Journal of Food Technology and Food Chemistry (JFTFC) deals with the chemistry of foods and their composition, with changes caused by storage, processing, methods of analyzing purity and quality. It involves techniques for the production and processing of food products, which is devoted to the study of human nutrition from physiological, economic and other perspectives.
JFTFC deals with the modern studies of food processing, production, and packing, preservation, storing, distributing, adulterations, etc. It gives a clear picture of awareness against the factors that cause the major health diseases like malnutrition, sedentary lifestyle, etc., and also includes the use of pesticides & chemicals in agriculture, organic food, steroids, protein supplements, etc.,
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High Visibility for Global Exposure and Impact
Journal of Food Technology and Food Chemistry is an open access journal with an aim to globalize the latest advancements in all major disciplines of Life Sciences and Technology. Articles published here will be available and accessible online for free. Jname will be a perfect platform to showcase your research thoughts and explore your ideas. It defines the relationship between publisher, editor and other parties at the same time foster editorial independence.
We accept the publication of full length research article, review article, case reports, short communication, etc., with quality publication by our high standards and through the peer review process by our eminent editorial board members.