Advances in Food Science and Technology

Aims and Scope

Advances in Food Science and Technology publishes articles on wide range of subject areas such as pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.



  • Diet, Diseases and health etc.
  • Dietary supplement
  • Effects of processing on nutrition
  • Flavor chemistry
  • Food and behavior
  • Food and bioprocess technology
  • Food chemistry
  • Food engineering
  • Food fortification
  • Food labeling
  • Food microbiology
  • Food packaging
  • Food preservation
  • Food quality control
  • Food rheology
  • food safety
  • Food storage
  • Food supplements
  • Food technology
  • Functional/bioactive foods
  • Government regulation and policy
  • Microbiological concerns
  • Molecular gastronomy
  • New food products/ingredients and technologies
  • New product development
  • Nutrition Sciences
  • Risk assessment
  • Sensory analysis
  • The role of nutrients and their bioavailability
  • Toxic chemicals and regulation


Advances in Food Science and Technology, beverages, consumer studies, food, food science, food technology, food manufacturing, food packaging, food preservation, food processing, food storage etc.