Aims and Scope

The Open Food Science Journal is an Open Access online journal, which publishes research articles, reviews/mini-reviews, letters and guest edited single topic issues in all important areas of food science and technology including but not limited to:

  • Food Chemistry, Microbiology and Safety
  • Food Engineering
  • Sensory Studies
  • Food Structure and Composition
  • Chemistry, Microbiology and Biotechnology aspects of food
  • Emerging Safety and Toxicological Issues
  • Proteomics, Metabolomics, Nutrigenomics and Chemogenomics of Foods Food Quality And Safety
  • Nutraceuticals, Functional Foods and Functional Ingredients
  • Biophysical analysis of Food / Processing Operations
  • Environmental safety and sustainability aspects of food processing
  • Waste / by-product management in food processing


The Open Food Science Journal, a peer-reviewed journal, is an important and reliable source of current information on recent important developments in the field. The emphasis will be on publishing quality papers rapidly and making them freely available to researchers worldwide.


Recent Articles

COVID-19 from Food Safety and Biosecurity Perspective

Samara Bin Salem, Premanandh Jagadeesan

Most recently emerged pneumonia of unknown cause named COVID-19 has a devastating impact on public health and economy surpassing its counterparts in morbidity and mortality. Asymptomatic spread appears to be prevalent in China from where it is originated, lacking a clear and precise understanding of the transmission dynamics. Precautionary approach on certain ethnic food from mammalian sources like bats and its possible transmission source has been presented. Biosecurity measures should also be considered. The application of accurate predictive modeling in the alleviation of infectious diseases has also been discussed. The COVID-19 outbreak seems to be an alarming lesson to the global community to start preparing for an open, transparent, and coordinated action by all relevant stakeholders.


June 02, 2020
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Articles

    Editor's Choice

    Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction

    Milena Povolo, Giovanni Cabassi, Mauro Profaizer, Silvia Lanteri

    The analysis of volatile compounds for food products characterization is currently performed by gas chromatographic separation, often coupled with mass spectrometry. In our research the possibility of the application of the Fourier- transform infrared spectroscopy (FT-IR) technique to the cheese volatile fraction evaluation was investigated. An Evolved Gas Analysis (EGA) FT-IR prototype, developed to detect some volatile molecules released from bottle grade PET, was used. The preliminary step of the work was devoted to the set up of the best analytical conditions and instrumental parameters for cheese analysis. Thirty nine samples of PDO Bitto cheeses were analysed by both EGA FT-IR and Solid Phase Microextraction/Gaschromatography/Mass Spectrometry (SPME/GC/MS) technique. Satisfactory correlations were observed between the FT-IR spectra and the most abundant compounds detected by SPME/GC/MS. Even though some aspects of the analytical conditions need to be improved, the results obtained are promising for a possible application of EGA FT-IR in the evaluation of volatile fraction of foods.


    March 30, 2011
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