SDRP JOURNAL OF FOOD SCIENCE & TECHNOLOGY is scholarly open access, peer-reviewed, interdisciplinary, monthly and fully refereed journal focusing on theories, methods and applications in Food science and Food processing.Researchers can publish articles in the field of gastronomy and food science, animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences, applied culinary and food science, technology, new culinary concepts, nutrition, food service, global tendencies in food (health, globalisation, ethnic flavours, etc., food microbiology, food-borne pathogens, fermentation, food engineering, chemistry, biochemistry, rheology, and sensory properties, novel ingredients and nutrigenomics, emerging technologies in food processing and preservation, biotechnology applications, nanomaterials in food systems, etc.Food science journal, Nutrition journal, food journal, agriculture journal, food processing journal, food engineering journal, food technology journal
The journal aims to maintain a rapid editorial procedure and a rigorous peer-review system. The submitted articles are peer-reviewed within approximately 15 days of submission and the accepted articles are published on the internet immediately upon receiving the final versions.
The Journal accepts all kind of papers such as original articles, review articles, case reports, short communications, etc.
Sift Desk is using editorial managerial system for a quality review process. It is for submitting manuscript, review and tracking system. Authors can submit Manuscripts, track their progress and can communicate with editor using our tracking system.
• Advanced Biotechnological And Nanoscience Developments
• Applications In Food Research
• Bioactive Compound
• Enology and Brewing
• Flavor Chemistry
• Food Biotechnology
• Food Chemistry/Biochemistry
• Food Engineering
• Food Microbiology & Biotechnology
• Food Processing
• Food Safety And Preservation
• Ingredients And Technologies
• Molecular, Micro- And Macro-Structure
• New Developments In Food Engineering
• Novel Processing And Packaging Technologies
• Physical, Chemical And Sensory Properties Of Foods
• Quality Assurance Methods
• Rapid Techniques For Online Control
• Seafood Processing
• Sensory Evaluation