RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC)
E-ISSN 2504-6145
P-ISSN 2695-2459
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:
Food Safety and Quality Assurance
Food Chemistry and Analysis
Food Microbiology
Food Engineering
Food Processing
Food Packaging
Food Regulations
Food Technology
Food Nutrition
Food Sensory Evaluation
Food Preservation
Food Additives and Contaminants
Nutraceuticals
Functional Foods
Food Allergens
Food Waste Management
Food Security and Traceability
Food Labelling and Labelling Regulations
Food Policy and Economics
Food Supply Chain Management
Food Law
Food Packaging Technology
Food Sensory Science
Food Product Development
Food Marketing
Food Risk Analysis
Food Service Management
Food Waste Reduction
Food Processing Equipment
Food Quality Control
Food Biotechnology
Food Product Design
Food Industry Automation
Food Nanotechnology
Food Storage and Shelf Life
Food Authentication and Traceability
Food Enzymology
Food Gums and Emulsifiers
Food Texture and Rheology
Food Biosensors
Food Robotics
Food Automation
Food Waste Treatment
Food Waste to Energy
Food Waste Composting
Food Waste Recovery
Food Waste Recycling
Food Waste Conversion Technologies
Food Waste Management Systems
Food Waste Valorization
Food Waste Prevention Strategies
Food Waste Reduction Strategies
Food Waste Anaerobic Digestion
Food Waste Prevention through Design
Food Waste Reduction through Design
Food Waste Treatment and Reuse
Technologies
Food Waste Minimization and Utilization
Food Waste Recovery and Recycling
Food Waste Recovery and Reuse
Food Waste Recovery and Valorization
Food Waste to Biofuels
Food Waste to Animal Feed
Food Waste to Fertilizer
Food Waste to Energy Technologies
Food Waste to Biochar
Food Waste to Biogas
Food Waste to Products
Food Waste to Soil Conditioners
Food Waste to Bioplastics
Food Waste to Composting
Food Waste to Ethanol
Food Waste to Industrial Products
Food Waste to Renewable Energy
Food Waste to Green Chemicals
Food Waste to Pharmaceuticals
Food Waste to Biofuel
Food Waste to Biodiesel
Food Waste to Organic Fertilizer
Food Waste to Advanced Materials
Food Waste to Animal Nutrition
Food Waste to Biofertilizers
Food Waste to Chemical Products
Food Waste to Building Materials
Food Waste to Biodegradable Plastics
Food Waste to Polymers
Food Waste to Recyclable Materials
Food Waste to Polyols
Food Waste to Specialty Chemicals
Food Waste to Oils
Food Waste to Natural Products
Food Waste to Nutraceuticals
Food Waste to Pharmaceutical Products
Food Waste to Polysaccharides
Food Waste to Nutraceutical Ingredients
Food Waste to Nutraceuticals and Food Supplements
Food Waste to Food Ingredients and Additives
Food Waste to Proteins and Amino Acids
Food Waste to Enzymes
Food Waste to Organic Acids
Food Waste to Biomass
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The DOI of this journal is: https://doi.org/10.56201/RJFSQC
CURRENT ISSUES
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VOL. 10 NO. 4 2024
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Isolation And Identification of Microorganisms from Some Spoiled Fruits and Vegetables Sold within the Federal Polytechnic of Oil and Gas Bonny Island, Rivers State
Author(s): Banigo Ada Favour , Ikor Peter Ulim-Ujuo-Ushang and Chijioke Nkeiruka Adaeze
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Physico-chemical Properties and Sensory Evaluation of Ogi Flour Supplemented with Date ( Phoenix dactylifera) Powder
Author(s): Peter, C.O and Emelike, N.J.T.
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Evaluation of the Physico-Chemical and Sensory Properties of Weaning Food Produced from Fermented Yellow Maize and Soybean Composite Flours Fortified with Almond Nut Flour
Author(s): Akpan, Blessing Anthony and EDIMA-NYAH, Anne Peter
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Production and Quality Evaluation of Pasta from Aerial Yam and Soybean Flours Blend Using Single-Screw Extruder
Author(s): Enobong Okon Umoh , Kuyik Solomon Abasiekong
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Impact of Staff Training on Food Safety Management in Quick Service Restaurants in Yenagoa, Bayelsa State
Author(s): Joy Ebimoboere Owei, Dr. Ayodele A. Oyedeji
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Rheological and Physicochemical Characteristics of Table-Grade Margarine Produced from Interesterified Blend of Allanblackia (Allanblackia floribunda ), African Walnut ( Tetracarpidium conophorum ) and Fluted Pumpkin ( Telfairia occidentalis ) Seed Oils
Author(s): Bariwere S. Chibor, Maduebibisi O. Iwe, and Nneoma E. Obasi
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