Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.
Food Physics mainly publishes papers on the food physical processing technologies and physical characteristics of food.Key coverage areas/topics include (but not limited to): Food processing technologies based on non-thermal physics, such as ultrasonics, pulsed electric/magnetic field, plasma, laser, ultraviolet, ultra-high pressure, pulsed light, irradiation, supercritical or subcritical fluid.Food processing technologies based on thermal physics, such as microwave, infrared, radio frequency, and ohmic.Rapid detection of food quality and its processing parameters based on physics, such as computer vision, electronic nose, electronic tongue, near-infrared spectrum, Raman spectrum, ultrasonics, nuclear magnetic resonance, and biosensor.The application of physics in food manufacturing, such as extraction, enzymolysis, fermentation, mutagenesis, aging, emulsification, sterilization, embedding, baking, 3D-printing, extrusion, and membrane separation.The application of physics in agri-product processing, such as cleaning, peeling, enzyme inactivation, drying, sterilization, pickling, quick freezing, and thawing.Physical characteristics of food, such as mechanical properties, optical properties, thermal properties, and electromagnetic properties. Physics of nano particles in foodsEditorial Board
