Journal Impact Factor for Current Year: 0.29*
Present urban life depends a lot on processed foods and beverages to meet the urgent and enormous need of the food. Food science and technology has emerged as the most important stream in this regard. It is an interdisciplinary subject enriched with research input from food microbiology, chemical and process engineering, food chemistry, biotechnology, biochemistry, mathematics etc. This subject aids in various bulk processing, increased food safety and shelf life for processed food. In industries these processes involves different advanced methodologies, such as, liquefaction, maceration, emulsification, mincing, pickling, preservation, canning or jarring.
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Article Processing Charges: 519 USD (Research and Review), 319 USD (Other Articles)
In general food and dairy science includes analysis oriented towards food microbiology and fermentation, bulk scale processing and production, food-borne pathogens, pilot and bulk scale associated engineering and optimization, food chemistry and biochemistry, analysis for novel and safe ingredients, food quality, nutrigenomics, processing and preservation, milk product, dairy technology and dairy byproducts, techniques involved in processing, storage, packaging, distribution and transportation of milk or milk products etc.
The Journal of Food and Dairy Technology is an open access, peer reviewed, quarterly publishing journal. Articles are welcome in the form of a research article, review article, short communication, perspective and commentary. This periodical emphasizes on various food processing and dairy technology studies, thereby providing an insight to the current developments in this fields and allied subjects. We would like to invite researchers, academicians and scientists to share their research for the global enlightenment and benefit of scientific community on an open access platform.
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The Journal of Food and Dairy Technology aims to distribute scientific and timely information for the academic community and industry involved in understanding, enrichment of topics relevant to food processing and dairy technology.
The wide scope of the journal considers the following topics:
Contributions not limited to the mentioned topics and are in associated subjects with valuable information will also be considered for publication.
The journal is indexed in the following services CAS (USA), Cite factor (USA), CABI (UK), Google Scholar, Science Central, Journalseek and Genamics, and Open J-Gate, etc.
This is an open access journal where one can find information on the latest scientific research in the form of research articles, review articles, case reports, special issues and short communications. Each submitted manuscript undergoes a standard peer review process before acceptance to attain a high publishing standard.
The Journal of Food and Dairy Technology is emphasizing on various food processing and dairy technology studies, thereby providing an insight to the current developments in these fields. We invite researchers, academicians and worldwide scientists to share their research for the global enlightenment and benefit of scientific community on an open access platform.
This is an open access journal which allows all content available freely without any charge to the individual user or any Institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without any prior permission from the publisher or the author provided the author is given due credit wherever necessary.
*2017 Journal Impact Factor was established by dividing the number of articles published in 2015 and 2016 with the number of times they are cited in 2017 based on Google Scholar Citation Index database. If 'X' is the total number of articles published in 2015 and 2016, and 'Y' is the number of times these articles were cited in indexed journals during 2017 then, journal impact factor = Y/X
Novel and safe ingredients should be analysed in order to check the quality of the product and to make it free from toxic materials. The novel and safe ingredients after their analysis, if found free from toxic are only used for the processing in food industry.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Comprehensive Reviews in Food Science and Food Safety.
*2017 Journal Impact Factor was established by dividing the number of articles published in 2015 and 2016 with the number of times they are cited in 2017 based on Google Scholar Citation Index database. If 'X' is the total number of articles published in 2015 and 2016, and 'Y' is the number of times these articles were cited in indexed journals during 2017 then, impact factor = Y/X
Rinkal Patel, Prajapati JP and Smitha Balakrishnan
El-Loly MM, Guirguis AH and Abdel-Ghany AS