SDRP Journal of Food Science & Technology is an Open Access journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field and making them freely available through online without any restrictions or any other subscriptions to researchers worldwide.
Food Science and Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. SDRP Journal of Food Science & Technology covers wide varieties of topics such as Food Processing, Food Technology, Food Safety, Food Industry, Food Allergy, Food Microbiology, Food Biotechnology, Food Allergy, Food Addiction, Food Fortification, Food Nanotechnology, etc. The journal provides an open access platform to publish the original research articles and provides the rapid dissemination of significant research in various disciplines encompassing the science and technology of food.
Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.
Food technology is a branch of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
Nanotechnology is having an impact on several aspects of food science, from how food is grown to how it is packaged. Companies are developing nanomaterial’s that will make a difference not only in the taste of food, but also in food safety, and the health benefits that food delivers.
Food fortification can take several forms. It is possible to fortify foods that are widely consumed by the general population (mass fortification) or ones for population subgroups (focused fortification), such as complementary foods for preschool or younger children or for displaced populations (targeted fortification). Mass fortification is generally the best option when the majority of the population has an unacceptable public health risk of being deficient in specific micronutrients.
Food Biotechnology Studies
Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990, biotechnology has been utilized to develop new tools for improving productivity. In 2005, twenty-one countries planted biotech crops covering a total of 222 million acres. These crops include soybeans, corn, cotton, canola, papaya, and squash that are improved versions of the traditional varieties.
Fermentation technology encompass a broad field, but within this profile we target the use of microorganisms and/or enzymes for production of compounds that find application in the energy, chemical, material, pharmaceutical and the food sector. Even though fermentation processes have been used for generations, the requirement for sustainable production of energy and materials is demanding innovation and development of novel fermentation concepts.
Food Security/ Safety
Food safety and food security are interrelated concepts with a profound impact on quality of human life, and there are many external factors that affect both of these areas. Food safety is an umbrella term that encompasses many facets of handling, preparation and storage of food to prevent illness and injury. Included under the umbrella are chemical, microphysical and microbiological aspects of food safety.
Animal & Plant Nutrition
Plant nutrition nourishes plants, encourages growth, and consolidates and fortifies the plant world. Plants require feed and nutrients in order to grow. The fertilizers used in plant nutrition stimulate growth by providing the nutrients they need, from root to leaf. They also protect the plants from the harsh environment and improve their resistance to stress.
Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism.
Food Allergy Studies
The evaluation of food allergy based on molecular analysis must consider several factors, particularly the correlation with clinical symptoms and knowledge of IgE cross-reactivity between allergens from different sources. Incorrect diagnosis of food allergy can lead to inappropriate treatment, with unnecessary restrictive diets and nutritional consequences for the patients.
Food addiction has behavioral and neurological qualities that resemble substance abuse and dependence. Increased craving for food or food-related substances leads to a heightened state of pleasure, energy, or excitement. Obese individuals behave differently than normal weighted individuals in relationship to food stimuli and reward. While many investigators concur that food addiction is associated with development of obesity in certain individuals, not all obese individuals gain weight because they are addicted to food.
Generally the transformation of ingredients into finished food products is called as Food Production. Food manufacturing industries that take raw food products and convert them into complete and marketable food items. The food production process includes the processing of raw materials like fruits, vegetables and grains in their harvested forms and meat directly after the butchering process and processes these into the types of food products that are available for the consumers. The range of Food production varies from minimal processing, such as cleaning and packaging, to the complicated processes involving lots of additives, ingredients and methodology as well. The process of Food production processes develop products with longer shelf lives than raw food ingredients.
The journal includes a wide range of fields in its discipline to create a platform for the authors to make their contribution towards the journal and the editorial office promises a peer review process for the submitted manuscripts for the quality of publishing.
The journal is using Editorial Manager® System for quality in peer review process. Editorial Manager® is an online manuscript submission, review and tracking systems. Review processing is performed by the editorial board members of SDRP Journal of Food Science & Technology or outside experts; at least two independent reviewer’s approval followed by editor approval is required for acceptance of any citable manuscript. Authors may submit manuscripts and track their progress through the system, hopefully to publication. Reviewers can download manuscripts and submit their opinions to the editor. Editors can manage the whole submission/review/revise/publish process.
• 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