Focus & Scope

Food Chemistry

  • components of food

    • nutritional aspects, physiological aspects, sensory aspects, flavor aspects

  • bioactive constituent of food

    • antioxidants, phytochemicals, botanicals relevant to food

  • biochemical composition of food

  • effects of processing on the chemistry of food

  • Chemistry of food additives, contaminants, and other agro-chemicals, together with their metabolism, toxicology, and food fate

  • Novel development of methods for the determination of both major and minor components of food

  • Results of method inter-comparison studies and development of food reference materials for use in the assay of food components

  • Food Nutrition

    • Biochemical, Molecular, and Genetic Mechanisms in Nutrition

    • Community and International Nutrition

    • Genomics, Proteomics, and Metabolomics of food and nutrition 

    • Ingestive Behavior and Nutritional Neuroscience

    • Nutrition and Disease

    • Nutritional Epidemiology

    • Nutritional Immunology

    • Nutritional Methodologies and Mathematical Modeling

    • Nutrient Physiology, Metabolism, and Nutrient-Nutrient Interactions

    • Nutrient Requirements and Optimal Nutrition

    • Obesity and Eating Disorders


Food Microbiology

  • Taxonomy, genetics, physiology, biochemistry, and behavior of microorganisms relevant to food fermentation or safety or quality problems

  • Effects of preservatives, including bioprotectants, processes, and packaging systems on the microbiology of foods

  • Novel or improved methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins

  • Predictive microbiology and applications to foods

  • Microbiology of food fermentations

  • Microbiological aspects of food safety

  • Microbiological aspects of general and sensorial food quality and spoilage

  • Microbial communities and ecology of foods, food production, and food processing environments

  • Biotechnology or food technology, including process or product developments, optimizations, and formulations

  • Development of new microbial strains for fermentations, ingredient production, or probiotic applications

  • modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems

  • microbial and fermentation-based metabolic processing to improve foods

  • food microbiomes for health

  • metabolic basis for food ingredients with health benefits

  • molecular and metabolic approaches to functional foods

  • biochemical processes for food waste remediation.

  • modern molecular, metabolic and biochemical approaches to improving food safety and quality


Food Engineering

  • Engineering properties of foods

  • food physics and physical chemistry

  • processing, measurement, control, packaging, storage and distribution

  • engineering aspects of the design and production of novel foods and of food service and catering

  • design and operation of food processes

  • plant and equipment

  • economics of food engineering, including the economics of alternative processes

  • Food microstructure development and characterization

  • Heat, mass transfer and fluid flow in food processing

  • Application of artificial intelligence in food engineering and research

  • Mathematical modeling and software development for food processing purposes

  • Future-foods-oriented processing methods and technologies, including food structuring methods, sustainable food manufacturing, engineered food colloids, 3D food printing, and food matrix design to control sensory perception

  • Transport of liquid and solid foods 

  • Heating and cooling processes 

  • Food freezing and frozen food storage 

  • Frying processes 

  • Membrane separation processes 

  • New and improved extrusion processes 

  • Packaging processes including Modified Atmosphere Packaging and intelligent packaging 

  • Non-thermal processes including irradiation processing, high pressure processing and other high pressure based technologies, pulsed electric fields, application of gases in food preservation, UV, Ultrasound, filtration, cold plasma, and other similar minimal processing technologies 

  • Cleaning and sanitation processes 

  • Process engineering technological solutions for produce safety 

  • Process development and design Process instrumentation and control including sensors for the detection and identification of contaminants in food safety and quality

  • Nanotechnology applications to food processes (nanosensors, new ingredients, new process technologies, sensors)

  • Green, clean, and sustainable process technology for food processing


Food Industry Management

  • Food Security

    • Global food needs: the mismatch between population and the ability to provide adequate nutrition, Global food potential and global food production, Natural constraints to satisfying global food needs, The sociological contexts of food production, access, quality, and consumption

  • Halal Food

  • food and rural businesses with global and local perspectives

  • challenges and opportunities associated with the business of food

  • HACCP and GMP in food industry

  • Food legislation and regulation

  • Business model canvas for food production

  • Traditional food development