Foods is an open access, peer-reviewed scientific journal that covers research related to food science and technology. The journalÂ’s scope includes food chemistry, microbiology, nutrition, safety, and processing, as well as sensory and consumer studies. It aims to publish high-quality, original research articles, reviews, and communications that contribute to our understanding of foods and their impact on human health.
Foods covers a wide array of topics from the chemical composition of foods to their effects on the human body. Indexed in databases such as Scopus and Web of Science, Foods is designed for food scientists, nutritionists, and researchers.
Foods provides a platform for researchers to share their latest findings and contribute to advancing knowledge in the field. Consider Foods for your next research publication to share your insights and advance knowledge in the field.