Special Issue on Food Science and Technology
Food science studies the physical, biological, and chemical
features of food, the causes of food deterioration and food processing. Food
technology is the application of food science to various aspects including the
selection, preservation, processing, packaging, distribution, and use of safe
food. Food science and technology can enhance the food taste, make it last
longer, ensure it is safe to eat and boost its nutritional content.
In this
special issue, we intend to invite front-line researchers and authors to submit
original research and review articles on exploring Food
Science and Technology. Potential topics include, but are not limited
to:
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Food microbiology
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Food chemistry
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Food engineering
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Nutrition
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Food toxicology
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Food safety
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Food preservation
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Food biotechnology
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Product design and innovation
Authors
should read over the journal’s For Authors carefully before submission. Prospective
authors should submit an electronic copy of their complete manuscript through
the journal’s Paper Submission System.
Please
kindly specify the “Special Issue” under your manuscript title. The
research field “Special Issue - Food Science and Technology” should
be selected during your submission.
Special Issue Timetable:
Submission Deadline
|
February 12th, 2020
|
Publication Date
|
April 2020
|
Guest
Editor:
For further questions or inquiries, please
contact Editorial Assistant at
fns@scirp.org.