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Nutrition
About Journal:
Food science
and technology has emerged as the most important stream in this regard. It is
an interdisciplinary subject enriched with research input from food
microbiology, chemical and process engineering, food chemistry, biotechnology,
biochemistry, mathematics etc. This subject aids in various bulk processing,
increased food safety and shelf life for processed food. In industries these
processes involves different advanced methodologies, such as liquefaction,
maceration, emulsification, mincing, pickling, preservation, canning or
jarring.
In general
food and dairy science includes analysis oriented towards food microbiology and
fermentation, bulk scale processing and production, food-borne pathogens, pilot
and bulk scale associated engineering and optimization, food chemistry and
biochemistry, analysis for novel and safe ingredients, food quality,
nutrigenomics, processing and preservation, milk product, dairy technology and
dairy byproducts, techniques involved in processing, storage, packaging,
distribution and transportation of milk or milk products etc.
The Journal of
Food and Dairy Technology is an open access, peer reviewed, quarterly
publishing journal. Articles are welcome in the form of a research article,
review article, short communication, perspective and commentary. This
periodical emphasizes on various food processing and dairy technology studies,
thereby providing an insight to the current developments in this fields and
allied subjects. We would like to invite researchers, academicians and scientists
to share their research for the global enlightenment and benefit of scientific
community on an open access platform.
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