Aims and Scope

Aims

The Journal aims to be a scientific platform for cutting-edge research and practical applications in the fields of food science, technology, preservation, and functional properties of food.

Scope

The Journal covers the following areas:

• Food preservation and processing
• Food fermentation
• Food composition analysis
• Food chemistry and safety
• Food quality evaluation
• Functional components and bioactive compounds
• Biological and functional properties of food-derived substances