Food Microbiology Scholarly Peer Review Journal

Food microbiology is the branch of biology that deals with the application of microorganisms in food contamination, spoilage and preservation. Pathogen such as bacteria, virus, and protozoans does have a positive effect on humans. Fermentation kind of processes are performed with the help of bacteria. Yeast is the common microbe used for fermentation purposes. The work may be accepted, considered acceptable with revisions, or rejected. Peer review requires a community of experts in a given (narrowly defined) field, who are qualified and able to perform reasonably impartial review.

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Last date updated on September, 2024