Food Bioscience (FB)

Food Bioscience is an international peer reviewed journal that focuses on the biological and biochemical aspects of food and food ingredients. The journal publishes high quality original research articles, short communications, and review papers dealing with the application of bioscience to food production, processing, preservation, and safety. Major topics include food microbiology and biotechnology, enzymology, fermentation, functional foods, probiotics and prebiotics, bioactive compounds, nutrigenomics, and molecular approaches to food quality and nutrition. The journal also emphasizes innovative methods for improving food safety, shelf life, and nutritional value through biological and biotechnological techniques. Research linking basic biosciences with applied food science is particularly encouraged, making the journal relevant to both academic researchers and industry professionals. By integrating advances in molecular biology, microbiology, and biochemistry with practical food applications, Food Bioscience contributes to the development of healthier, safer, and more sustainable food systems.

Food Bioscience (FB) is :-

• International, Peer-Reviewed, Open Access, Refereed, Biochemistry, Food Science, Biochemical, biophysical and biological properties of foods, ingredients, components, food microbiology and biotechnology, enzymology, fermentation, functional foods, probiotics and prebiotics, bioactive compounds, nutrigenomics, molecular approaches to food quality and nutrition , Online or Print , Bi-Monthly Journal

• UGC Approved, ISSN Approved: P-ISSN P-ISSN: 2212-4292, E-ISSN: 2212-4306, Established: 2012, Impact Factor: 5.9
• Does Not Provide Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE