Trends in Food Science & Technology is a highly-regarded review journal providing concise, critical updates on emerging topics and key developments across the broad spectrum of food science and technology. It serves as a valuable resource for food scientists, technologists, engineers, and nutritionists seeking to stay abreast of the latest research and innovations in the field. The journal publishes insightful reviews, mini-reviews, and commentaries written by leading experts, offering a balanced perspective on current and future trends.
Key areas covered include food processing, food safety, food chemistry, food biotechnology, nutrition, and sensory science. Trends in Food Science & Technology also addresses emerging topics such as nanotechnology, functional foods, and personalized nutrition. The journal is indexed in prominent databases, including Web of Science and Scopus, ensuring broad accessibility to its high-quality content.
Trends in Food Science & Technology aims to stimulate new research directions and facilitate the translation of scientific discoveries into practical applications. The journal encourages submissions that highlight the potential of food science and technology to address global challenges related to food security, nutrition, and health. It remains a must-read for anyone seeking to understand the evolving landscape of food science and its impact on society.