RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL
ISSN: E-ISSN 2504-6145
P-ISSN 2695-2459
RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL
The Research Journal of Food Science and Quality Control (RJFSQC) is an open-access scholarly journal published monthly by the International Institute of Academic Research and Development (IIARD). The journal provides a platform for the dissemination and exchange of research, knowledge and ideas in food science, food technology, quality control and related fields. RJFSQC welcomes contributions from researchers, academics, professionals, practitioners and students from around the world. The journal publishes a broad range of scholarly contributions, including original research articles, theoretical and empirical studies, case studies, review papers, literature reviews, conceptual papers, analytical and simulation models, technical notes and other relevant scholarly works. The journal covers diverse areas of food science and quality control, including food chemistry, microbiology, processing, engineering, packaging, nutrition, food safety, food analysis, preservation and food technology. Research addressing food quality, safety, innovation, sustainability and the development of improved food products and processing technologies is also welcomed. RJFSQC is available in online and print formats and provides a platform for researchers and practitioners to share findings, exchange ideas and contribute to the advancement of food science, food quality and food safety. Authors are encouraged to submit manuscripts addressing food science, quality control and related fields, including but not limited to:
Scope & Coverage
- 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 Product Development
- Food Product Design
- Food Biotechnology
- Food Enzymology
- Food Gums and Emulsifiers
- Food Texture and Rheology
- Food Biosensors
- Food Nanotechnology
- Food Robotics
- Food Automation
- Food Processing Equipment
- Food Storage and Shelf Life
- Food Sensory Science
- Food Quality Control
- Food Risk Analysis
- Food Authentication and Traceability
- Food Security and Traceability
- Food Labelling and Labelling Regulations
- Food Policy and Economics
- Food Supply Chain Management
- Food Law
- Food Service Management
- Food Marketing
- Food Waste Management
- Food Waste Reduction and Prevention
- Food Waste Treatment and Reuse
- Food Waste Recovery and Recycling
- Food Waste Valorization
- Food Waste-to-Energy Technologies
- Food Waste-to-Biofuels
- Food Waste-to-Biogas
- Food Waste-to-Biochar
- Food Waste-to-Animal Feed
- Food Waste-to-Fertilizer and Biofertilizers
- Food Waste-to-Food Ingredients and Additives
- Food Waste-to-Proteins and Amino Acids
- Food Waste-to-Enzymes and Organic Acids
- Food Waste-to-Nutraceuticals and Food Supplements
- Food Waste-to-Pharmaceutical Products
- Food Waste-to-Biomass
- Food Waste-to-Bioplastics and Biodegradable Materials
- Food Waste-to-Polymers and Advanced Materials
- Food Waste-to-Chemical and Industrial Products
- Food Waste-to-Renewable Energy
- Food Waste Minimization and Utilization
- Food Waste Anaerobic Digestion
- Food Waste Composting
- Food Waste Prevention and Reduction through Design
- Food Waste Recovery, Reuse and Valorization