ACS Food Science & Technology is an international forum for cutting-edge original research in all areas of food science, technology, engineering, and nutrition.
This interdisciplinary journal is focused on reports of new research related to characterization, development, processing, and safety of foods, as well as food waste and byproducts as sources of food additives. The Journal encourages submissions across all areas of fundamental and applied research in food sciences, with a special emphasis on topics including, but not limited to, areas of:
- Food security: Food science and microbiology; food toxicology and chemical food safety; nutrition; novel foods.
- Food preservation: Food quality and authenticity/origin; food engineering; food processing and packaging; nanotechnology and materials science in food.
- Health-promoting food ingredients: functional foods; bioavailability and microbiome.
With its focus on science and technology, ACS Food Science & Technology complements Journal of Agricultural and Food Chemistry. Together with ACS Agricultural Science & Technology, this suite of journals offers an authoritative portfolio encompassing all areas of food and agricultural research, serving as the premier source for researchers across all sectors.
ACS Food Science & Technology provides full-length research Articles, Letters, Reviews, and Viewpoints of broad interest to the global food research community. Letters serve as brief communications of exceptional timeliness.