Aims

The Journal of Food Science and Food Products (JFSFP) aims to be a leading platform for the dissemination of high-quality, peer-reviewed research in the fields of food science, technology, and related disciplines. Our mission is to provide an open-access platform that promotes the global exchange of knowledge, advancing the science and technology of food production, processing, safety, and consumption.

The journal seeks to publish original research articles, reviews, case studies, and reports on various topics related to food science and food products, contributing to a deeper understanding of the scientific, technological, and socio-economic aspects of the food industry.

Scope

The Journal of Food Science and Food Products publishes research that spans multiple disciplines in food science, with a focus on both foundational and applied aspects of the field. The journal welcomes contributions from a variety of areas within food science and technology, including but not limited to the following:

1. Food Chemistry and Biochemistry: Research exploring the chemical composition, molecular structures, biochemical interactions, and nutritional content of food products. This includes studies on food additives, preservatives, and functional food ingredients.

2. Food Engineering and Technology: Contributions to the development and optimization of food processing technologies, packaging innovations, automation in food production, and sustainable practices in food engineering.

3. Food Safety and Quality Assurance: Studies on food safety management systems, quality control measures, foodborne pathogens, hazard analysis, and risk assessment. Research on safety standards, certification, and traceability in food products is also emphasized.

4. Nutrition and Public Health: Research that examines the nutritional content of food products and their impact on human health. This includes studies on dietary patterns, food fortification, food-related diseases, and the role of nutrition in preventing public health issues.

5. Food Microbiology: Contributions related to the microbiological aspects of food, including food spoilage, fermentation processes, probiotics, and the role of microorganisms in food safety and preservation.

6. Food Biotechnology: Exploration of biotechnological applications in food production, such as genetically modified organisms (GMOs), enzymes, bioactive compounds, and microbial fermentation in food production.

7. Sustainable Food Systems: Research on sustainability in food production, including eco-friendly agricultural practices, waste reduction, food security, and the environmental impact of food systems.

8. Sensory Science and Consumer Behavior: Studies on the sensory properties of food (taste, smell, texture, appearance) and how these properties influence consumer choices, preferences, and eating habits.

9. Food Packaging and Shelf Life: Research on novel packaging materials, technologies that extend the shelf life of food, and the role of packaging in maintaining food quality, safety, and sustainability.

10. Food Policy and Regulation: Contributions focused on food policy, legislation, and regulation at local, national, and international levels. This includes the role of government and regulatory bodies in ensuring food safety, labeling, and consumer protection.

11. Functional Foods and Food Innovation: Exploration of new food products that offer health benefits beyond basic nutrition, including bioactive foods, nutraceuticals, and innovations in food development.

12. Global Food Systems and Trade: Research on the global dynamics of food trade, distribution, and the international food market, as well as the role of globalization in shaping food availability, quality, and accessibility.

13. Food Sustainability and Ethics: Studies on ethical considerations in food production and consumption, including animal welfare, fair trade practices, and the environmental impact of food systems.

14. Food Waste and Circular Economy: Research on the reduction of food waste, resource recovery, and the implementation of circular economy principles within the food industry to promote sustainability.

The Journal of Food Science and Food Products welcomes contributions from a wide range of disciplines and encourages interdisciplinary research that bridges gaps between food science, engineering, public health, policy, and technology. We are committed to providing a rigorous and transparent peer-review process, ensuring that all articles published in the journal are of the highest academic and scientific quality.