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.

• 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.
  General Keywords for Food Science & Technology Food Safety & Microbiology

  • Foodborne Pathogens

  • Microorganisms

  • Biological Hazards

  • Bacteria (e.g., Escherichia coli, Salmonella, Clostridium botulinum)

  • Fungi

  • Viruses

  • Parasites

  • Contaminants

  • Toxins

  • Biosensors

  • Rapid Detection Methods

  • Food Substrates

  • Foodborne Illness

  • Cross-contamination

  Food Engineering

  • Food Manufacturing

  • Food Processing Operations

  • Food Handling & Storage

  • Food Preservation

  • Packaging & Distribution

  • Freezing

  • Extrusion

  • Sterilization

  • Food Microbiology

  Food Processing Technologies

  • Enzyme Applications

  • Food Fermentation

  • Pasteurization

  • Irradiation

  • Microwave-Vacuum Drying

  • Agricultural Technologies

  • Protein Modification

  • Shelf Life Extension

  • Foodstuff Processing

  Food Chemistry

  • Nutrients

  • Proteins and Enzymes

  • Carbohydrates

  • Lipids

  • Vitamins and Minerals

  • Flavors and Colorants

  • Biochemical Composition

  • Fat and Sugar Substitutes

  • Dairy Product Chemistry

  Food Packaging and Processing

  • Food Decontamination

  • Sterilization Techniques

  • Filtering and Concentrating

  • Packaging Technologies

  • Microwaving

  • Physical, Chemical, Biological Hazards

  Food Grading

  • Food Quality Assessment

  • Nutritional Value

  • Acidulants

  • Food Safety Inspection

  • Sensory Evaluation

  • Food Labeling and Standards

  Bioprocess and Enzyme Technology

  • Enzymatic Bioprocessing

  • Bioreactor Design

  • Kinetics of Enzyme Reactions

  • Substrate Utilization

  • Alcohol and Starch Processing

  • Food Flavor Enhancement

  • Moderate pH & Temperature Processing

  Food Safety and Defense

  • Contamination Control

  • Bacterial Contamination

  • Food Contact Surfaces

  • Separation of Raw and Cooked Foods

  • Cross-contamination Prevention

  • Food Defense Strategies

  Food Storage and Preservation

  • Drying

  • Freezing

  • Refrigeration

  • Pasteurization

  • Fermentation

  • Canning

  • Pickling

  • Sugaring

  • Infused Vinegar

  • Root Cellaring

  • Chemical Preservatives

  • Texture and Flavor Retention

  Food Quality Assurance

  • Quality Control

  • Good Manufacturing Practices (GMPs)

  • Process Monitoring

  • Supplier Evaluation

  • Product Inspection

  • Sampling Techniques

  • Process Documentation

  • Ingredient & Supplier List

  • Control Charts