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Research in Food Quality, Control and Security
Submission DeadlineSep. 10, 2020

Submission Guidelines: http://www.sciencepublishinggroup.org/home/submission

Lead Guest Editor
David Arturo Perdomo
Departamento de Química, Grupo de Investigación Estudio de Sistemas Contaminantes, Universidad de Nariño, Pasto, Colombia
Guest Editors
  • Juan Pablo Jimenez Mora
    Corpociad, Pasto, Colombia
  • Andres Mauricio Hurtado Benavides
    Ingenieria Agroindustrial, Universidad de Nariño, Pasto, Colombia
  • Wladimir Silva Vera
    Departamento de Química e Ingeniería Ambiental, Universidad Técnica Federico Santa María, Valparaiso, Chile
  • Sandra Echeverry Potosi
    Ingenieria Agroindustrial, Universidad de Nariño, Pasto, Colombia
  • Eduard Ortega David
    Ingenieria Agroindustrial, Universidad de los Llanos, Valparaiso, Colombia
  • Andrea Sanchez Camargo
    Departamento de Quimica, Universidad Nacional, Bogota, Colombia
  • Thao Le Thi Phuong
    Quality management Department, National Institute for Food Control, Ha Noi, Vietnam
Food security today is a topic of great interest worldwide, mainly due to the continuous and growing demand for food in all countries of the world. Aspects such as climate change and environmental pollution threaten quality food production with potential health benefits. That is why food science and technology play a very important role, mainly in research on food production and processing. As mentioned above, the determination of the chemical properties of food, its effect in nutrition and health benefit are themes of great social and scientific interest, which is associated with industrial processes and transformation to which foods are subjected.
It is important, for this purpose, the development and research of analytical methodologies that meet quality and sensitivity criteria to establish the quality of the food consumed, as well as the control they must have, which guarantees the population the consumption of healthy foods. Therefore, this special issue aims to cover research addressing the physicochemical characterization, composition and sensory attributes of food through the use of sensitive and reliable methods of extraction and analysis, research into processing technologies and methodologies, food properties and its effect on quality and nutrition, the study and use of natural active ingredients from plant sources and its possible application in food and the use of quality and sustainable production and processing methods that are environmentally friendly.
Aims and Scope:
  1. Food Analysis
  2. Quality and Safety
  3. Food Science and Technology
  4. Nutrition and Health
  5. Analytical Methods
  6. Sustainable Production
Guidelines for Submission
Manuscripts should be formatted according to the guidelines for authors
(see: http://www.sciencepublishinggroup.org/journal/guideforauthors?journalid=540).

Please download the template to format your manuscript.

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