Aims and scope
The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB) which was launched in 1992 as the Food Biotechnology and changed to the present name in 1998. It is an international peer-reviewed journal published monthly by the Korean Society of Food Science and Technology (KoSFoST). The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
DESCRIPTION
Food Science and Biotechnology provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and includes reviews related to food science and biotechnology. The journal emphasizes food science and biotechnology in relation to food, human health, and so on including:
• Food chemistry/food component analysis: This section accepts researches on food compositional and/or functionality changes during and after food processing through physical, chemical, and biological ways, and pursues ultimately to understand how the constituents, whether naturally present or intentionally added, affect the physicochemical, biological, and nutritional quality of foods during processing, marketing, and storage. Therefore, it does not accept the analysis and efficacy of simple components or extracts from natural resources without active food processing. Manuscripts lacking chemical approach will not be accepted, either.
• Food microbiology and biotechnology: This section is dedicated to publishing high quality research on the microbiology, biotechnology, and related academic disciplines. It covers scientific and technological aspects of food microbiology and biotechnology, including food microbiology; fermentation technology; molecular biology and omics; biocatalysis and enzyme technology; bioprocess and metabolic engineering.
• Food processing and engineering: This section is dedicated to publishing high quality research on the applications of processing and engineering principles/concepts to foods. It covers the physical properties of foods, processing and production of novel foods, packaging, preservation, traditional/innovative process technology, and food nanotechnology.
• Food hygiene and toxicology: This section accepts innovative researches on food safety and toxicology related to food processing. It covers fundamental studies on mechanisms of foodborne pathogens in molecular levels and applied studies for application to food industries. In applied areas, thermal and non-thermal processing to reduce foodborne pathogens during food processing will be focused. Also, food toxicology section covers fundamental studies of toxins in molecular levels and field research works to reduce toxic materials in food.
• Biological activity and nutrition in foods: This section covers researches on bioactive function and nutrition of food and its components, including proteins, fats, carbohydrates, minerals and phytochemicals, based on in vitro and in vivo model studies.
• Sensory and consumer sciences: This section is dedicated to publishing a novel scientific contribution in the field of applied psychophysics, sensory evaluation and consumer perception and acceptance research within food science. It covers fundamental
studies on sensory perception of innovative food ingredients, changes in sensory quality due to processing, packaging, and storage of food, new developments in sensory and consumer research methods, inter- and intra-individual differences in food perception and preferences, and sensometric analyses and models in relation to the sensory quality and pleasure of food.