.gg/k3zHukq

Feel free to comment on or suggest revisions to the following proposed Guideline document.

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The FoodScience-Trail aims to support the work and thoughts of those in the Steemit community through curation on steemian.com and community discussion.

Any Food Science based post submitted to this forum will be read, receive comments and votes from other members of the FoodScience-Trail. Furthermore, if your post meets the guidelines provided by SteemitTrail, it may be recommended to other members of the SteemTrail community and their followers.

Help us build the Food Science community on Steemit where we maintain integrity and help each other succeed through more than just voting. We would like to create as big of an impact on the Steemit community as possible and look forward to future growth and development!

Guidelines for a Successful Post in the FoodScience-Trail

Please review the following FoodScience category guidelines. The guidelines provided are not strict rules, but understanding the guidelines will lead to more success in the community and possibly even recommendations for curation by @steemtrail.

Original Content – The material submitted to the FoodScience-Trail is recommended to be original thoughts, conclusions, images, experiences, etc. It is not beneficial to anyone if you copy and paste someone else's work. Your aim instead, should be to add integrity and value to the community. Uniqueness has a greater possibility of being rewarded than plagiarism does, and plagiarized work will not be accepted.

Tags – The "foodscience" tag should be used as the primary tag for your submissions to be sorted and curated correctly. If your post is not tagged correctly, it will be harder to find and will ultimately have a lower probability of being found and supported.

Proper Citations – Any images quotes or other forms of copied media from another source should be appropriately cited. If you created an image yourself it may be beneficial to let us know so that 1)the curation process is easier and 2) it will let people know that you took time to create something unique, which adds a layer of depth and personality.

Formatting – Markdown and HTML are ideal for those of you trying to increase the uniqueness of your submissions. A post that is able to grab the attention of curators and readers may be more likely to be considered than a post that isn't. If there are any questions about formatting, feel free to ask questions and we will try to assist you to the best of our knowledge.

Good Writing – Someone who takes the time to write a submission well sets a great example for the rest of the community. Correct grammar, spelling, punctuation and capitalization is important when writing, however if you stumble in this area, the community will try its best to support you. Writing skills can play a critical role in maintaining the integrity of a post and improving the experience of the reader. It is recommended that you proofread your writing before you publish them. If you ask the community to review your work we can help by providing feedback.

We must reiterate that these guidelines are recommendations. You are not bound to them in order to participate. Any type of content may be submitted, however, we are attempting to organize the Food Science category. The more organized the community is, the better we will be at rewarding quality content that brings new people, and retains current members of the Steemit.com community. With that being said there are no penalties associated with not following these guidelines.

Updates on Progress, Changes, Curating, and Contests

We will provide weekly updates on current curating statistics and related information. We value communication and will announce any changes to our curating habits to the community. All rewards generated from our information will be invested into the Steem Power of this account, the development of the Steemit platform and the curating teams. There are also ample opportunities to discuss ideas aiming to increase community engagement. If you have any ideas please feel free to let us know in the comment section below.

Please Encourage Other Food Lovers to Join Our Food Science Community!

Engaging new people in the community is one of the main goals of the @steemtrail project. If you find Food Science interesting, want to know more about it, or want to share what you know, the FoodScience-Trail is for you. The important part is getting involved in the community in order to encourage others and have fun! We aim for everyone to have a good experience when discussing Food Science!

Existing members of the community are just as important as new members. We are excited to hear your stories and thoughts. We encourage you to engage with those around you. If you'd like to join our curation trail, please let us know. The members of the Food Science community are also the people that make it worth being apart of, and help shape its future so remember that when interacting with others. Make sure to tell your friends and any other people you believe may enjoy reading about the latest happenings in the Food Science world and may want to help contribute to our FoodScience-Trail community.

If you have any questions or feedback, please leave us a comment.

Thank you @baerdric for an excellent trail introduction template.

The Images are from Pixabay marked CC0 Open Source.