Topics include
- Effects of processing on the chemical composition, quality and safety of foods
- Active constituents of foods, including antioxidants and phytochemicals
- Effects of additives on the stability of foods
- Chemical composition related to major and minor components of foods, their nutritional value, sensory properties, physiological and microbiological aspects
- Health and nutritional implications of food, functional foods, nutraceuticals, and supplements
- Advances in food technology and food formulation
- Crop production: grains; legumes, fruits; roots; vegetables; seeds
- Feed formulation
- Agricultural product health and safety
The journal publishes in French and English. You can view the journal's website here.
Current Issue: Vol. 6 No. 5 (2023)
Published: 2023-12-05
