* ***The journal ceased publication and is no longer accepting submissions.***

Journal publishes original Research Article, Editorial, Review Article, Rapid Communication, Case Report, Short Communications, Conference Proceedings, Special Issue Article, Mini Review, Annual Meeting Abstract, Letters, Observations with analysis and discussion.



The journal focuses on the articles in advances in key compound classes and research areas of techniques of�

Any novel approaches Food Science and Technology

Alternative food processing technologies

Concise Reviews and Hypotheses in Food Science

Consumer behavior

Critical reviews on new perspectives in food handling and processing

Engineering of foods and food products

Environment-friendly processes

Food bioprocessing

Food biotechnology

Food chemistry

Food chemistry and toxicology

Food composition

Food Engineering and Physical Properties

Food microbiology

Food microbiology and Safety

Food microstructure

Food nutritional quality

Food packaging

Food physical properties

Food postharvest technology

Food processing engineering

Food product formulation

Food quality

Food safety

Food safety and quality, food laws and regulations, ingredients and ingredient

Food Science

Food sensory analysis

Food sensory science and strategies

Food Technology

Food technology, packaging

Functional foods

Functionality

Fundamental and applied research findings

Genetically modified foods

Health, Nutrition, and Food

Improve process efficiency

Innovative and emerging technologies and trends and future research in food products

Innovative and emerging technologies and trends and future research in food industry

Nanoscale Food Science, Engineering, and Technology

Nutraceuticals

Nutritive qualities of food that advance and impact our understanding of health

Pure research in the various sciences associated with food to practical experiments

Quality assurance and safety to storage, distribution, marketing and use

Raw material composition to consumer acceptance, from physical properties to food engineering practices

Sensory and Food Quality

Shelf life of fresh and processed food products

Statistical process control and its contribution to food processing operations

Toxicology and Chemical Food Safety