Aims and Scope

The core areas of interest of Trophos Science of Food include, but are not limited to:

• Food chemistry and biochemistry
• Food microbiology and safety
• Food processing, engineering, and packaging
• Sensory science and consumer behavior
• Food quality assurance and control
• Functional foods, nutrition, and health
• Sustainable food systems and waste valorization

Content Types

To foster a comprehensive dialogue within the food science community, Trophos Science of Food welcomes the following types of submissions:

• Original Research Articles: Detailed studies presenting primary, novel findings that significantly advance the field.

• Review Articles: Authoritative and critical overviews of current topics, synthesizing existing literature to provide new insights.

• Perspectives and Commentary: Forward-looking pieces that discuss emerging trends, policy implications, or future directions in food technology.

Peer Review Process

Trophos Science of Food is committed to upholding the highest standards of academic integrity. All research and review articles submitted to the journal undergo a rigorous double-blind peer-review process by independent, expert referees to ensure the validity, relevance, and scientific rigor of the work.

Publication Frequency (Note: Adjust the frequency below to match your actual schedule)

Trophos Science of Food publishes continuously, with articles compiled into issues biannually. Accepted articles are published online as soon as they are ready, ensuring rapid dissemination of research findings.

Open Access Policy

Trophos Science of Food provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.