Special Issue on Food Science and Technology

Food Science and Technology studies all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency.

New perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also included. It is a highly interdisciplinary field which incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring food science and technology.

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal at Paper Submission System.

Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue – Food Science and Technology” should be chosen during your submission.

According to the following timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org