Archives of Food Science and Technology is an International Open Access Journal that covers many disciplines such as biology, chemical engineering, and biochemistry that are directly and indirectly related to food processes and ultimately improve food products for the general public.
Journal of Food Processing & Technology focus on all aspects of the sub-disciplines that includes set of physical, chemical and microbiological methods and techniques used to transmute raw ingredients into food and its transformation which are influential in food processing industry.
Our esteemed Editorial panel
Archives of Food Science and Technology aspires to publish journals that are exciting to read, educate, and keep the audience updated on cutting edge research in the fields of science, technology, medicine, surgery, oncology and oral health.
Christine Thomsen, Camilla Christine Bundgaard Anker, Mette Holst, Marie N Mortensen, Mathilde Sanden, Lotte B Skadhauge Marie Tostesen and Anne Kathrine Larsen
Afsaneh Mollahosseini, Farid Mostafaei, Ali Khadir, Shahrzad Javanshir and Elham Pourian
Mortensen MN1, Larsen AK1, Skadhauge LB2,3, Høgsted RH1, Kolding J1, Beermann T2,3, Rasmussen HH2,3,4, Mikkelsen BE5 and Holst M2,3,4*
Nwakalor Chizoba N