RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL

The Research Journal of Food Science and Quality Control (RJFSQC) is a monthly, open-access, international, peer-reviewed journal published by the International Institute of Academic Research and Development (IIARD). The journal is dedicated to the dissemination of high-quality research in the field of food science and quality control. It welcomes submissions from researchers, academicians, professionals, practitioners, and students from around the world. The journal publishes a wide range of research including theoretical and empirical original research papers, case studies, review papers, literature reviews, book reviews, conceptual frameworks, analytical and simulation models, and technical notes. The Journal is published in both online and print versions. All articles undergo a rigorous peer-review process to ensure their scientific validity and quality. RJFSQC aims to provide a platform for researchers, academicians, and practitioners to share their knowledge, insights, and findings in food science and quality control. The journal covers various aspects of food science, including food chemistry, food microbiology, food processing, food engineering, food packaging, food safety, food quality, food analysis, and food regulations. The journal also aims to promote the application of scientific knowledge to improve the quality and safety of food products, and to support the development of new technologies and methods for food analysis and quality control. Overall, RJFSQC is an essential resource for anyone working in the field of food science and quality control, providing an up-to-date understanding of the latest research and developments in the field. Authors are encouraged to submit manuscripts in areas of Food Science and Quality Control and other related areas that are not limited to: