Food Science Today

Food Science Today (ISSN 2965-1190, DOI: 10.58951/fstoday) is an Open Access continuous flow journal 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. We publish original articles and review articles in English or Portuguese.

Article submission for Volume 5 is now open!

Announcements

Food Science Today receives a Qualis classification for the 2021–2024 four-year period

2026-01-26

The journal Food Science Today has, for the first time, received a classification in the Qualis CAPES system for the 2021–2024 four-year period, being placed in stratum C.

APC Update Effective January 2026

2025-10-31

Current Issue

Vol. 5 No. 1 (2026)

Published: 2026-02-28

Effect of whey and cassava starch on the production of honey powder: Spectroscopic and morphological analysis

Ulin Antobelli Basilio-Cortes, Daniel González-Mendoza, Dagoberto Durán-Hernández, Alexis Alejandro Salazar-Navarro, Benjamín Valdez-Salas, Ernesto Beltrán-Partida, José Gregorio Joya-Dávila, Lourdes González-Salitre

1-6
- PDF
DOI: https://doi.org/10.58951/fstoday.2026.001
Lipid quality associated with the fatty acid profile of fruit yogurts

Francisca Vanessa Maia Pinto, Cleidiane Gomes Lima, Lia Mariano Aquino, Jéssica Roberta Pereira Martins, Séfura Maria Assis Moura, Luana Guabiraba Mendes, Julliete Raulino Alcântara, Yago Queiroz dos Santos, Maria Aparecida Liberato Milhome

7-13
- PDF (Português (Brasil))
DOI: https://doi.org/10.58951/fstoday.2026.002

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Food Science Today

Announcements

Food Science Today receives a Qualis classification for the 2021–2024 four-year period

APC Update Effective January 2026

Current Issue

Effect of whey and cassava starch on the production of honey powder: Spectroscopic and morphological analysis

Lipid quality associated with the fatty acid profile of fruit yogurts

Keywords