Scope
Food technology is a rapidly growing field that encompasses a wide range of scientific disciplines, such as microbiology, chemistry, and engineering. It involves the application of scientific principles and technologies to develop new food products, improve food quality and safety, and enhance the nutritional value of foods. From traditional food preservation techniques to modern food processing methods, food technology plays a vital role in meeting the increasing demand for safe, nutritious, and convenient food products. With a global population projected to reach 9.7 billion by 2050, food technology plays a critical role in addressing many of the challenges facing the global food system, including food safety, nutrition, sustainability, and food security, and in ensuring food availability and accessibility for all. Food Technology provides a comprehensive overview of the latest developments and trends in food technology. It covers a broad range of topics, including food chemistry, food microbiology, food processing and preservation, food packaging, and food safety. The topic is designed to be an essential reference for researchers, students, and professionals in the field of food science and technology, providing valuable insights into the role of both traditional and emerging technologies that can impact the nutritional value, sensory quality, and shelf life of food products. Aligned with the United Nations’ Sustainable Development Goals, Food Technology promotes good health and well-being, zero hunger, responsible consumption and production, industry innovation and infrastructure, and climate action through the latest advances in food technology. It strives to contribute to global efforts toward building a healthier and more sustainable food system for all, providing innovative and sustainable food solutions to address various global challenges, including food insecurity, malnutrition, and chronic diseases.
keywords
Food Processing Food Preservation Food Packaging Food Safety Food Chemistry Food Microbiology Food Engineering Food Quality Nutritional Value Sustainability Innovation Emerging Technologies Food Security Foodborne Pathogens Food Additives Food Analysis Food Formulation Shelf Life Consumer Behavior Sensory Evaluation