Food Science and Technology
A section of Applied Sciences (ISSN 2076-3417).
Section Information
The Section on Food Science and Technology deals with the advancement of food quality; (bio)chemical characterization such as of nutritional composition, flavor compounds (volatiles and non-volatile compounds), bioactive compounds (antioxidants and other phytochemicals), and bioactivity; microbiological issues; and the design and evaluation of new formulated foods. It also includes some other aspects related to food technology, such as the effects of processing, stor-age, and preservation to maintain not only the quality but also the safety of foods. The main focus is on novel techniques for analytical purposes that could lead to increased food quality and safety and the development of new foods and in-gredients. Applied Sciences, in general, and this Section on Food Science and Technology, in particular, offer high-quality peer review followed by rapid publication. Download Section Flyer
Subject Area
Food science
Food microbiology
- Microorganisms required for food fermentation
- Use microorganisms to produce enzymes for food production
- Harmful microorganisms in food
Food components and nutrition
- Application of novel analytic methods and devices for the determination of protein, fat, carbohydrates, calories, inorganic salts, and major and minor components in food and other nutrients
- Extraction, analysis, and applications of bioactive compounds in food, such as polyphenols, flavonoids, carotenoids, etc.
- Functional food and its development
- Food composition and its impact on health
- Food analytical methods, including electrochemistry, chromatography, spectroscopy, and others
Food technology and processing
Thermal/non-thermal processing
Plasma technology
Pulsed electric field and high voltage technology
Ultrasonic technology
Food biotechnology
- Fermentation
- Enzyme engineering
- Protein engineering
- Genetic engineering
- 3D printing of food
Automation in the food production process
Food storage and preservation
Food refrigeration
Food packaging
Food storage
- Canning, freezing, drying, etc.
- Studies on the storage conditions of special foods
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Novel Research on Microbial Communities in the Food Chain (Deadline: 10 February 2023)
- Phytochemicals and Antioxidant Properties of Edible Plants (Deadline: 10 February 2023)
- Multi-Contamination of Foods and Mixture Effects (Deadline: 10 February 2023)
- Development of Healthy Dairy Products (Deadline: 10 February 2023)
- Microbiology of Fermented Foods and Beverages: Analysis and Applications (Deadline: 10 February 2023)
- Game and Venison: Welfare, Safety, Quality and Nutrition Value (Deadline: 20 February 2023)
- Chemical Composition from Terrestrial and Marine Plants—Bioactivity Impacts and Biotechnology Applications (Deadline: 20 February 2023)
- State-of-the-Art Food Science and Technology in China (Deadline: 20 February 2023)
- Application of Antioxidants in Meat Products (Deadline: 20 February 2023)
- Microbiological Aspects of Animal Products: Current Status and Future Prospects in Production and Processing (Deadline: 20 February 2023)
- Plant-Based Foods: New Aspects on Resources, Processing and Potential Bioactivity (Deadline: 20 February 2023)
- Novel Approaches for Improving Food Quality (Deadline: 20 February 2023)
- Effects of Processing on Food Composition, Nutritional Value and Sensory Quality (Deadline: 20 February 2023)
- What Makes a Good Tea? Tea Quality and Tea Safety (Deadline: 20 February 2023)
- Advances in Food Flavor Analysis II (Deadline: 20 February 2023)
- Frontier Research in Food Processing Technologies (Deadline: 20 February 2023)
- Polyphenols in Food and Plant: Latest Advances and Prospects (Deadline: 28 February 2023)
