Aims and Scope
The Journal of Food and Biotechnology is a peer-reviewed, open-access journal committed to publishing innovative research and comprehensive reviews in all areas of food science and biotechnology. Our primary aim is to serve as a repository of high-quality, impactful research that advances the understanding and application of food and biotechnological innovations to address global challenges. The journal welcomes contributions from researchers worldwide, providing a platform for original research, reviews, case studies, short communications, and technical reports across a broad spectrum of topics in food science and biotechnology.
The scope of the Journal of Food and Biotechnology includes, but is not limited to, the following areas:
1. Food Processing and Preservation:
Studies on novel food processing techniques, preservation methods, food safety, and shelf-life enhancement technologies
2. Food Chemistry and Nutrition:
Research on the chemical composition of food, nutritional value, functional foods, nutraceuticals, and bioactive compounds.
3. Biotechnology in Food Production:
Advances in genetic engineering, fermentation technology, enzyme technology, and bioprocessing for improved food production and quality.
4. Food Safety and Quality Control:
Investigations into foodborne pathogens, risk assessment, HACCP systems, and innovative approaches to ensure food safety and quality.
5. Sustainable Food Systems:
Research on sustainable agricultural practices, reduction of food waste, circular economy approaches, and environmentally friendly biotechnological solutions.
6. Agricultural Biotechnology:
Applications of biotechnology in crop improvement, soil health, pest control, and the development of biofertilizers and biopesticides.
7. Fermentation and Industrial Applications:
Studies on microbial and enzymatic fermentation for the production of food, beverages, and other bioproducts, including scaling-up processes for industrial use.
8. Food Packaging and Preservation Technologies:
Innovations in smart packaging, biodegradable materials, active packaging, and their impact on food quality and shelf life.
9. Omics in Food Science and Biotechnology:
Genomics, proteomics, metabolomics, and other omics technologies for studying food systems and biotechnological applications.
10. Public Health and Functional Foods:
Research that explores the intersection of food science, health, and wellness, including the development of functional foods for disease prevention and health promotion.
The Journal of Food and Biotechnology is dedicated to fostering interdisciplinary research that bridges the gap between basic science and practical applications. By providing a platform for the dissemination of innovative and impactful research, the journal seeks to address global challenges such as food security, sustainability, and the development of cutting-edge biotechnological solutions.