Journal of food technology and applications is an international, open-access, peer-reviewed scientific journal that publishes scientific articles that present diverse topics in the food technology and science field. The journal publishes twice a year and covers the following topics:

• Food ingredients
• Food chemistry and biochemistry
• Physical, chemical, and sensory properties of food
• Food processing
• Food technologies and engineering
• Food quality and safety
• Nutrition and health
• Functional ingredients
• Food by-products
• Food law and regulations
• Sustainability aspects in the food industry

The work published in this journal must have a relevance with the food industry. Either the methodology or the techniques described must be innovative. It must be described how the results or conclusions of the paper can influence the current development in the food industry. Manuscripts that cover the topic of food law and regulations must describe the its impact on food development, innovation, and policy making.

The journal publishes original articles, technical reports, reviews, and letters.