Frontiers of Agriculture and Food Technology
Aims and Scope
Frontiers of Agriculture and Food Technology is an international journal that provides essential information for those involved in agriculture and food technology research. FAFT provides a forum for the rapid propagation of significant novel and high impact research in agricultural sciences, food science, technology, engineering and nutrition.
The journal publishes novel, high quality and high impact review papers, original research papers, short communications and letters to the editors, in the various disciplines encompassing the science and technology of food. We welcomes manuscripts on topical and emergent subjects of food research or food research-related areas. High profile articles of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will also be published.
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.
The aim of this journal is to provide a platform for researchers, academicians as well as industrial professionals from all over the world to present their research results and development activities in all areas of agriculture and food technology. This journal provides opportunities for researchers to exchange new ideas and share experiences.
Also, FAFT intends to bring together peer-reviewed original research reports and critical reviews across the food science spectrum to professionals at major food companies, government agencies, and universities worldwide.
The scope of the journal
The scope of this journal is comprehensive and includes original research papers, authoritative reviews, short communications, report on new developments in food control, and position papers.
The work described should be innovative either in the approach or in the methods used. The significance of the results either for the scientific community or for the food industry must also be specified. Contributions that do not fulfill these requirements will not be considered for review and publication.
Areas of emphasis include flavor chemistry, pigments and nutraceuticals, wine chemistry, plant cell wall biochemistry and enzyme technologies.
Research areas include identification of aroma compounds and their chemical/biochemical formation in foods, and flavor retention and changes during food processing and storage. Additional studies include measurements of flavor interactions with food components and packaging materials, and flavor release in food systems.
Food Microbiology & Biotechnology
Studies focus on the physiology, genetics, and applications of yeast and lactic acid bacteria used in food and beverage fermentation; development of technologies to inhibit microorganisms of public health concern.
Focus on new and conventional preservation technologies, identification of valuable co-products from food processing streams and modification of ingredient functionality by pressure and thermal treatments.
Dairy, wine, fruit and vegetable processing, value-added food product development, and the application of high pressure processing technology as a means of food preservation.
Seafood processing, conducted at the Seafoods Laboratory in Astoria, Oregon, is a major research area covering surimi, finfish, and shellfish with an emphasis on biochemistry, microbiology, safety, rheology, quality assurance, ingredients, product development and various processing technologies.
Studies cover methodology, development and applications across a diverse group of foods and beverages. Sensory research is conducted both on campus and at the Food Innovation Center in Portland.
Enology and Brewing
Studies focus on processing technologies, biochemistry, microbiology and chemistry of beer and wine production. Experimental brewery and winery facilities are utilized for experimental production and research.
- Body Mass Index
- Corn History
- Diet and Weight Loss
- Eating Disorders
- Eating Habits
- Food Allergies
- Food and Culture
- Food and Drug Administration
- Food Irradiation
- Food Safety
- History of Alcohol
- Dietary Laws
- Nutrition Labeling
- Nutritional Supplements
- Organic Food
- Psychology of Eating
- Weight and Society
- Weight Loss Industry
- Wine Making and Tasting