Current Issue: Vol. 2, Issue 4, December 2018
Frequency:  Quarterly
ISSN Print:  2637-6016
ISSN Online:  2637-6024
Latest Articles
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Eke-Ejiofor Joy, Awaji Rosline
Pages: 62-68   Published Online: Mar. 16, 2019
DOI: 10.11648/j.wjfst.20180204.11
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Jesus’ Christus, Michael Arden Madson
Pages: 55-61   Published Online: Dec. 17, 2018
DOI: 10.11648/j.wjfst.20180203.11
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Jesus’ Christus, Michael Arden Madson
Pages: 44-54   Published Online: Sep. 19, 2018
DOI: 10.11648/j.wjfst.20180202.14
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Kyeremateng Daniel Owusu, Coleman Fred Newman, Agyare-Gyimah Gabriel
Pages: 38-43   Published Online: Jul. 6, 2018
DOI: 10.11648/j.wjfst.20180202.13
View  705          Downloads  74
Taher Ahoussein Elfaitouri, Hasanah Mohd Ghazali, Gulum Sumnu, Abual Azis Ariffin, Chin Ping Tan
Pages: 33-37   Published Online: Jul. 4, 2018
DOI: 10.11648/j.wjfst.20180202.12
View  798          Downloads  108
Soha R. Khalil, Hanan A. Hussien, Sakina R. Abazied
Pages: 25-32   Published Online: Jun. 12, 2018
DOI: 10.11648/j.wjfst.20180202.11
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Mesele Admassie
Pages: 19-24   Published Online: May 19, 2018
DOI: 10.11648/j.wjfst.20180201.13
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Cellerino Karina, Cagnasso Carolina Elisa, Greco Carola, Docena Guillermo, Polenta Gustavo, Ferreyra Verónica, López Laura Beatriz
Pages: 12-18   Published Online: May 10, 2018
DOI: 10.11648/j.wjfst.20180201.12
View  842          Downloads  53
Research Topics
Research Topic is an innovative academic concept focusing on the hottest areas in academia, here gathered a variety of current research active areas and issues. You can browse the topics you are interested in and offer new topics for others.
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Research Topic #1
Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illnes. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.
Research Topic #2
Healthy diet
A healthy diet is one that helps to maintain or improve overall health. A healthy diet provides the body with essential nutrition: fluid, adequate essential amino acids from protein, essential fatty acids, vitamins, minerals, and adequate calories. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods. A healthy diet supports energy needs and provides for human nutrition without exposure to toxicity or excessive weight gain from consuming excessive amounts.
Research Topic #3
Food manufacture
Food manufacturing is the process by which food is manufactured. It is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food manufacturing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food manufacturing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking; pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.
Research Topic #4
Food and Bioprocess Technology
Food and Bioprocess Technology are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits than previous methods such as selective breeding and mutation breeding.
Special Issues
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Editorial Board
Javier Moran
Department of Food Innovation, Catholic University of Murcia, Murcia, Spain
Parul Thapar
Department of Lab Medicine, JPNATC-All India Institute of Medical Sciences, New Delhi, Delhi, India
Alexander Jäger
Department of Biotechnolgy and Brewing, University of Applied Sciences Upper Austria, Wels, Upper Austria, Austria
Birsen Bulut Solak
Gastronomy and Culinary Arts, Selcuk University, Konya, Turkey
Tianxi Yang
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
Peer Reviewer
Jelena Zagorska
Department of Food Technology, Latvia University of Food Science and Technology, Jelgava, Jelgavas, Latvia
Sayed Mokhtar
Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, East Delta, Egypt
Anna Anandh M
Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University, Tirunelveli, Tamil Nadu, India
Yusnita Hamzah
School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
Luciana Gibbert
Department of Pharmaceutical Sciences, Federal University of Parana, Curitiba, Paraná, Brazil
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