AIMS:

Advances in Food Production, Processing, and Nutrition is an international, peer-reviewed, open access journal that aims to provide a platform for researchers, academicians, industry professionals, and policymakers to share their insights and findings on topics related to food production, processing, and nutrition. The journal seeks to publish high-quality research articles, reviews, and perspectives that contribute to the advancement of knowledge and innovation in the food industry. Our goal is to promote the exchange of ideas and best practices among researchers, practitioners, and policymakers, and to contribute to the development of sustainable, nutritious, and safe food systems.

SCOPE:

The scope of Advances in Food Production, Processing, and Nutrition includes, but is not limited to, the following areas:

• Food Safety and Quality: This topic includes research on food safety, microbiology, toxicology, and risk assessment. It also includes studies on food quality, sensory evaluation, and consumer acceptance.
• Food Processing Technologies: This topic includes research on food processing technologies such as thermal and non-thermal processing, food preservation, and packaging. It also includes studies on emerging technologies such as high-pressure processing, ultrasound, and pulsed electric fields.
• Food Ingredients and Additives: This topic includes research on food ingredients and additives such as colors, flavors, preservatives, and emulsifiers. It also includes studies on functional ingredients such as antioxidants, probiotics, and prebiotics.
• Food Engineering: This topic includes research on food engineering and technology such as process modeling, optimization, and control. It also includes studies on food rheology, texture, and structure.
• Nutrition and Health: This topic includes research on nutrition and health such as dietary patterns, nutrition education, and the impact of food on chronic diseases. It also includes studies on food fortification and supplementation.
• Sustainable Food Systems: This topic includes research on sustainable food systems such as agroecology, food and environmental sustainability, and food waste management. It also includes studies on the impact of food systems on social and economic development.
• Food and Society: This topic includes research on the social and cultural aspects of food such as food and identity, food rituals, and food and migration. It also includes studies on the role of food in economic development and employment.
• Food Innovation and Entrepreneurship: This topic includes research on food innovation and entrepreneurship such as food startups, food incubators, and food financing. It also includes studies on intellectual property rights in food innovation and food investment.
• Food and Technology: This topic includes research on the impact of technology on the food industry such as blockchain technology, artificial intelligence, and precision agriculture. It also includes studies on food safety and quality management systems.
• Food Policy and Regulation: This topic includes research on food policy and regulation such as food labeling, food standards, and food safety regulations. It also includes studies on the impact of trade agreements on the food industry.

Other sub-topics and keywords that fall under the scope of the journal include:

Keywords/Subtopics:

1. Food science
2. Food technology
3. Food safety
4. Food microbiology
5. Food preservation
6. Food packaging
7. Food processing
8. Food engineering
9. Food chemistry
10. Food analysis
11. Food quality
12. Food authenticity
13. Food additives
14. Food flavor
15. Food texture
16. Food color
17. Food nutrition
18. Food bioactives
19. Food functional properties
20. Nutraceuticals
21. Food allergens
22. Food toxicology
23. Foodborne pathogens
24. Foodborne illness
25. Food contamination
26. Food spoilage
27. Food fermentation
28. Food biotechnology
29. Plant-based foods
30. Meat science
31. Dairy science
32. Food processing equipment
33. Food waste reduction
34. Food sustainability
35. Food security
36. Food policy
37. Food regulations
38. Food labeling
39. Food marketing
40. Food packaging sustainability
41. Food supply chain
42. Food traceability
43. Food fraud
44. Food authenticity
45. Food certification
46. Food industry trends
47. Food production efficiency
48. Agricultural technology
49. Precision agriculture
50. Irrigation
51. S oil science
52. Agronomy
53. Crop science
54. Horticulture
55. P lant breeding
56. Animal science
57. Livestock production
58. Aquaculture
59. Sustainable agriculture
60. Organic farming
61. Food sovereignty
62. Food justice
63. Food access
64. Food deserts
65. Food security in developing countries
66. Food policy in developing countries
67. Food education
68. Food literacy
69. Culinary science
70. Sensory analysis
71. Food psychology
72. Gastronomy
73. Food culture
74. Food history
75. Food tourism
76. Dietary patterns
77. Nutritional epidemiology
78. Nutritional genomics
79. Nutritional biochemistry
80. Nutritional physiology
81. Nutritional anthropology
82. Nutritional interventions
83. Nutrition education
84. Nutrition counseling
85. Nutritional supplements
86. Nutritional deficiencies
87. Malnutrition
88. Overnutrition
89. Obesity
90. Diabetes
91. Cardiovascular disease
92. Cancer
93. Gastrointestinal health
94. Immune system health
95. Brain health
96. Aging and nutrition
97. Child nutrition
98. Maternal and infant nutrition
99. Nutrition and sports performance
100. Functional foods
101. Personalized nutrition
102. Dietary guidelines
103. Dietary patterns
104. Diet and gut microbiome
105. Diet and mental health
106. Diet and sleep
107. Diet and chronic disease prevention
108. Diet and weight management
109. Nutrigenetics
110. Nutrigenomics
111. Dietary supplements regulation
112. Omega-3 fatty acids
113. Probiotics
114. Prebiotics
115. Fiber
116. Vitamins
117. Minerals
118. Antioxidants
119. Polyphenols
120. Carotenoids
121. Phytochemicals
122. Functional lipids
123. Proteins
124. Amino acids
125. Carbohydrates
126. Glycemic index
127. Glycemic load
128. Micronutrients
129. Macronutrients
130. Dietary fiber
131. Health claims
132. Food lab
133. Nutritional labeling
134. Food fortification
135. Nutrient analysis
136. Food composition databases
137. Dietary assessment
138. Nutritional biomarkers
139. Food and drug interactions
140. Food allergy testing
141. Food intolerance
142. Metabolomics
143. Proteomics
144. Genomics
145. Food and environmental sustainability
146. Agroecology
147. Carbon footprint
148. Food waste management
149. Circular economy
150. Food and water nexus
151. Food and climate change
152. Food and biodiversity
153. Food and land use
154. Sustainable seafood
155. Sustainable protein sources
156. Clean meat
157. Plant-based protein
158. Food and social justice
159. Food democracy
160. Fair trade
161. Ethical sourcing
162. Food access in marginalized communities
163. Food sovereignty movements
164. Food and culture
165. Food and identity
166. Food rituals
167. Globalization and food
168. Food and migration
169. Food and nationalism
170. Food and gender
171. Food and race
172. Food and social class
173. Food and religion
174. Food and politics
175. Food and the media
176. Food and advertising
177. Food and celebrity chefs
178. Food and culinary tourism
179. Food and gastronomic heritage
180. Molecular gastronomy
181. Food innovation
182. Food startups
183. Food entrepreneurship
184. Food incubators
185. Food acceleration programs
186. Food technology transfer
187. Intellectual property rights in food innovation
188. Food patents
189. Food investment
190. Food financing
191. Food and economic development
192. Food and employment
193. Food and poverty reduction
194. Food and income generation
195. Food and rural development
196. Food and urbanization
197. Food and innovation ecosystems
198. Food and sustainable development goals
199. Food and health equity
200. Food and the future of humanity.