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The journal of applied food science is founded on two key tenets and to provide a recent turn-around research articles freely for research, teaching and reference purposes. This permits anyone to copy, distribute, transmit and adapt the work provided the original work and source is appropriately cited. All published articles will be assigned DOI provided by Crossref. The journal covers a broad spectrum of topics for study that discusses theoretical and conceptual aspects of Food science like Food science research, Food biotechnology, Food processing and engineering, Food hygiene and toxicology, Genetically engineered food, Food safety and Quality, food-borne pathogens, Food and beverages, Plant food chemistry, Microbial food safety, Food fortification, Food toxicants, Malnutrition, Use of pesticides & chemicals in agriculture, Plant nutrition, Plant breeding and cultivation and Food Antioxidants are equally welcome.