Journal of Food Technology Research (JFTR) is an international, peer-reviewed journal dedicated to advancing the science and technology of food. The journal serves as a multidisciplinary forum for the global exchange of high-quality scientific knowledge, technological developments, and practical innovations in all areas of food research. Its primary aim is to disseminate original research findings, emerging theories, experimental methods, and technological advancements that enhance the understanding, safety, quality, sustainability, and functionality of food systems.
We welcome contributions from a wide spectrum of professionals, including scientists, engineers, researchers, academicians, nutritionists, technologists, and industry experts across the globe. The journal seeks to break down traditional boundaries by encouraging cross-disciplinary approaches and global collaboration. Submissions that integrate scientific knowledge with industrial applications, and that propose innovative solutions to current challenges in food production, processing, packaging, and consumption, are especially encouraged.

The Journal of Food Technology Research aims not only to publish theoretical and empirical research but also to foster innovation that can directly benefit public health, environmental sustainability, and food security worldwide.

The Journal of Food Technology Research covers a wide range of topics, including:

Advanced Technologies in Food Science

• 3D Printed Foods and Virtual Reality Applications
• Innovative and Emerging Technologies in Food Processing
• Digital Systems in Food Engineering

Climate and Environmental Impact

• Climate Change and Food Farming
• Climate Impact on Dairy Management
• Food and Environmental Interactions
• Food Security and Sustainability

Nutrition, Health, and Functional Foods

• Functional Foods and Nutraceuticals
• Medicinal Foods and Nutrition for Gut Dysbiosis
• Macrobiotic and Ketogenic Diets
• Health Impacts of Additives and Preservatives
• Genetically Modified Foods and Human Safety

Food Safety, Quality, and Toxicology

• Food Microbiology and Safety
• Food Toxicology
• Food Quality Assurance and Sensory Evaluation
• Food Superiority Assurance

Chemistry and Physical Properties

• Food Chemistry with Emphasis on Proteins and Flavor Compounds
• Flavonoids and Antioxidant Activity
• Proximate Analysis and Food Composition
• Physical and Sensory Properties of Food

Processing, Packaging, and Distribution

• Food Engineering and Production
• Food Handling, Processing, and Preservation
• Packaging Materials and Engineering of Foods
• Plastic Packaging and Its Health Implications
• Food Storage, Distribution, and Logistics

Consumer Behavior and Food Psychology

• Food Psychology and Consumer Preferences
• Trends and Future Directions in Food Product Development

Specialized Topics

• Dairy Allergy and Prevention Strategies
• Raw Material Sourcing and Food Composition
• Molecular Gastronomy and Culinary Innovation
• Uses of Aloe Vera Gel in Food Products