Scilight Press

Aim

Food Science and Processing (FSP) is an international, interdisciplinary journal focusing on the latest research and advancements in Food Science and Technology, the journal emphasizes innovative research addressing modern food analysis techniques, food processing, sensorial studies, food preservation, novel foods, and food packaging.

Food Science and Processing is published quarterly online by Scilight Press.

Scope

Topics of interest include, but are not limited to:

• Food Processing and Preservation: Innovations in storage, processing, and quality preservation of foods.
• Food Packaging: Studies on novel food packaging including active and intelligent, antimicrobial/antioxidant packaging systems, edible packaging, etc.
• Bioactive molecules: Application of emerging technologies, advances in food processing, natural additives, bioactive compounds, etc.
• Sensorial Analysis: Research on consumer and product acceptability studies, application of sensory and consumer methods to products, new developments in sensory methods, external and internal validity of sensory panels, etc.
• Food Contaminants: Research on chemical contaminants in the food, adulteration, authenticity, and allergenicity of foods, mycotoxins, metals, etc.

FSP is committed to disseminating cutting-edge research that advances scientific understanding and provides practical solutions to the global challenges of food science and technology. The journal welcomes original research articles, review papers, case studies, perspectives, opinion articles, and short communications that meet high standards of scientific rigour and relevance to the field. Manuscripts must be grammatically correct, and experiments must have been repeated over time or across locations.