Applied Food Science Journal is a peer-reviewed, open-access scholarly journal that publishes research on a variety of topics related to food science, food biotechnology, food processing and engineering, genetically modified foods, microbiological food safety, and biochemical and bioprocess engineering.
Role of Science in Food: We can apply food science to reduce waste and maximize the utilization of our food resources. Food ingredients are mostly biological in origin. A complicated issue is how they act throughout harvesting, processing, distribution, storage, and preparation. A thorough understanding of all relevant parts of the issue demands extensive training.
What are Food and Science?
Food science is a multidisciplinary field that combines chemistry, biochemistry, nutrition, microbiology, and engineering to provide individuals with the scientific understanding necessary to address actual issues related to the various components of the food system. Understanding the chemistry of food components such as proteins, carbs, lipids, and water as well as the processes they go through during processing and storage forms the core of the study. It is necessary to have a thorough grasp of all processing and preservation techniques, including extrusion, freezing, pasteurization, canning, drying, and freezing, to mention a few. The capacity to conduct out analysis of food elements is developed together with statistical quality control techniques. It's important to comprehend the microbiological and food safety issues as well. Food additives, the physicochemical characteristics of food, taste chemistry, product development, food engineering, and packaging are among the other subjects covered. This extensive knowledge is combined with a focus on food in food science.
Editors:
1. Mohamed Fawzy Ramadan Hassanien
Professor, Food Chemistry, Biochemistry Department, Faculty of Agriculture, Zagazig University, Egypt
2. Brncic Mladen
Professor, Head Of Department of Process Engineering, Food Technology and Biotechnology, Croatia
Benefits for Author: An international English language, open-access online and print journal, will consider for publication original articles, short communications, case reports, letters to the editor, editorials, and mini-reviews. Emphasis is given to all aspects of Food Science from basic science to bioprocess engineering. Submissions will be assessed on their scientific validity and merit. Manuscripts are received with the understanding that they are submitted solely to the Applied Food Science Journal, and that none of the material contained in the manuscript has been published previously or is under consideration for publication elsewhere, excluding abstracts. The Journal adheres to the Creative Commons Licence “Attribution − Non-Commercial − CC BY-NC” for all OPEN ACCESS submissions. The publisher reserves commercial copyright on all published material and permits individual copy reproduction and use in any medium provided the work is properly cited. For permission to reproduce and distribute multiple copies of the publication. Statements and opinions are the responsibility of the authors. Average Article processing time 30-45 days.
Journal Highlights
Microbial Food Safety – Bacteria are all prokaryotic, unicellular organisms. Bacteria are the microbes that cause foodborne outbreaks the most frequently. Infections, intoxications, and toxic infections are three categories of foodborne illnesses. Some microorganisms are frequently employed as signs of potential food contamination. Their presence in water or food suggests that germs may be present. The development of microorganisms in food is influenced by a number of internal and external variables.
Genetically engineered food - All bacteria are prokaryotic, unicellular organisms. Bacteria are the germs that are most frequently linked to outbreaks of foodborne illness. The three types of foodborne illnesses include infections, intoxications, and toxic infections. Many times, some microorganisms are utilized as signs of potential food contamination. Their presence in water or food implies the possibility of infections. Microorganism development in food is influenced by both internal and external variables.
Bioprocess engineering- Bioprocess engineering refers to technological developments in biotechnology sectors that produce bioproducts. Expertise in chemical and biological engineering is required in this subject. It covers the planning, structuring, and procedures necessary to translate advances in life science into useful goods that may address societal demands.
Selective breeding is not the same as the procedure used to make GE foods. Breeding desirable qualities out of selected plants or animals are involved in this. This eventually produces kids with those desirable qualities.
Food biotechnology is the use of contemporary biotechnological methods in the production and processing of food items, including food components and additives. Although agricultural biotechnology, which includes crop breeding and animal production, is typically thought of as food biotechnology, its effects on the agri-food business are anticipated to be significant.
Advantages:
Since Pulsus is an open-access publication, anybody around the globe can get your research materials for free from its website.
Because we are an electronic journal with no restrictions on the quantity or size of papers we may publish, there is no chance that your submission will be turned down for lack of room or another reason.
When journals wait many months to decide on a piece of writing after it has been submitted, it can be discouraging for the writers. Peer review is typically finished by our Journal staff in six weeks. As a result, it is unusual to have to wait more than 8 weeks for a decision.
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