Research & Reviews : Journal of Food Science & Technology

Research & Reviews : Journal of Food Science & Technology

Research & Reviews: Journal of Food Science & Technology [2278-2249(e)] is a peer-reviewed hybrid open-access journal launched in 2012 focused on the publication of current research work carried out under Food Science and Technology. This journal covers all major fields of applications in Food Science and Technology.

The journal welcomes original and interdisciplinary research in the following major areas:

• Food Safety and Food Microbiology: foodborne microorganisms and pathogens, microbial ecology, toxins, contaminants, foodborne illness, spoilage, predictive microbiology, rapid detection methods, biosensors, sanitation, biological hazards, and contamination control.
• Food Processing and Preservation: thermal and non-thermal processing, pasteurization, sterilization, drying, refrigeration, freezing, fermentation, irradiation, extrusion, microwave processing, emerging preservation technologies, and shelf-life extension.
• Food Engineering: food manufacturing operations, process design and optimization, mass and heat transfer, equipment and systems engineering, automation, modelling, storage, handling, and distribution technologies.
• Food Chemistry and Biochemistry: proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavors, bioactive compounds, food additives, chemical reactions during processing and storage, and physicochemical properties of foods.
• Food Packaging: conventional and advanced packaging, active and intelligent packaging, biodegradable and sustainable packaging materials, barrier properties, packaging–food interactions, and shelf-life applications.
• Food Biotechnology and Enzyme Technology: fermentation, enzymatic processing, food bioprocessing, starter cultures, probiotics, microbial biotechnology, bioreactors, enzyme kinetics, and biotechnology applications in food production.
• Food Quality, Sensory Science and Analysis: quality assurance, quality control, sensory evaluation, food grading, analytical methods, process monitoring, Good Manufacturing Practices, food standards, and product characterization.
• Food Authenticity, Traceability and Defense: food adulteration, authenticity testing, traceability systems, fraud detection, supply-chain integrity, and food-defense strategies.
• Functional Foods and Nutraceuticals: functional ingredients, bioactive compounds, probiotics, prebiotics, fortified foods, and scientifically supported development and characterization of health-oriented food products.
• Emerging Food Technologies: nanotechnology, novel processing technologies, smart sensors, artificial intelligence, machine learning, computer vision, digital monitoring, and data-driven technologies developed or validated for food applications.
• Sustainable Food Processing: resource-efficient processing, waste and by-product valorization, circular food systems, sustainable packaging, energy and water efficiency, and environmental performance of food-processing technologies.