Frontiers of Agriculture and Food Technology
Frontiers of Agriculture and Food Technology ISSN 7295-2849 is an eclectic, open access peer-reviewed scientific journal publishing reviews, regular research papers, and short communications on all aspects of food science, food technology and nutrition sciences. FAFT focuses on a combination of fundamentals, best practice, regulation, method selection, and technique solutions, complementing a series of application-based research on food science and technology.
FAFT offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. With authors from more than 100 countries and readers from 150 countries, FAFT is an international forum for vital research and developments in food science. The journal welcomes article dealing with methods, applications, and analytical solutions.
Topics covered by the journal include:
- Food as the primary focus in agriculture
- food chemistry
- food microbiology and safety
- food toxicology
- materials science of foods
- food engineering
- physical properties of foods
- sensory science
- food quality
- health and nutrition
- food biophysics analysis of foods
- food nanotechnology
- emerging technologies
- environmental and sustainability aspects of food processing.
FAFT is the premier forum for the publication of new advances and research results in the fields of theoretical, experimental, and applied food science and related discipline. The journal will bring together leading researchers, engineers and scientists in the domain of interest from around the world.
The journal is abstracted and indexed in:
- Electronic Journals Library
- J-Gate Portal
- ZB MED
- Bibliothekssystem Universität Hamburg
- Academic Resource Index
- GEOMAR Library
- Leipzig University Library
- Leibniz Information Centre
- Universitat Des Saarlandes Library
- Unversity of Vechta Library
- German National Library of Science and Technology
- Max Planck Institute