Innovation a finding of a better way to do something new and updates, It can also be viewed as the application of better solutions that meet new requirements, new Applications, Updates Research Work. This is accomplished through more effective products, processes, services, technologies, or ideas that are readily available to markets, governments and society. Food Processing is the transformation of raw materials into food or into food items or food particles. Food Processing mainly based on the harvesting of crops or butchered or animal products etc.., in to productive. Food Processing is an Open Access OMICS Group Journal which is named as Journal of Food Processing & technology. Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). In past consumer attitude towards food technologies was not common talk and was not important in food development. Nowadays the food chain is long and complicated, foods and food technologies are diverse, consequently the consumers are uncertain about the food quality and safety and they can orientate with difficulty. Some of the best benefits of the Online Journals are it is easily accessible to the Scientific Communities, Universities and also related Associations to access the Ongoing Research Works. OMICS Journal of Food Processing & Technology is having a Great flow of online accessible manuscripts to Scientific Communities. OMICS Food Processing & Technology Journals will reach the scientific expert able knowledge with new Scientific Research work monthly and the manuscripts will be updated in on-line to reach the viewers easily.
Last date updated on December, 2020