Madridge Journal of Food Technology

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Madridge Journal of Food Technology (MJFT) includes a set of physical, chemical or biological methods and practices used to modify raw ingredients into food and its transmutation into other forms in food processing industry. The journal of food technology provides an open access platform to publish the original research papers and provides the rapid distribution of prominent research analysis in various disciplines comprising the processing and technology of food.


MJFT is an authorized publication which publishes peer-reviewed research papers and reviews in all branches of science, technology, engineering and packaging of foods and food products. Specific emphasis is specified to fundamental and applied research findings that have potential for improving product quality,expand shelf life of fresh and processed food products and develops process efficiency.


Critical reviews on new or novel perspectives in food handling and processing, innovative, creative and emerging technologies and future research in food products and food industry byproducts are also welcome. The journal also publishes reviews relative to all aspects of food science, technology and engineering.


Madridge Journal of food technology does not stick to any particular field in food & fodder. It is mainly dedicated to publish novel methods and advancements in food technology through quality research and better understanding of food science and technology.


Classifications:
  • Food and Nutrition

    Food chemistry

    Engineering for food safety

    Food microbiology

    Food processing, preservation and packaging

    Food industry and health hazard

    Food technology

    Molecular gastronomy

    Fermentation technology

    Food production and demand on a global basis

    Environmental issues in food manufacturing

    Food economics

    Food farming and machinery

    Enzymology and Enzyme Engineering

Email: editor.mjft@madridge.org

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