- Food Biochemistry and Effects of Proteins and Peptides (Deadline: 28 February 2023)
- Antimicrobial Substances in Sustainable Agriculture and Food Production (Deadline: 10 March 2023)
- Advanced Thermal Analysis and Techniques in High-Fat Food Products (Deadline: 10 March 2023)
- Oxidation-Reduction Phenomena in Wines (Deadline: 20 March 2023)
- By-Products as Functional Feed Ingredients (Deadline: 20 March 2023)
- Recent Advancements in Non-destructive Technologies for Food Quality and Safety Assessment (Deadline: 20 March 2023)
- Chemical Composition and Biological Evaluation of Natural Products with Antioxidant Properties (Deadline: 20 March 2023)
- Sensory Characteristics and Consumers Acceptance of Food Products (Deadline: 20 March 2023)
- Biodegradable and Edible Films for Food Packaging Applications (Deadline: 20 March 2023)
- Advances in Food and Food By-Products Analysis: Physical Characterization and Nutrient Analysis (Deadline: 21 March 2023)
- State-of-Art of Microbial Concerns in Food Safety (Deadline: 31 March 2023)
- Wine Chemistry (Deadline: 31 March 2023)
- Chemical and Functional Properties of Food and Natural Products (Deadline: 31 March 2023)
- Recent Advances in Dietary Supplements (Deadline: 31 March 2023)
- Recent Advances in Applied Microbiology and Food Sciences, Volume II (Deadline: 31 March 2023)
- Advances in Aquatic Products Quality, Processing and Preserving (Deadline: 31 March 2023)
- Dietary Interventions for Human General and Oral Health and Disease Reduction (Deadline: 31 March 2023)
- Women in Food Science (Deadline: 31 March 2023)
- Biotransformation and Analysis of Functional Foods and Ingredients (Deadline: 10 April 2023)
- Food Safety and Microbiological Hazards (Deadline: 10 April 2023)
- Protective Effects of Edible and Medicinal Plant Extracts against Oxidative Stress (Deadline: 20 April 2023)
- Opportunities and Threats in Meat Processing (Deadline: 20 April 2023)
- Trends in Grain Processing for Food Industry (Deadline: 20 April 2023)
- Innovations in Cereal Processing Technologies and Cereal-Based Food Production (Deadline: 22 April 2023)
- Innovative Technology in Food Analysis and Processing (Deadline: 23 April 2023)
- Innovative Technologies in Food Detection (Deadline: 30 April 2023)
- Advances in Food Processing (Deadline: 30 April 2023)
- Fruit Crops Physiology and Nutrition (Deadline: 30 April 2023)
- Trends in Fruit and Vegetable Chemistry, Nutrition and Post-harvest Technology (Deadline: 30 April 2023)
- Recovery of Polyphenol-Rich Bioactive Compounds from Food Processing Industry Wastes/by-Products (Deadline: 30 April 2023)
- Biotechnology in Plant Food Processing and Preservation (Deadline: 30 April 2023)
- Functional Foods in Disease Prevention and Health Promotion: Volume II (Deadline: 30 April 2023)
- Detection and Control of Foodborne and Waterborne Pathogenic Bacteria (Deadline: 30 April 2023)
- Frontier Research in Apiculture (Diagnosis and Control of Bee Diseases, Bee Products, Environmental Monitoring) (Deadline: 10 May 2023)
- Antioxidant, Antibacterial and Anti-drug Ingredients in Plants (Deadline: 15 May 2023)
- Ground Meat and Ground Meat Products: Microbiological Safety, Raw Material and Process Engineering (Deadline: 20 May 2023)
- Advanced and Non-thermal Technologies for Food, Beverages, and Pharmaceutical Processing (Deadline: 20 May 2023)
- Non-thermal Technologies for Food Processing (Deadline: 20 May 2023)
- Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects (Deadline: 20 May 2023)
- Food Microbiology: Dairy Products Microbiota (Deadline: 20 May 2023)
- Applications of Instrumental Methods for Food and Food By-Products Analysis: Volume II (Deadline: 20 May 2023)
- Emerging Non-thermal Technology Applications for Food Processing (Deadline: 20 May 2023)
- New Insights into Biocontrol to Improve Food Quality and Safety (Deadline: 20 May 2023)
