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.


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:


  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.