Advances in Food Technology and Nutritional Sciences – Open Journal (AFTNSOJ) is dedicated to the open dissemination of scientific information and robust discussion in all areas related to nutrition and...
Advances in Food Technology and Nutritional Sciences – Open Journal (AFTNSOJ) is dedicated to the open dissemination of scientific information and robust discussion in all areas related to nutrition and food technology. AFTNSOJ is openly available to a broad audience including physicians, nurses, engineers, microbiologists, dieticians, nutritionists, public health professionals, researchers, educators, and students.
AFTNSOJ covers a wide array of subjects but is not limited to as given below,
- Food allergy
- Biosensors in the food industry
- Food quality and safety
- Genetically modified organisms (GMOs)
- Enzyme technology in the food industry
- Probiotics
- Nutritional assessment
- Nutraceuticals
- Advances in the meat industries
- Dairy Engineering and Technology
- Advanced research in beekeeping
- Natural and artificial sweeteners
- Food security
- Diet and diseases
- Artificial sweeteners and diabetes
- Cured meats and cancer
- Good food as medicine
- Frozen and Greek yogurt
- Dietary supplements
- Food Toxicology and longevity
In addition to the science-based information on biotechnology in food science, AFTNSOJ also acknowledges the importance of political, social, and economic issues, quality control standards, social use of food as medicine in the form of nutraceuticals as well as the treatment of nutritional deficiencies.
AFTNSOJ accepts a variety of submissions and welcomes all types of articles such as original clinical research and case reports; literature reviews and mini-reviews; opinion pieces such as editorials, commentary, book reviews, technical reports, conference materials, illustrations, etc.
As we strive to improve the quality of our journal, any comments or suggested corrections from readers are welcomed.
“Food Technology” refers to the processes of manufacturing and preserving food, including physical, chemical, and microbiological operations in food handling, packaging, and distribution.
*For more information please visit our website: Openventio Publishers
*For manuscript submission click here: SUBMIT ARTICLE
