Focus and Scope
About the Journal
Research & Reviews: Journal of Food Science & Technology [2278-2249(e)] is a peer-reviewed hybrid open-access journal launched in 2011 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.
Focus and Scope
- Food safety and microbiology: disease-causing microorganisms, contaminants, toxins, food substrates, bacteria, viruses, fungi, parasites, bacteriophages, rapid methods, biosensors, interventions, microorganisms, biological hazard, Bacteria, Fungi, Incidence, Food Microbiology, Escherichia coli, Clostridium Botulinum, Salmonella, Food Chemistry & Allergens.
- Food engineering: Food manufacturing, Food operations, processing, production, handling, storage, conservation, control, packaging and distribution, food science, sterilization, freezing, extrusion, and food microbiology.
- Food processing technologies: Inactivation, Enzymes, Food Processing, Fermentation, Irradiation, Proteins, Shelf Life, Pasteurization, selection, preservation, processing, packaging, distribution, microwave-vacuum technology, agricultural technologies, foodstuff.
- Food chemistry: nutrients, carbohydrates, protein, fat, fiber, proteins and enzymes, lipids, carbohydrates, vitamins, flavors and colorants, minerals, micro components, biochemical nature of food, Fermentation, dairy products, Fat & Sugar Substitutes.
- Food Packaging and Processing: sterilization, pasteurization, decontamination, storing, filtering, fermenting, extracting, concentrating, microwaving, packaging, Physical, chemical, and biological sources.
- Food Grading: food-quality, nutritional, acidulant, acidulent, food-processing, food-safe,non-family, inspection, food products.
- Bioprocess and Food Enzyme Technology: Enzymatic bioprocessing, substrates, moderate temperatures, pH, Bioprocess, Enzyme, Bioreactor, Kinetics, alcohol production, starch, sugar, extract, Food flavor.
- Food Safety and Defense: Separate, cooked, Bacteria. Living single-celled organisms, biological hazard, Contamination, Cross-contamination, Foodborne illness, Food contact surface, Fungi, Incidence.
- Food Storage and Preservation: drying, refrigeration, fermentation, pasteurization, freezing, irradiation, the addition of chemicals, temperature, Root cellaring, Infused vinegar, values, color, texture, flavor, Drying, Curing, Fermenting, Pickling, Sugaring, Canning.
- Food quality assurance: process control, acceptance sampling, control charts, product quality control, cross-check, review, survey, vetting, Specify the Ingredients List, Supplier List, Process Records, Good Manufacturing Procedures (GMPs), and Product Requirements.