Current Issue: Vol. 2, Issue 2, June 2018
Frequency:  Quarterly
ISSN Print:  2637-6016
ISSN Online:  2637-6024
Latest Articles
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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
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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
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Soha R. Khalil, Hanan A. Hussien, Sakina R. Abazied
Pages: 25-32   Published Online: Jun. 12, 2018
DOI: 10.11648/j.wjfst.20180202.11
View  667          Downloads  68
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  688          Downloads  44
Edor Sunday Ikwe, Alakali Joseph S., Okache Thomas Akobi, Rabiu Ibrahim Ajiya
Pages: 1-11   Published Online: Feb. 2, 2018
DOI: 10.11648/j.wjfst.20180201.11
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Yadesa Abeshu, Esayas Abrha
Pages: 97-100   Published Online: Sep. 12, 2017
DOI: 10.11648/j.wjfst.20170103.12
View  1585          Downloads  153
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
Xueli Yu
Director of Risk Assessment Department, Shenyang Research Institute of Chemical Industry, Shenyang, Liaoning, China
Rajni Kamboj
Department of Food Technology, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota, Sirsa, Haryana, India
Soner Çetinkaya
Fisheries Research Institute, Eğirdir, Isparta, Turkey
Tomasz Szablewski
Department of Food Quality and Safety, University of Life Sciences in Poznań, Poznań, Poland
Dulce Díaz
Department of Chemistry, Universidad Autonoma de Guadalajara, Guadalajara, Jalisco, Mexico
Peer Reviewer
Jayati Chattopadhyay
Food Technology,Techno India, Maulana Abul Kalam Azad University of Technology, Kolkata, West Bengal, India
EMAN ALGHAMDI
Department of chemistry, KAU unversity, Jeddah, Saudi Arabia
Syeda Nusrat Jahan
Department of Fisheries, University of Rajshahi, Rajshahi, Bangladesh
Styliani Protonotariou
Department of Food Science, Agricultural University of Athens, Athens, Attiki, Greece
Bojana Balanč
Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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