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International Journal of Advanced Food Science and Technology

 

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International Journal of Advanced Food Science and Technology is peer reviewed scholarly open access journal. It explores the research under subject areas of Food Biotechnology, Food Chemistry, Food Hygiene & Sanitation, Food Processing & Preservation, Food Law and Regulations, Food Quality and Safety Management, Cereal and Legume Technology, Advanced Dairy Technology, Advanced Nutrition and more advance topics.

Possible topics of Advanced Food Science and Technology may cover:
Advanced food Science and Technology
  • Advanced Dairy Technology
  • Advanced Food Packaging Technology
  • Advanced Fruits & Vegetables Technology
  • Advanced Nutrition
  • Advanced Processing of Cereals, Pulses & Oilseeds
  • Bakery, Confectionery & Convenience Products Technology
  • Biochemistry and Nutrition
  • Cell Biology and Genetics
  • Cereal and Legume Technology
  • Diet Therapy
  • Fermentation Technology
  • Food Additives, Contaminants and Toxicology
  • Food Analysis
  • Food Biotechnology
  • Food Chemistry
  • Food Choice and Consumer Behavior
  • Food Engineering and Processing
  • Food Enzyme Technology
  • Food Equipment
  • Food Hygiene & Sanitation
  • Food Ingredient Technology
  • Food Law and Regulations
  • Food Marketing Strategies
  • Food Microbiology & Preservation
  • Food Packaging & Labeling
  • Food Plant Management
  • Food Processing & Application
  • Food Processing & Preservation
  • Food Product Development
  • Food Quality and Safety Management
  • Food Science & Quality Control
  • Food Science & Sensory Evaluation
  • Food Toxicology & Industrial Waste Management
  • Fruit and Vegetable Technology
  • Human Ecology & Family Science
  • Muscle Foods (Fish and Shellfish)
  • Nutrition and Food Science
  • Nutrition for Life Span
  • Physiology and Reproductive Health
  • Post-Harvest Technology
  • Public Health & Nutrition
  • Technology of Egg, Meat, Poultry & Sea Foods
  • Technology of Meat, Fish and Poultry Products
  • Technology of Milk and Milk Products
  • Technology of Oil seeds and Fats
  • Therapeutic Nutrition

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