Aims and Scope

The following areas are covered in Food Technology and Biotechnology journal:

  • Food engineering and preservation: production and characterization of novel and functional food and beverages; improvements of food preservation and processing operations; new techniques of separation and concentration of food components; advances in food waste recovery and wastewater treatment; development of new production processes for improvement of food quality; mathematical modelling, optimization and control of novel technological processes in food production; new insights into thermodynamic processes in complex food matrices.
  • Food quality and analysis: physicochemical, nutritional and sensory properties of food; food quality attributes influenced by processing and storage; advances in food composition and quality analyses including development of sensors; analysis of postharvest physiological processes; methods for improving food quality and safety.
  • Nutrition: role of nutrients in physiological mechanisms that influence health status; impact of dietary habits and intake of macro- and micronutrients on metabolism, microbiota and energy balance; dietary interventions in prevention and management of chronic diseases; therapeutic potential of nutrients, bioactive compounds and dietary supplements; development and implementation of new dietary assessment methods, omics technologies and bioinformatic tools for monitoring and improving nutritional outcomes.
  • Applied microbiology: new insights into different biotechnological processes; production of novel enzymes, antibiotics, probiotics, prebiotics and synbiotics; application of enzymes and microorganisms in food processing and preservation as well as in the production of different biofuels and biochemicals; determination of parameters and methods of improving microbial growth or inactivation; identification, characterization and inactivation of foodborne pathogens.
  • Bioprocess (or biochemical) engineering: new methods for monitoring and control of reaction kinetics; mathematical modelling of biotechnological processes; design of bioreactors, downstream processes; research on cell biology and physiology in bioprocesses using enzymes, microorganisms, mammalian cells, plant cells and tissue; design of specific biocatalysts or specific bioreactor operations; development of new biotechnological processes for converting renewable raw materials into valuable products such as biofuels, enzymes, nutraceuticals and functional ingredients; use of emerging technologies like nanotechnology, precision fermentation and metabolic engineering to enhance the efficiency and sustainability of biotechnological processes.
  • Molecular biotechnology: characterization of genes and genomes of biotechnologically important organisms including biochemical and physiological studies; characterization and production of biotechnologically and biomedically interesting compounds (e.g. pharmaceuticals, bioactive compounds, enzymes); in silico studies of biotechnologically important organisms and compounds; molecular genetics and molecular biology of biotechnologically important organisms, including construction and molecular characterization of biotechnologically interesting strains, by genetic engineering, adaptive evolution and genome editing; construction of strains for bioremediation and production of biofuels; biotechnological and biomedical application of tissue cultures and cell-free systems; molecular regulation of gene expression, metabolism and physiology; genome stability, DNA damage and repair; protein and metabolic engineering. 

Food Technology and Biotechnology publishes the following categories of papers:

  • Original scientific papers report unpublished results of original research. They must contain significant and original observations to be critically evaluated. Experimental data should be presented in a way that enables reproduction and verification of analyses and deductions on which the conclusions are based.
  • Preliminary communications include short information on the results of scientific research which require immediate publication.
  • Scientific notes include reports on shorter but completed research and should be concise.
  • Reviews are original, critical and up-to-date surveys of an area in which, preferably, the author himself/herself is active. They should include recent references from international publications.
  • Minireviews are papers reviewing narrower topics of particular scientific interest. They should give up-to-date state of the art of the topic they cover.

Papers previously reported at a congress or symposium will be published only if they have not previously been published in proceedings. However, these papers are subject to regular editorial procedure, i.e. evaluation by referees and revision.



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