The Journal of Food Science and Technology aims to advance scientific knowledge and technological development across the broad spectrum of food science. It features peer-reviewed original research, critical reviews, and insightful case reports focusing on food processing, quality assurance, preservation methods, and the development of functional and value-added food products.The journal places strong emphasis on innovations in food chemistry, microbiology, biotechnology, and food engineering. Special focus is given to sustainable practices and cutting-edge technologies that contribute to the safety, efficiency, and nutritional quality of global food systems. It actively invites interdisciplinary research from fields such as nutrition, agriculture, environmental studies, and public health.Topics of interest include but are not limited to food safety and sanitation, nutraceuticals and health-promoting foods, food packaging innovations, sensory science, post-harvest management, and nutrient fortification. Studies that explore food system resilience, reduction of food waste, alternative food sources, and evolving dietary patterns are especially encouraged.The journal also recognizes the significance of food regulations, consumer labeling, and educational strategies in promoting public awareness and safe consumption practices. By encouraging collaboration between researchers, industry leaders, and policy stakeholders, it supports the application of scientific findings into practical, real-world solutions.Its core mission is to contribute to global food and nutrition security by sharing pioneering research and fostering excellence in the field of food science and technology.