Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.343


Journal of Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.


Editorial Manager : Dr. Melvin Pascall

Publishing Model: Hybrid Publishing

Impact Factor : 1.343 (2020)

Submission to first decision: 10 Days

Submission to acceptance: 30-45 Days


The major areas of food/food products covered by the Journal are -

· Chemistry, microbiology and biotechnology aspects of food

· Emerging safety and toxicological issues

· Food and material engineering

· Physical / chemical / sensory properties of food

· Advances in sensory science

· Food quality and safety

· Nutraceuticals, functional foods and functional ingredients

· Biophysical analysis of food or processing operations

· Applied research related to food nanotechnology

· Emerging technologies

· Environmental, safety and sustainability aspects of processing

· Waste / by-product management in food processing


Special Issue Topics

Experimental Food Chemistry

Nutrition Science Research

Interactions Between Diets, Gut Microbiota and Host Metabolism

Research & Reviews: Food and Dairy Technology

Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits

Campylobacter in Poultry: Physiology, genetics, and detection methods

Vegetable Matrix as a Source of Nutritional and Microbial Value for Healthy Food

The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed

New Insights on Fermented Meat Products

The Human Milk Microbiota and Microbiome: Composition, Origin, Functions, and Applications to Improve Mother-Infant Health

The Lactobacillus Casei Group: Exploitation for Food and Health-Related Applications

Industrial and Health Applications of Lactic Acid Bacteria and Their Metabolites

Food Safety and Foodborne Pathogen – A Global Perspective on the Diversity, Combating Multidrug Resistance and Management

Microbial Decontamination by Novel Technologies – Mechanisms and Application Concepts

New Knowledge of Food Microbiology in Asia

Foodborne Bacterial Toxins

Understanding The Wine Microbiota: The Challenges and Opportunities

New Trends in Table Olive Fermentation

Advances in Postharvest Pathology of Fruits and Vegetables

Human Microbiome and Personalized Nutrition

Foodborne Pathogens: Hygiene and Safety

Antimicrobial Resistance and the Food Chain: A One Health Perspective

Microorganisms for a Sustainable Viticulture and Winemaking

Application of Nanotechnology in Food Science and Food Microbiology

Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World

Game Changer-Next Generation Sequencing and its Impact on Food Microbiology

Infant Gut Microbiota Colonization and Food Impact

About The Foodborne Pathogen Campylobacter

Application of Protective Cultures and Bacteriocins for Food Biopreservation

Vibrionaceae Diversity, Multidrug Resistance and Management

Quantification of pathogens by molecular methods

Non-conventional yeast in the wine industry

Microbial food safety along the dairy chain

Industrial and host associated stress responses in food microbes. Implications for food technology and food safety.

Microbiota of grapes: positive and negative role on wine quality

Biological hazards in food

Xenobiotics and the gut microbiome in health and disease

Biofilms from a food microbiology perspective: structures, functions and control strategies

Journal Recent Articles