Food systems are evolving rapidly in response to increasing global demand for safe, nutritious, high-quality, and shelf-stable foods. Modern food science is no longer limited to composition and quality evaluation alone, but also encompasses innovative processing technologies, preservation strategies, functional ingredient development, food safety, and sustainability. Emerging approaches in food processing and preservation are playing a key role in maintaining nutritional value, extending shelf life, reducing postharvest and industrial losses, and improving consumer acceptability.

We aim to bring together original research articles and critical reviews that address recent advances across the broad fields of food science, food processing, and food preservation. It welcomes studies on physicochemical, nutritional, microbiological, and sensory aspects of foods, as well as innovative processing and preservation methods that enhance food quality, safety, and stability. Contributions that integrate science, engineering, biotechnology, and industrial application are especially encouraged to support the development of sustainable and resilient food systems.

Topics of Interest include:

• Food composition, quality, and physicochemical properties
• Nutritional evaluation and stability of food components
• Functional foods and bioactive compounds
• Food formulation and product development
• Conventional and emerging food processing technologies
• Thermal and non-thermal processing methods
• Drying, freezing, fermentation, extrusion, and packaging innovations
• Food preservation strategies for shelf-life extension
• Natural preservatives and clean-label preservation approaches
• Microbial safety and foodborne pathogen control
• Effect of processing on flavor, texture, color, and sensory quality
• Postharvest preservation of fruits, vegetables, meat, dairy, and cereal products
• Encapsulation and protection of sensitive food ingredients
• Food waste reduction and by-product valorization
• Sustainable processing and preservation systems
• Smart technologies and AI-based applications in food quality, processing, and preservation

Academic Editor

Dr. Noman Walayat (20232004@zafu.edu.cn; noman.rai66@gmail.com)
Zhejiang Agriculture and Forestry University, Hangzhou, China.
Official website: https://tsc.zafu.edu.cn/info/1193/3034.htm

Submission Guidelines:

To submit your manuscript, please visit the Food Science and Processing journal website:
https://www.sciltp.com/journals/fsp

Author submission guidelines can be found at:
https://www.sciltp.com/journals/fsp/instructionForAuthors

There is No Article Processing Charge (APC) for all submissions and accepted papers. All accepted papers will be published in the earliest available issue.

All manuscripts will undergo peer review in accordance with the journal’s established policies and procedures. Final acceptance will be based on the peer-review reports and the evaluation of the Academic Editors and the Editor-in-Chief. Decisions will be made by the Editor-in-Chief or Academic Editors who have no conflicts of interest with any of the authors.