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Journal of biotechnology and food processing techniques (JBFPT)

About Journal

Food processing is transformation of raw ingredients into food and its transformation into other forms. It involves the processes like mincing, macerating, liquefaction, emulsification and cooking (boiling, broiling, frying or grilling), pickling, pasteurization and many other kinds of preservation. Biotechnology is different scientific techniques used to produce specific desired traits in plants, microorganisms or animals by the use of genetic knowledge. Food processing makes use of different unit of operations and technologies that convert relatively large and not suitable for eating raw materials into more useful foods. Applying biotechnology to food processing makes use of micro inoculants to enhance the things such as taste, texture and nutritional value of foods.
Journal of biotechnology and food processing techniques is a peer reviewed open access journal that studies about the food processing and nutrition health and diet. It includes a set of physical, chemical or microbial methods and techniques.Journal of biotechnology and food processing techniques and accepts the manuscripts like human health and nutrition, dietary foods, functional foods, food production and vegetable and fruit production.

Our journal covers the following subjects:- 

  • Fermentation
  • Dietary phytochemicals
  • Metabolomics
  • Meat biochemistry
  • Enzyme technology
  • Molecular nutrition
  • Meat processing technology
  • Microbial ecosystems
  • Food product development
  • Dairy chemistry/micro biology
  • Enzymology
  • Alcoholic fermentation
  • Food microbiology
  • Liquefaction
  • Emulsification
  • Pasteurization
  • Flavour volatiles
  • Functional foods
  • Food safety and stability
  • Packing technology
  • Storage and shelf life
  • Food processing
  • Food preservation
  • Gastronomy and food science
  • Global tendencies in food
  • Market Analysis of Food Testing
  • Food allergen/contaminants/pathogens detection
  • Food irradiation, genetically modified food, sustainable food production
  • food processing and preservation
  • Evaluation and processing in food science
  • Agriculture and food chemistry
  • Nanomaterials in food systems
  • Applied culinary and food science
  • Nutrition Therapy
  • Food Packaging and Labeling
  • Vitamin & mineral nutrition- Current research
  • Food Preservation and Quality Control
  • Migration/scalping and food safety
  • Public Health Nutrition programmes
  • Nutrigenetics and nutrigenomics
  • Nutritional effects of food composition and processing

 

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