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  Scifood

  Vol. 19 (2025)

  Articles published in the journal are peer-reviewed and open-access online. Journal covers areas including food hygiene, food safety, and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machinery. 

  All articles are published continuously during the year in one volume.

• Scifood - articles in press

  Vol. 19 (2025)

  "SciFood's 'Articles in Press' section provides early access to cutting-edge research in food science, biotechnology, and nutrition. These peer-reviewed articles have been accepted for publication and are available ahead of their final issue, ensuring rapid dissemination of the latest scientific advancements."