Food Science and Technology (FST)

Section Information

Food Science and Technology deals with the transformation of raw agricultural materials into safe, nutritious, and appealing food products. It brings together chemistry, microbiology, engineering, and nutrition to understand how ingredients, processes, and storage conditions affect the quality and safety of foods.

Modern food systems rely on controlled processing, preservation, packaging, and distribution to meet consumer demands while reducing losses and ensuring regulatory compliance. Tools such as advanced analytics, smart sensors, predictive models, and quality management systems are used to monitor hazards, maintain consistency, and extend shelf-life.

This section will publish research, case studies, and reviews on food chemistry, microbiology and safety, processing and engineering, product development, packaging, nutrition, and sustainability, with a focus on innovative, efficient, and responsible food systems from raw material to consumer.

Scope

Food Chemistry and Biochemistry
- Composition and functionality of food components
- Chemical reactions during processing and storage
- Natural pigments, flavor compounds, and bioactives
- Methods for chemical and physicochemical analysis
Food Microbiology and Safety
- Microbial ecology of foods and processing environments
- Foodborne pathogens, spoilage organisms, and toxins
- HACCP, risk assessment, and preventive controls
- Novel decontamination and preservation technologies
Food Processing and Engineering
- Thermal and non-thermal processing operations
- Drying, concentration, extrusion, and fermentation
- Process design, optimization, and scale-up
- Process modeling, control, and automation
Food Quality, Structure, and Sensory Science
- Texture, rheology, and microstructure of foods
- Color, flavor, and aroma development
- Sensory evaluation methods and consumer studies
- Quality attributes, defects, and acceptability
Packaging, Storage, and Shelf-life
- Active, intelligent, and sustainable packaging systems
- Mass transfer, barrier properties, and product–package interactions
- Shelf-life modeling and accelerated testing
- Cold chain management and distribution conditions
Nutrition, Health, and Functional Foods
- Nutritional profiling and reformulation of foods
- Functional ingredients, probiotics, and prebiotics
- Diet–health relationships and bioavailability
- Specialized and targeted foods for vulnerable groups
Food Biotechnology and Novel Ingredients
- Enzymes, cultures, and bioprocesses in food production
- Alternative proteins and novel raw materials
- Fermented foods and microbiome-focused products
- Biotechnological approaches to improve quality and safety
Safety Management, Regulations, and Sustainability
- Food laws, standards, and certification schemes
- Life cycle assessment and resource efficiency
- Food loss and waste reduction strategies
- Resilient, low-impact, and circular food systems