Scopes

Submission Topic Biomedical: Enzyme Engineering biomedical science genetic engineering Fermentation Engineering Biological pesticides Micro nano bioengineering Microbial taxonomy Cell/tissue engineering Control and Systems Engineering Microbial food applications Cell and tissue engineering Cell and Molecular Biology Biodiversity and dietary diversity Food and dairy biotechnology industry Molecular drugs in plants and animals Food: food additives Food Microbiology Composition of food Natural Products and Innovation Dietary nutrition and efficacy Food Safety and Health Food Fortification and Supplementation Food sensory and flavor Emerging food processing technologies Food texture and rheology Functional food ingredients and components Development and characterization of food microstructure Functional foods and bioactive factors Food performance, including thermal, chemical, and mechanical properties Precise nutrition: Food nutrition human health food science Food Chemistry Molecular nutrition food additives Food Microbiology Composition of Food food additives Natural Products and Innovation Dietary nutrition and efficacy Food Safety and Health Food Fortification and Supplementation Food sensory and flavor Natural Products and Innovation Dietary nutrition and efficacy Emerging food processing technologies Emerging food processing technologies The texture and rheological properties of food Functional food raw materials and ingredients Functional food ingredients and components