Journal of Food Technology and Processing

Aims and Scope – Food Technology and Processing

The Journal of Food Technology and Processing covers all areas of food sciences and applications to any food science discipline. Research topics included are innovative food processing technologies, food chemistry and microbiology, sensory analysis and consumer preferences, food engineering principles, packaging innovations, and sustainable solutions to food engineering. It emphasizes improving the quality, safety, and nutritional properties of a food product and developing sustainable practices in its production and processing, such as AI quality control, microbial fermentation for alternative proteins and dairy substitutes, biodegradable packaging to reduce environmental footprints, and functional foods for the management of chronic diseases. This journal also includes advancements in technology for food storage and shelf-life extension, impacts of climate change on food security, bioactive compound utilization from food waste, food fortification strategies, and sensor-based allergen detection systems. With a specific focus on addressing global food concerns, The Journal of Food Technology and Processing aims to stimulate innovative thinking that will propel the food industry toward a sustainable and forward-thinking future.