In this regard, the scientific and executive committee of the journal invites all professors, students, researchers and scholars to submit their articles containing the latest scientific and research achievements in related areas and fields to the journal office individually or in group participation (through the article submission system on the journal's website).
Nutritional sciences, food chemistry and microbiology, technology, production and formulation of food products, functional foods, processing of food and agricultural products (of plant, animal and marine origin), food waste and residues, toxicology of food and contaminants, food safety and quality, food nano and biotechnology, food packaging and shelf life, and food engineering are among the topics covered by this journal.