Food Chemistry and Biochemistry, Food Microbiology and Safety, microbial contamination, foodborne pathogens, Nutritional Science, Food Engineering and Technology, Sensory Science and Consumer Behavior, Functional Foods and Nutraceuticals, Food Policy and Regulations, Clinical Nutrition, food science, advanced food technology, food handling and processing, food science and quality control, food science and sensory evaluation, food analysis, food engineering and processing, food chemistry, food biotechnology, food processing and application, food processing and preservation, food hygiene and sanitation, food law and regulations, food product development, food choice and consumer behavior, food quality and safety management, food ingredient technology, food marketing strategies, food plant management, food enzyme technology, food equipment, food packaging and labeling, food additives, contaminants and toxicology, food toxicology and industrial waste management, advanced nutrition, advanced dairy technology, advanced fruits and vegetables technology, advanced food packaging technology, advanced processing of cereals, pulses and oilseeds, fruit and vegetable technology, public health and nutrition, biochemistry and nutrition, human ecology & family science, bakery, confectionery and convenience products technology, nutrition for life span, nutrition and food science, diet therapy, fermentation technology, physiology and reproductive health, packaging and engineering of foods and food products, proximate analysis, food quality assurance and safety, physical properties of food, food production and preservation, raw material, composition of food, food storage and distribution, novel foods, food superiority assurance and food security, innovative and rising technologies, trends and future research in food products.
Vol. 5 No. 1 (2022): Journal of Advanced Research in Food Science and Nutrition
