International Journal of Food Sciences and Research is the study of food including basic sciences such as biological and physical sciences to study the nature, deterioration and processing principles of food. Food science includes Food chemistry, Food microbiology, Food packaging, Quality control, Food technology, Food preservation and Food engineering. Food technology includes technological aspects on food preservation etc.
International Journal of Food Sciences and Research publishes original research works, case reports, short communications, conference abstracts, images in medical practice and letters to the editor.
The articles will be published every three months available in online and print version which is immediately available to download, distribute and translate with great access.
Submissions are received at firstname.lastname@example.org or email@example.com