Journal of Food Technology and Processing

Aims and Scope – Food Technology and Processing

The aim of the Journal of Food Technology and Processing: Open Access is to increase awareness, inspire innovation, and promote research interest within the field of food science, technology, and processing. This journal provides a platform for the publication of high-quality, peer-reviewed research that enhances understanding of modern food systems, safety standards, and technological advancements.

To achieve this goal, the journal publishes a wide variety of scholarly content, including: 0riginal research articles, review articles, case reports, short communications, theses, scientific and industry guidelines. Each submission aims to provide valuable insights into the mechanisms, processes, safety, quality control, and innovations shaping the global food industry today.

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.

The Journal of Food Technology and Processing covers a comprehensive range of topics, includes: 

• Food engineering and processing technology

• Food preservation and packaging innovations

• Food microbiology and safety

• Nutritional biochemistry and functional foods

• Food additives and contaminants

• Dairy, meat, cereal, and beverage processing

• Fermentation and enzyme applications

• Shelf life extension techniques

• Quality control and food analysis

• Sensory evaluation and consumer science

• Biotechnology in food production

• Novel food ingredients and formulation

• Postharvest technology

• Food laws, regulations, and global standards

• Sustainable food production and waste management

• Automation and smart technologies in food industries

Journal of Food Technology and Processing: Open Access strongly supports the Open Access initiative and is dedicated to staying current with the latest advancements in the field. All published articles, including abstracts and full texts in HTML, PDF, and XML formats, are freely accessible online immediately upon publication.

This ensures that scientific and technical knowledge in food science reaches researchers, academicians, food technologists, industry experts, and policy makers without any subscription or access restrictions.

Published by IBMSR Journals, the journal plays a critical role in advancing global food technology research by promoting open dialogue, industry-relevant discoveries, and collaborative efforts in improving food quality and safety worldwide.