Focus and Scope

Global Journal of Food Technology (GJFTP) is a peer-reviewed academic journal that publishes original, high-quality, and rigorously reviewed research in food science and food technology. The journal prioritizes contributions that demonstrate strong theoretical foundation, experimental validity, and methodological rigor, with relevance to contemporary challenges in food production, processing, safety, and sustainability at local, national, and global levels.

The journal welcomes experimental, applied, and interdisciplinary studies that advance food technology and innovation across the food supply chain. Particular emphasis is placed on research that integrates food science with nutrition, biotechnology, digital technology, and sustainable food systems.

GJFTP aims to advance food technology by promoting reproducible research, encouraging innovation in food processing and preservation, and supporting the development of safe, nutritious, and sustainable food products. The journal positions itself as a platform for high-impact scholarship with strong international visibility and citation potential.

Scope

1. Food Processing and Engineering

  • Food processing technologies and unit operations
  • Thermal and non-thermal processing methods
  • Food engineering and process optimization
  • Emerging food processing technologies

2. Food Safety and Quality Assurance

  • Food safety systems and standards
  • Hazard analysis and critical control points (HACCP)
  • Food contamination and risk assessment
  • Quality control and assurance

3. Food Chemistry and Biochemistry

  • Chemical composition of food
  • Food reactions and stability
  • Enzymatic processes in food systems
  • Functional food components

4. Nutrition and Functional Foods

  • Nutritional analysis and evaluation
  • Functional foods and nutraceuticals
  • Food fortification and bioactive compounds
  • Dietary impacts on health

5. Food Microbiology and Biotechnology

  • Microbial safety and spoilage
  • Fermentation technology
  • Probiotics and beneficial microorganisms
  • Biotechnological applications in food

6. Post-Harvest Technology and Storage

  • Post-harvest handling and preservation
  • Storage technologies and shelf-life extension
  • Packaging technology and materials
  • Cold chain management

7. Food Product Development and Innovation

  • New product development
  • Sensory evaluation and consumer acceptance
  • Food design and formulation
  • Innovation in food products

8. Sustainable Food Systems

  • Food sustainability and circular economy
  • Waste reduction and by-product utilization
  • Environmental impact of food production
  • Alternative proteins and future foods

9. Digital Technology in Food Industry

  • Smart food processing systems
  • Food traceability and blockchain
  • Data analytics in food production
  • Automation in food industry

10. Food Policy and Industry Management

  • Food regulation and compliance
  • Food supply chain management
  • Food industry economics
  • Global food trade and policy

Editorial Emphasis

  • Clear research gap and originality
  • Strong theoretical and experimental contribution
  • Robust, transparent, and reproducible methodology
  • Innovation and practical application in food systems
  • Interdisciplinary relevance and sustainability focus
  • Use of recent and high-quality international references