- Analytical Methodologies for Food Quality Control and Safety (Deadline: 20 May 2023)
- Toxicants and Contaminants in Food (Deadline: 20 May 2023)
- Functional Foods: Bioactivity and Potential Health Effects (Deadline: 20 May 2023)
- Potential Health Benefits of Fruits and Vegetables III (Deadline: 25 May 2023)
- Advances in Food Biotechnology (Deadline: 29 May 2023)
- Advance in Processing and Quality Control of Dairy Products (Deadline: 30 May 2023)
- Emerging Technologies and Innovations for Gut Microbiome Research (Deadline: 31 May 2023)
- Application of Animal Byproducts in Bio-Based Materials, Health, Food, Agriculture and Energy (Deadline: 31 May 2023)
- Novel Analytical Methods Applied to Food and Environment (Deadline: 31 May 2023)
- Food Contamination: Sources, Detection, and Monitoring (Deadline: 20 June 2023)
- Application of Spectral Techniques in Agricultural Products and Food Analysis (Deadline: 20 June 2023)
- New Insights into Natural Antioxidants in Foods (Deadline: 20 June 2023)
- Micro and Nanoscaled Materials for Sustainable Food Packaging and Safety Assessment (Deadline: 20 June 2023)
- Advances in Food Microbiology and Its Role in Food Processing (Deadline: 20 June 2023)
- Plant-Based Foods and Nutrition as Effective Components in Diet Sustainability (Deadline: 23 June 2023)
- Evolution of Functional Foods, Nutraceuticals and Probiotics: From Conventional Food to Next Generation Biotherapeutics (Deadline: 25 June 2023)
- State-of-Art of Improving Food and Water Quality and Analysis (Deadline: 30 June 2023)
- Chemical and Physical Properties in Food Processing (Deadline: 30 June 2023)
- Innovative Food Products and Processing (Deadline: 30 June 2023)
- Latest Trend in Cultured Meat Study (Deadline: 30 June 2023)
- Advances in Food Sensory Evaluation (Deadline: 30 June 2023)
- New Insights into Bioactive Compounds: At the Crossroads between Nutrition and Pharmacology (Deadline: 30 June 2023)
- Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health (Deadline: 10 July 2023)
- New Frontiers in Wine Sciences (Deadline: 15 July 2023)
- Artificial Neural Network (ANN) Based Prediction System in Foods (Deadline: 20 July 2023)
- Propolis and Other Bee Products: Beneficial Effects on Health and Processing Technology (Deadline: 31 July 2023)
- Functional Bakery Products: Technological, Chemical and Nutritional Modification (Deadline: 31 July 2023)
- Functional Foods and Natural Products: Bioactive Compounds and Beneficial Effects on Health – Volume II (Deadline: 31 July 2023)
- Analysis of Migrating Chemicals and Residues from Plastic, Bioplastic and Recycled Food Contact Materials (FCM) in Food Matrices (Deadline: 31 July 2023)
- Food Microbiology: Contemporary Issues of Food Safety (Deadline: 31 July 2023)
- New Approaches on Frozen Food Products (Deadline: 20 August 2023)
- Nutraceuticals, Functional Foods and Health Effects (Deadline: 20 August 2023)
- Advanced Methods and Technologies: Ensuring and Improving Food Safety and Quality (Deadline: 30 August 2023)
- New Trends in the Structure Characterization of Food (Deadline: 31 August 2023)
- New Protein Sources in the Dairy Industry - Health and Technological Importance (Deadline: 30 September 2023)
- Editorial Board Members' Collection Series: Functional Foods (Deadline: 30 September 2023)
- State-of-the-Art of Food Science and Technology in Italy (Deadline: 30 September 2023)
- Feature Review Papers in ‘Food Science and Technology’ Section (Deadline: 31 October 2023)
- Functional Fermented Food Products II (Deadline: 20 November 2023)
- Topical Advisory Panel Members’ Collection Series: Functional Foods (Deadline: 30 November 2023)
- Functional, Regional Foods and Herbal Plants: Technology, Properties and Cultural Tradition (Deadline: 31 January 2024)
