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Food Science & Nutrition | Journal of Food Science and Technology (Editorial Board)

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Journal of Food Science and Technology

Journal of Food Science and Technology

Editor-in-Chief: N. Bhaskar

ISSN: 0022-1155 (print version)
ISSN: 0975-8402 (electronic version)

Journal no. 13197

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Editor in Chief

Dr. N. Bhaskar

Principal Scientist & Associate Professor (AcSIR), CSIR-CFTRI, Mysore
Food Safety & Standards Authority of India (Fssai)
Kotla Road, New Delhi India



Dr. Khalil Divan

Professor & Former Regulator, M/s Thermo Fisher, UK


Dr. Lalitha R Gowda

Retd. Chief Scientist, CSIR-CFTRI, Mysore


Dr. V Sudarshan Rao

Retd. Chief Scientist, ICMR-NIN, Hyderabad


Dr. Prathap K Shetty

Professor, Dept of Food Science & Technology, Pondicherry University, Pondicherry


Dr. Prabhat K Nema

Professor, Dept of Food Engineering & Technology, NIFTEM, Kundli


Dr. SVN Vijayendra

Sr. Principal Scientist, CSIR-CFTRI, Mysore


Dr. CO Mohan

Principal Scientist, ICAR-CIFT, Kochi


Dr. Aashitosh A Inamdar

Principal Scientist Flour Milling, Baking &  Confectionary Technology , CSIR-CFTRI, Mysore


Dr. S Vaithianathan

Director, ICAR-NRC Meat, Hyderabad


Dr. Sanu Jacob

Professor & In-Charge Export Inspection Agency, Mumbai


Dr. Parmjit S Panesar

Professor and Head

Food Biotechnology Research Lab, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal


Dr. Halami Prakash M

Principal Scientist, Microbio & Fermentation Technology, CSIR CFTRI-Mysore


Associate Editor

Dr. Kaushik Banerjee

ICAR-National Fellow & Chairman-AOAC India Section


Dr. RBN Prasad

Retd. Chief Scientist, CSIR-IICT, Hyderabad


Dr. Kalidas Shetty

North Dakota State University, USA


Prof. PJ Cullen

University of South Wales, Australia



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For authors and editors

  • Journal Citation Reports®
    2018 Impact Factor
  • 1.850
  • Aims and Scope

    Aims and Scope


    The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). The Journal is envisaged as the major platform for communicating advances/developments in the post-harvest science, engineering and technology aspects of food/food products to researchers, academicians, industry as well as students of food science and technology. This peer reviewed Journal publishes novel and high quality reviews, original research and short communications covering the wide range of post-harvest related science, engineering and technological aspects of foods, food products and related byproducts with special emphasis on the basic and applied research findings that will impact the quality, safety and/or shelf life of fresh or processed food products including findings that will help improvise the efficiency of a process/technology, effective utilization of by-products or wastes resulting from food processing operations. Manuscripts dealing with pre-harvest aspects will only be considered if the work clearly indicates the relevance to post-harvest practices/processing that will directly impact the safety, quality or shelf life of the food or food products. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The Journal also publishes book reviews relevant to science, technology and engineering aspects of food or food products.

    The major areas of food/food products covered by the Journal are -  

    ·   Chemistry, microbiology and biotechnology aspects of food

    ·   Emerging safety and toxicological issues

    ·   Food and material engineering

    ·   Physical / chemical / sensory properties of food

    ·   Advances in sensory science

    ·   Food quality and safety

    ·   Nutraceuticals, functional foods and functional ingredients

    ·   Biophysical analysis of food or processing operations

    ·   Applied research related to food nanotechnology

    ·   Emerging technologies

    ·   Environmental, safety and sustainability aspects of processing

    ·   Waste / by-product management in food processing

    The following will not be considered for publication in JFST and will be rejected as being outside the scope -

    ·   Studies with no food component

    ·   Any study indicating only a marginal improvement in existing knowledge due to obviousness of material added or slight modification in the existing formulations and ingredients.

    ·   Any study that merely describes the characteristics of the ingredients without a scientific evidence of the mechanism for the observed change

    ·   General research papers indicating the biofunctional properties (antioxidant, antimicrobial etc) of a food without the proper identification of compound that is responsible for the observed activity. This will include any phytochemicals or substances of animal origin or any minor components of foods.

    ·   Any research paper that deals with preharvest or production aspects without relevance to post-harvest operations

    ·   Papers reporting application of microorganisms in food processing operation without a proper accession number for the organisms from a public culture collection like ATCC, MTCC etc.

    ·   Any work reporting antimicrobial compounds without it being validated in a food system. Whenever such papers are submitted they should be submitted with appropriate molecular data for them to be considered.

    ·   Optimization experiments without validation steps independent of the optimization runs.

    ·   Papers dealing with routine analysis and storage studies with reference to known processing methods that result in obvious changes in quality or shelf life, with mere change in raw materials without scientifically/mathematically explaining the specific component/step that is resulting in the observed changes

    ·   Generally, surveys (chemical, nutritional, physical or microbiological) will not be considered unless they clearly indicate the relevance to food science and technology.

    ·   Any studies merely focusing on the pharmacological or nutritional aspects merely focusing the hosts without consideration for the foods or effect of processing operations on active components.

    ·   Any nutritional study that does not emphasize on the bioavailability or bio-functionality

    ·   Food engineering manuscripts without mathematical verification or in-situ validation wherever appropriate

    ·   Papers that report only analysis without any depth in scientific aspects

    ·   Fragmented studies, of low scientific quality, or poorly written.

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    For Readers

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    All articles published in this journal are protected by copyright, which covers the exclusive rights to reproduce and distribute the article (e.g., as offprints), as well as all translation rights. No material published in this journal may be reproduced photographically or stored on microfilm, in electronic data bases, video disks, etc., without first obtaining written permission from the publisher (respective the copyright owner if other than Springer). The use of general descriptive names, trade names, trademarks, etc., in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

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    ©The Association of Food Scientists & Technologists (India)

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