Trends in Food Science and Technology

Trends in Food Science and Technology cover

Trends in Food Science & Technology is a peer-reviewed academic journal covering the field of food science and technology. The journal focuses on current trends, future prospects, and the implications of food science and technology on society. It publishes original research articles, reviews, and brief communications on a wide range of topics including food chemistry, food microbiology, food engineering, food safety, and nutritional science. The journal serves as a platform for scientists, researchers, and professionals in the food industry to share their latest findings and insights.

Scope

The scope of Trends in Food Science & Technology encompasses, but is not limited to, the following areas:

• Food Chemistry: Studies on food components like carbohydrates, proteins, lipids, and vitamins and their behavior during processing and storage.
• Food Microbiology: Research on the microbiological aspects of food, including pathogens, fermentation, and biopreservation.
• Food Engineering: Innovations in food processing, packaging, and preservation technologies.
• Food Safety: Assessment of risks and safety measures for controlling hazards in food, including chemical, physical, and microbiological risks.
• Nutritional Science: Studies on the impact of food and its components on human health, including dietary supplements and functional foods.

Importance

Trends in Food Science & Technology plays a crucial role in the dissemination of scientific knowledge and technological advancements in the food sector. It helps bridge the gap between research and practical application, promoting innovation and sustainability in food production and consumption. The journal also contributes to public health by publishing research on food safety and nutrition, aiding in the development of safer and healthier food products.

Submission and Review Process

The journal follows a rigorous peer-review process to ensure the quality and relevance of its publications. Manuscripts submitted to Trends in Food Science & Technology undergo a double-blind review, where both the reviewers and the authors are anonymized to maintain impartiality and integrity. This process helps in the selection of high-quality research for publication, contributing to the journal's reputation as a leading source in the field.

Impact

The impact of Trends in Food Science & Technology is significant in both academic and industrial circles. It is widely read by food scientists, technologists, nutritionists, and industry professionals who seek to stay abreast of the latest research and developments in the field. The journal's publications often influence future research directions and have practical implications for food production, processing, and safety practices.