Aims & Scope

Food Biology is a peer-reviewed, international and open-access journal that publishes high quality, original research articles, review articles and short communications. The journal focuses both fundamental and applied research in all aspects of Food Biology including Advanced Food Processing Technologies, Enhancing Shelf Life, Ethnic Food, Fermented Foods, Food Analysis, Food Biochemical Properties, Food Biological Properties, Biophysical Properties of Food, Food Bioresearch, Food Biotechnology, Food Chemistry and Biochemistry, Food Chemical Engineering, Food Components, Food Deterioration, Food Handling, Food Ingredients, Food Microbiology and Safety, Food Packaging, Food Physics, Food Preservation, Food Process Engineering, Food Processing, Food Quality, Food Science, Food Technology, Food Toxicology, Food Toxicology, Functional Foods, Health Nutrition, Malnourishment, Medicinal Foods, Sensory Science and Traditional Foods.