Food Science and Applied Biotechnology summarizes fundamentals and innovations in food science and applied biotechnology. The journal focuses on 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, food and nutrition, dietetics, catering, etc.

The challenges of modern human society call for extensive research on fundamentals and innovations aimed at ensuring the sustainable production of quality foods and the effective manufacture of a wide range of biotechnological products, including enzymes, medicines, food additives, etc.

Food Science and Applied Biotechnology is an interdisciplinary platform for the presentation of research and innovations in:

- Food Science and Technology (with Food Quality as a special topic): science and technology of food and beverages, animal and plant cells as food raw materials, food enzyme processes and interaction, packaging and food shelf life, use of natural antioxidants in food and beverages, etc.). Particular areas of interest include: Food Science and Technology; Food Processing; Natural Antioxidants in Food; Research on Milk and Dairy Products, Red and White Meats, Poultry, Fish and Other Products of Animal Origin; Fruit and Vegetable Preservation; Food Chilling and Freezing Technologies; Cereals, Fodder, Flour, Bread, Bakery and Pastry Products, Sugar, Candy and Chocolate Products, and Other Products of Plant Origin; Oils and Fats, Mineral Water, Fruit Juices and Nectars, Carbonated and Non-Carbonated Soft Drinks, Fermented Drinks, Beer, Wine, and High-Alcohol Beverages, etc.

- Food Microbiology and Safety: research on the influence of microorganisms in food, food fermentation, microbial spoilage and putrefaction of food, monitoring of pathogenic microorganisms, other aspects of food safety, etc.). Particular areas of interest include: Food Microbiology, Food Safety, Pesticide Residue Analysis; Food-Drug Interaction; Food Toxicology, Applied Food Ecology, Waste and Biomass Valorization, etc.

- Food Chemistry and Biochemistry: organic and inorganic food chemistry, physicochemical aspects of food processes and properties, biochemical changes during food and beverage processing, studies on enzyme interactions in food, influence of enzyme activity on food quality, enzyme methods for accelerated food production, molecular biology, etc.). Particular areas of interest include: Food Chemistry, Photochemistry, Applied Biochemistry, Enzymology; Biochemical Analysis, Molecular Biology, etc.

- Applied Biotechnology: microorganisms, plant cell tissue and organ cultures, algae, monitoring of bioprocesses, enzymes, etc.). Particular areas of interest include: Biotechnology, Applied Biotechnology, Bioprocess Engineering, Enzymology and Enzyme Engineering, Industrial Microbiology, Genomics and Proteomics, Metagenomics, Bioenergetics, Bioinformatics, Plant Biotechnology, Metabolic Engineering, Molecular Microbiology, and Pharmaceutical Microbiology.

- Food, Nutrition and Dietetics: nutrition, diets and dietetics, nutritionism, food storage, different types of cooking, refrigeration, preservation, foodservice, catering, etc.). Particular areas of interest include: Food, Nutrition Science, Dietetics, Foodservice and Catering.

- Food Process Engineering: food processing, food preservation, food engineering, physical properties of food, structural characteristics and mechanical properties of food, heat and mass transfer processes in food, electrical properties of food, automation and computer systems and technologies in the food, wine and fodder industries. Particular areas of interest include: Food Engineering, Food Physics, Aquaphotomics, Structural Analysis, Mechanical Analysis of Food, Heat Transfer, Refrigeration, Mass Transfer, Processes and Apparatus in Food Industries, Non-destructive Methods for Food Quality Assessment, etc.

The above list is indicative only. Journal editors welcome thought-provoking papers in areas not listed above but pertaining to the fields of Food Science, Biotechnology and Food Engineering.

 

Out of scope

- Manuscripts presenting simple recipes for food production of limited application and marginal novelty;

- Manuscripts duplicating any other previously published work, including your own previously published work;

- Manuscripts that are currently under consideration or peer review, or accepted for publication, or in press, or published elsewhere;

- Manuscripts of insufficient novelty in the field of Biotechnology (manuscripts focusing solely on culture medium optimization, simple analysis, etc.).