• Reduction and recycling of food industry waste and scrap
• Modern methods of food processing and preservation
• Food safety and quality control
• Functional foods, prebiotics and probiotics
• Application of essential oils and natural extracts in the food industry
• Anti-nutrient compounds in food
• Food security and safety
• Water crisis and food industries
• Food fortification
• Nanotechnology and nanobiotechnology in the food industry
• Microbiology and biotechnology in the food industry
• Materials engineering and design of food production lines
• Energy consumption reduction strategies in the food industry
• Food formulation
• Meat products industries
• Grain products industries
• Dairy products industries
• Oil products industries
• Sugar products industries
• Food packaging industries
• Transgenic food products
• Post-harvest storage and technology of food products
• Other modern research in the food industry
• Food industry economics and marketing
Target Readership
The journal serves researchers, university faculty, food industry specialists, quality‑control experts, regulatory authorities, and graduate students in food science, food technology, and related fields.
đź“ť Accepted Article Types
Original Research Articles — novel experimental or analytical findings.
Review Articles — comprehensive and critical evaluations of current knowledge.
Short Communications — concise scientific contributions with significant impact.
Technical Notes — new methods, instruments, or analytical approaches.
Case Studies — limited to food‑industry applications with generalizable insights.
🔬 Methodological Expectations
Manuscripts must include:
A clear scientific rationale and defined objectives
Robust experimental design and validated analytical methods
Appropriate statistical analysis
Transparent reporting of materials, procedures, and reproducibility
Discussion grounded in current scientific literature
Demonstrated relevance to food science or food technology
🚫 Explicit Exclusions (Out‑of‑Scope)
The journal does not consider manuscripts in the following areas:
Clinical nutrition (patient‑based or medical interventions)
Agricultural production without direct connection to food processing or food quality
Veterinary medicine unless directly linked to foodborne pathogens or food safety
Pure chemistry without food‑related application
General marketing, consumer psychology, or business management without scientific analysis of food products
Manuscripts lacking methodological rigor or food‑science relevance
đź“Š Food Economics and Marketing
Studies in food economics, consumer behavior, or marketing are considered only when they include:
Quantitative and scientifically grounded analysis
Clear relevance to food quality, safety, innovation, or technology
Generalizable insights beyond local market conditions
🌍 Locally Focused Studies
Manuscripts based on local or regional data must demonstrate:
Broader scientific relevance
Applicability to national or international contexts
Contribution to general food‑science knowledge rather than local reporting