Canadian Journal of Food Sciences and Technology

Editor-In-Chief
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Aim&Scope
Canadian Journal of Food Sciences and Technology is an open access, peer reviewed and multidisciplinary international journal published by ScienceVier Canada. The main objective of the journal is to provide a platform to international scientists, researchers, academicians, industrialists and readers to share their ideas, knowledge, information and research findings among the people of their own fraternity

Authors are cordially invited to submit their latest research and findings keeping in view the below research topics (Not Limited to)

• Chemistry, microbiology and biotechnology aspects of food
• Emerging safety and toxicological issues
• Food and material engineering
• Physical / chemical / sensory properties of food
• Advances in sensory science
• Food quality and safety
• Nutraceuticals, functional foods and functional ingredients
• Biophysical analysis of food or processing operations
• Applied research related to food nanotechnology
• Emerging technologies
• Environmental, safety and sustainability aspects of processing
• Waste / by-product management in food processing

Frequency of Publication: Monthly
The following types of papers are considered for publication

• Original research works in the above mentioned fields
• Surveys, opinions, abstracts and essays related to science and engineering
• Few critical review papers will be published if the author had done considerable work in that area.

Key Features

• A quality open access scientific journal aiming to bring out latest research on Food Sciences and Technology
• Rapid publication&prompt availability of the contents
• Managed editorial process for quality review
• Indexing and Abstracting
• Online and print versions
• Contents optimization to maximize visibility
• State of the art electronic manuscript system
• Issuance of DOI for better citation