Journal of Food and Drug Research
Overview
The Journal of Food and Drug Research is an academic publication offering full peer reviews of research articles, review articles, book reports, case reports, short communications, protocols, and other types of submissions. In addition to areas of importance to all food and drug research, it expands and offers support for the entire food industry, drug industry, food science technology, processing, food fortification, food safety, food allergies, food quality, food analysis, etc.
Journal Highlights
- Food science technology
- Food processing
- Food fortifications
- Food safety
- Food quality
Brief Introduction of Journal Highlights
Food Science Technology
The study of food's physical, biological, and chemical components, as well as the factors that contribute to food spoilage and the ideas behind food preparation, is known as food science. To enhance food safety, nutrition, wholesomeness, and availability, food scientists and technologists use scientific disciplines like chemistry, engineering, microbiology, and nutrition to investigate the food. The application of food science to the selection, preservation, processing, packaging, distribution, and consumption of safe foods is known as food technology.
Food Processing
The process of converting agricultural materials into food or changing one type of food into another is known as food processing. From home cooking to sophisticated industrial processes used to produce convenience foods, food processing encompasses a wide range of food preparation techniques. Some food processing techniques are crucial in minimizing food waste and enhancing food preservation, which lowers agriculture's overall environmental impact and boosts food security.
Food Fortification
With little risk to health, fortification is the deliberate addition of one or more micronutrients (such as vitamins and minerals) to food or condiment in order to enhance the nutritional value of the food supply and benefit the general public. Micronutrients can assist replace the micronutrient content lost during processing in addition to enhancing the nutritional value of staple meals. Micronutrient deficits can be prevented, reduced, and controlled with the use of fortification, an evidence-based strategy. It can be used to treat a proven micronutrient deficiency in the whole population (mass or large-scale fortification) or in particular demographic groups (targeted fortification), such as kids, pregnant women, and those who get benefits from social protection programs.
Food Safety
Food safety (also known as food hygiene) is a scientific method or field that describes how to handle, prepare, and store food in a way that reduces the risk of contracting a foodborne illness. A food-borne disease outbreak is the emergence of two or more cases of a comparable illness brought on by consuming a common meal. To prevent potential health risks, a variety of practices should be followed. Food safety and food defense frequently work together in this way to protect customers from damage. Safety between industry and market, then between market and consumer, are the tracks within this school of thought.
Food Quality
The totality of a food item's qualities and characteristics that the consumer finds acceptable is referred to as food quality. The success of a food product is significantly influenced by food quality, especially as food businesses strive to maintain their competitiveness in the global market. Although the word "food quality" is frequently used, it is difficult to define since, among other things, a customer's perception of a food's "acceptability" and value might change depending on their location, culture, and other circumstances. Thus, the term "quality" in general can be used in a variety of ways, barring references to specific standards or criteria.
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