Food Science and Applied Biotechnology (FSAB) is an international peer-reviewed journal which publishes high-quality research articles focused on the areas of Food Science and Technology, Food Quality, Food Chemistry, Natural Antioxidants in Food, Applied Biochemistry, Biochemical Analysis, Molecular Biology, Photochemistry, Food Microbiology, Industrial Microbiology, Food Safety, Applied Ecology, Food-Drug Interaction, Pesticide Residue Analysis,  Waste and Biomass Valorization, Food Toxicology, Food Process Engineering, Food Physics, Biotechnology, Applied Biotechnology and Bioprocess Engineering, Enzymology and Enzyme Engineering, Biotechnological Production Systems, Genomics and Proteomics, Metagenomics, Aquaphotomics, Metabolic Engineering, Bioenergetics, Bioinformatics, Foods and Nutrition, Dietetics, Catering, etc.

The journal is an interdisciplinary platform for the presentation of research and innovations and will aim to publish three types of manuscripts: new basic research, innovations, and studies of more applied orientation.

Manuscripts presenting simple recipes for food production of limited application and marginal or insufficient novelty; manuscripts duplicating any other previously published work; manuscripts that are currently under consideration or peer review or accepted for publication or in press or published elsewhere will be considered out of scope for the journal.

This journal will publish two online issues per year and will include review articles, research articles, short communications and technical reports/notes.

Author Guidelines

Online Submissions

2024, Vol. 7., Iss. 1

Published: 2024-03-19

Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract

Emeka Felix Okpalanma, PhD, Ekpeno Sunday Ukpong, PhD, Clement Chinedum Ezegbe, Comfort Chinenye Nwagbo, PhD, C. Onuora Charles Chude, PhD


Radio frequency food processing. Current status and perspectives – a review

Stefan Georgiev Dragoev, Nikolay Delchev Kolev, Desislava Borislavova Vlahova-Vangelova, Desislav Kostadinov Balev


Exploring the therapeutic potential of cinnamon and clove essential oils for mitigating foodborne diseases: bioactivity and molecular interactions

Rithish Jayakumar Pranav, Sasidharan Satheesh Kumar, Pugalenthi Ragul Rangaraj, Karthikeyan Sangapillai, Ramachandra Ragunathan


General characteristics of lavender biomass (Lavandula angustifolia Mill.) before and after industrial distillation

Gergana Ilieva Marovska, Ivanka Hambarliyska, Nadezhda Petkova, Ivan Ivanov, Vasil Georgiev, Mariyana Topuzova, Anton Slavov


Maillard reaction: formation, advantage, disadvantage and control. A review

Omar Y. Al-Abbasy, Sarah A. Younus, Aya I. Rashan, Omar A. Sheej Ahmad


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