Special Issue on Food Science and Technology

Food science studies the physical, biological, and chemical features of food, the causes of food deterioration and food processing. Food technology is the application of food science to various aspects including the selection, preservation, processing, packaging, distribution, and use of safe food. Food science and technology can enhance the food taste, make it last longer, ensure it is safe to eat and boost its nutritional content.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring Food Science and Technology. Potential topics include, but are not limited to:

• Food microbiology
• Food chemistry
• Food engineering
• Nutrition
• Food toxicology
• Food safety
• Food preservation
• Food biotechnology
• Product design and innovation

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food Science and Technology” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

For further questions or inquiries, please contact Editorial Assistant at

fns@scirp.org.