Current Issue: Vol. 3, Issue 1, June 2019
Frequency:  Semiyearly
ISSN Print:  2640-1576
ISSN Online:  2640-1584
Latest Articles
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Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, Ijaz Ahmad, Shaista Nawaz, Muhammad Imran
Pages: 1-7   Published Online: Feb. 15, 2019
DOI: 10.11648/j.ijfet.20190301.11
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Oladimeji Olusegun, Fasuan Temitope Omolayo
Pages: 41-50   Published Online: Jan. 11, 2019
DOI: 10.11648/j.ijfet.20180202.15
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Zhen Zhao, Guoyan Wen, Cuizhi Li, Peng Wan, Zhiyong Lv
Pages: 36-40   Published Online: Jan. 11, 2019
DOI: 10.11648/j.ijfet.20180202.14
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Yunhong Lei, Jinglan Liu, Qing Tang, Liu Qiong, Zuyang Xi, ChaXiang Li, Yakong Liu, Minmin Chen, Fei Tian, Zhaohui Zhang, Zifeng Li, Luhuan Yang
Pages: 27-35   Published Online: Jan. 11, 2019
DOI: 10.11648/j.ijfet.20180202.13
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Md. Mahmudur Rahman, Mohd Maniruzzaman
Pages: 17-26   Published Online: Jan. 3, 2019
DOI: 10.11648/j.ijfet.20180202.12
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Tokuma Legesse
Pages: 10-16   Published Online: Dec. 26, 2018
DOI: 10.11648/j.ijfet.20180202.11
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Faroug Bakheit Mohamed Ahmed
Pages: 1-9   Published Online: Jul. 30, 2018
DOI: 10.11648/j.ijfet.20180201.11
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Adeoti Oluwole A., Alabi Abosede. O., Elutilo Olushola O.
Pages: 9-16   Published Online: May 10, 2017
DOI: 10.11648/j.ijfet.20170101.12
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Research Topics
Research Topic is an innovative academic concept focusing on the hottest areas in academia, here gathered a variety of current research active areas and issues. You can browse the topics you are interested in and offer new topics for others.
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Research Topic #1
Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illnes. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.
Research Topic #2
Food manufacture
Food manufacturing is the process by which food is manufactured. It is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food manufacturing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food manufacturing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking; pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.
Research Topic #3
Food Chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors.
Research Topic #4
Food and Bioprocess Technology
Food and Bioprocess Technology are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits than previous methods such as selective breeding and mutation breeding.
Special Issues
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Editorial Board
Ümran Çiçek
Department of Food Engineering, Tokat Gaziosmanpaşa University, Tokat, Turkey
Özlem Esmer
Department of Food Engineering, Ege University, İzmir, Bornova, Turkey
Onur Ketenoğlu
Department of Food Engineering, Çankırı Karatekin University, Çankırı, Turkey
Yasin Ozdemir
Ataturk Central Horticultural Research Institute, Yalova, Turkey
Mehmet Akbulut
Department of Food Engineering, Selcuk University, Konya, Cental Anatolia Region, Turkey
Peer Reviewer
Tanima Bhattacharya
Nutritional Science, Seacom Skills University, Bolpur, West Bengal, India
Sook Chin Chew
School of Foundation Studies, Xiamen University Malaysia, Sepang, Selangor, Malaysia
Parisa Jafarian Asl
Department of Food Chemistry, Research Institute of Food Science of Mashhad, Tehran, Iran
Bhuvaneswari Sethuraman
Department of Post Harvest Technology and Agricultural Engineering, Indian Institute of Horticultural Research, Bengaluru, Karnataka, India
Emre Hastaoglu
Department of Food Technology, Cumhuriyet University, Sivas, Turkey
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