Food Technology a Branch of Science Deals with the actual production of the making of food using different technologic Equipments to fine foods. Modern studies also deals with the making to the arrangement of the food in Hotels functions Etc., some of the scientists has done a unique research work on the Food technology like research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis, research into wine spoilage, Pasteur did research on the production of alcohol, vinegar, wines and beer, and the souring of milk, the process of heating milk and milk products to destroy food spoilage and disease-producing organisms, etc., are a unique researches which the human life kick stated the process to Food Technology. Food technology uses many techniques in industries (Eg., Freeze-dried coffee, a form of instant coffee) Freeze-drying, High-Temperature Short Time Processing, Instantized Milk Powder, Decaffeination of Coffee and Tea, and Process optimization which allows production of foods to be more efficient. Production methods and methodology have also become increasingly sophisticated.
Many competitive Journals like Nutritional Disorders & Therapy, Vitamins and Minerals, Nutrition and Food Sciences, Bioprocessing & Biotechniques, etc., are competing with the Journals in the OMICS Publications. In current scenario, involving scientific research in diversified disciplines, it is necessary to publish several forms of case reports and scholarly papers. As a result, the importance of open access journals is growing significantly. With the growing number of scientific enthusiasts and readers by a large margin, the efficacy of open access publishing has witnessed an assertive impact. As a scientific organization, the OMICS International carries the vision to present the authentic free-to-view scientific literature to the scientific community. Journal of Food Processing & Technology is an Open Access journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc.
Last date updated on June, 2014