About the Journal
Food Science Today (ISSN 2965-1190, DOI: 10.58951/fstoday) is an Open Access continuous flow journal type, that focuses on providing an environment dedicated to the publication of high-quality research and scientific and technological advances in areas related to food science. Both fundamental research and applied sciences are of interest. Original articles and review articles are accepted. The preferred language is English, but articles are also published in Portuguese.
Food Science Today has a DOI (Digital Object Identifier) for all articles. We are indexed with CrossRef, Directory of Open Access Scholarly Resources (ROAD), Dimensions, SJIFactor, SUDOC, Latindex, OpenAlex, Scilit, and Google Scholar. We are constantly looking for improvements to be indexed in other repositories and metrics such as the JCR impact factor, Qualis CAPES, and CiteScore.
To guarantee the authenticity of authorship, the Editorial Committee of this scientific journal requires the inclusion of the ORCID ID when submitting your work. You can obtain a free ORCID identifier by visiting https://orcid.org/register. When registering, authors are requested to follow the ORCID ID presentation standards by including the complete URL, starting with "https://," immediately after their email address. For instance, the format should be like this: https://orcid.org/0000-0002-3442-3525.
Article Processing Charge (APC): R$ 300.00 (three hundred Brazilian reais).
Aims and Scope - Food Science Today
1. Introduction:
Food Science Today is a peer-reviewed, interdisciplinary journal dedicated to advancing the knowledge and understanding of various aspects within the expansive field of Food Science. The journal serves as a platform for researchers, scientists, and industry professionals to disseminate cutting-edge research, innovative methodologies, and critical advancements in the science and technology of food.
2. Aim:
The primary aim of Food Science Today is to contribute to the global knowledge base in Food Science, fostering advancements that address the challenges and opportunities in ensuring the safety, quality, and sustainability of the world's food supply. The journal strives to promote a holistic approach to food science research, encompassing various disciplines to provide a comprehensive understanding of the complexities within the field.
3. Scope:
The journal covers a broad spectrum of subareas within Food Science, including but not limited to:
a. Food Chemistry:
Original research and reviews related to the composition, structure, and properties of food components, including macronutrients, micronutrients, flavor compounds, and additives.
b. Food Microbiology and Safety:
Studies focusing on microbial aspects of food, foodborne pathogens, food spoilage, and technologies for ensuring the microbiological safety of food products.
c. Food Engineering and Processing:
Innovations in food processing technologies, including novel methods, optimization, and advancements in food preservation, packaging, and quality control.
d. Food Quality and Sensory Science:
Exploration of factors influencing food quality, sensory evaluation, and consumer perceptions, as well as strategies to enhance overall sensory experiences.
e. Food Biotechnology:
Research on the application of biotechnological tools and techniques in food production, including genetically modified organisms, enzyme technology, and fermentation processes.
f. Nutritional Sciences:
Studies on the nutritional content of foods, dietary patterns, nutritional epidemiology, and interventions to address malnutrition and promote overall health.
g. Food Sustainability and Security:
Examination of sustainable food production practices, resource-efficient technologies, and strategies to ensure global food security while minimizing environmental impact.
h. Food Policy and Economics:
Exploration of policies, regulations, and economic aspects influencing the production, distribution, and consumption of food, with a focus on promoting equitable and sustainable practices.
i. Emerging Trends and Innovations:
Coverage of new and emerging trends, technologies, and innovations that have the potential to revolutionize the field of Food Science.
4. Submission Guidelines:
Authors are invited to submit original research articles, reviews, and short communications that align with the journal's aim and scope. Submissions must contribute significantly to the advancement of knowledge in the various subareas of Food Science, such as: Food and Nutrition, Food Science, Food Science and Technology, Food Engineering, Food Technology, Food Engineering and Science .
Food Science Today aims to be a leading source of information, fostering collaboration and dialogue among researchers, practitioners, and policymakers, ultimately contributing to the enhancement of global food systems.