FOODS AND RAW MATERIALS

FOODS AND RAW MATERIALS is a reputable scientific journal that serves as a valuable platform for the dissemination of cutting-edge research and advancements in the fields of food science and raw materials. This peer-reviewed publication is dedicated to fostering a deeper understanding of the various aspects related to the production, processing, and utilization of food products and raw materials.

The journal covers a wide range of topics, including but not limited to food chemistry, food engineering, food microbiology, food safety, food quality, and the utilization of diverse raw materials in food production. Researchers, academics, and professionals from around the world contribute to the journal, sharing their expertise and insights to contribute to the global knowledge base in these critical areas.

FOODS AND RAW MATERIALS is committed to maintaining rigorous standards of peer review, ensuring that only high-quality and scientifically sound research is published. The editorial board consists of experts with diverse backgrounds, providing a comprehensive and multidisciplinary approach to the evaluation of submitted manuscripts.

Readers of FOODS AND RAW MATERIALS can expect to find in-depth articles, research papers, and reviews that explore the latest developments in food science and raw materials. The journal not only highlights current trends but also addresses emerging challenges and opportunities in the rapidly evolving field of food research.

For academics, researchers, and industry professionals seeking a reliable source of up-to-date information and scholarly contributions in the realm of food science and raw materials, FOODS AND RAW MATERIALS stands as a key resource, fostering the exchange of knowledge and facilitating advancements in these critical domains.