Applied Food Science Journal

Applied Food Science Journal is an open-access scholarly periodical that publishes peer-reviewed scientific manuscripts based on updated scientific revelations pertaining to multiple aspects of food science, food biotechnology, food processing, and engineering, genetically engineered food, microbial food safety, and biochemical and bioprocess engineering.

The broad scope of the Applied Food Science Journal encompasses research developments as well as practical constraints in the advent and implementation of novel methods and tools related to food hygiene and toxicology, food safety and Quality, food fortification as well as plant breeding and cultivation.

What Is Food Science?

Our food system has developed over the ages into a vast, intricate global structure, much like how society has changed through time. Professionals in the field of food science and technology are dedicated to expanding the study of food, guaranteeing a safe and plentiful food supply, and promoting global health. At the nexus of scientific and technological advancements, food scientists and technologists are adaptable, interdisciplinary, and collaborative practitioners. The majority of people are not connected to their food, nor are they familiar with agricultural production and food manufacturing designed for better food, as the food system has drastically changed from one that was focused on family food production on individual farms and food preservation to the modern system of today.

Journal Highlights:

Shelf-Life

The amount of time a product can be kept in storage before it loses its suitability for use, consumption, or sale. In other words, it might be a question of whether a product should no longer be on a supermarket shelf or a pantry shelf (because it is no longer appropriate for use) (unfit for sale, but not yet unfit for use). It applies to a variety of other perishable commodities, including cosmetics, foods, drinks, pharmaceutical pharmaceuticals, explosives, chemicals, tyres, and batteries. On packaged perishable items, a freshness date, a use-by date, or both may be needed in some areas. Although comparable, the idea of an expiration date may be legally separate in some jurisdictions.

Foodomics

A field of study that examines the relationship between food and nutrition using cutting-edge omics technology, with the goal of enhancing consumers' understanding, health, and well-being. Foodomics calls for the integration of data analysis, biological sciences, and food chemistry.In order to discover new approaches and opportunities in the field of food science and technology, numerous specialists in the fields of nutrition.

Food Technology

The use of food technology in the selection, preservation, processing, packaging, distribution, and use of safe food is referred to as food science applied. Analytical chemistry, biotechnology, engineering, nutrition, quality control, and management of food safety are all related fields. Food preservation was the main focus of early scientific studies in this field. The canning method was invented by Nicolas, and this was a key moment. Although the method wasn't known as canning at the time, and Appert wasn't quite aware of the underlying principles underlying its operation, canning has had a significant influence on food preservation methods.  An early attempt to apply scientific knowledge to food handling. 

Food Engineering

This is a scientific, academic, and professional field that translates and applies the concepts of engineering, science, and math to the production, handling, storage, conservation, control, packaging, and distribution of food items. Food engineering is regarded as a diverse and specialized area due to its reliance on food science and more general engineering disciplines including electrical, mechanical, civil, chemical, industrial, and agricultural engineering. Food engineering also integrates the study of more specialized chemical and physical topics such as biochemistry, microbiology, food chemistry, thermodynamics, transport phenomena, rheology, and heat transfer due to the complexity of food materials. Food engineers use this information to create ingredients and foods that are high-quality, safe, nourishing, appealing, inexpensive and produced in an efficient manner.

Food Processing

Food processing is defined as any procedure that alters food from its natural state, such as heating, canning, freezing, drying, milling, and fermenting Food that has been processed is preserved so it can be consumed after the harvest season, making it more palatable, safe, and edible. Food processing is another tool that increases food variety and the consumer's choice by doing so.

Advantages

• Since Pulsus is an open-access publication, anyone in the world can access its website to download your research materials for free.
• There is no danger that your submission will be rejected due to a space issue because we are an electronic journal with no limitations on the number or size of papers we may publish.
• It can be discouraging for authors when journals take a long time to decide on a piece of writing after it has been submitted. Our Journal team normally completes peer review in six weeks. It is uncommon to have to wait more than 8 weeks for a decision as a result.