The Open Food Science Journal is an Open Access online journal, which publishes research articles, reviews/mini-reviews, letters and guest edited single topic issues in all important areas of food science and technology including but not limited to:

• Food Chemistry, Microbiology and Safety

  
  

• Food Engineering

  
  

• Sensory Studies

  
  

• Food Structure and Composition

  
  

• Chemistry, Microbiology and Biotechnology aspects of food

  
  

• Emerging Safety and Toxicological Issues

  
  

• Proteomics, Metabolomics, Nutrigenomics and Chemogenomics of Foods Food Quality And Safety

  
  

• Nutraceuticals, Functional Foods and Functional Ingredients

  
  

• Biophysical analysis of Food / Processing Operations

  
  

• Environmental safety and sustainability aspects of food processing

  
  

• Waste / by-product management in food processing

  
  

The Open Food Science Journal, a peer-reviewed journal, is an important and reliable source of current information on recent important developments in the field. The emphasis will be on publishing quality papers rapidly and making them freely available to researchers worldwide.