Call For Paper
Multidisciplinary Studies
Modern biotechnology in food safety and quality
New efficient manufacturing processes for high-added value foods
Application of nanobiotechnology in food production
Encapsulation technologies for incorporation of biologically active natural
components or microbes into functional foods Health-promoting bioactive constituents in foods
Use of non-thermal treatments/applications to improve food quality and safety
Exploitation of microbial diversity for improved quality of fermented foods