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Special importance is given to the basic and applied research findings for maximizing the food production, improving the food quality and safety, extending the shelf-life, analyzing the bioactive constituents and micronutrients, producing the high value-added food products and ingredients, and manufacturing the functional food constituents and foods. Reviews on novel techniques relating to food handling and processing, fast detection of contaminants and toxins, food packaging and storage, and technological advances in enhancing the production, and analytical methods for raw materials and processed food products are considered.</p> <p>For more information, please contact: jfcn.editorinchief(at)uniscigroup.com</p> <script type="text/javascript">jQuery(document).ready(function($){$.post('https://foodchemistryjournal.com/wp-admin/admin-ajax.php',{action:'wpt_view_count',id:'159'});});</script><div class="addtoany_share_save_container addtoany_content_bottom"><div class="a2a_kit a2a_kit_size_32 addtoany_list" data-a2a-url="https://foodchemistryjournal.com/2015/11/22/scope-aims-topics-2/" data-a2a-title="Scope, Aims & Topics"><a class="a2a_button_facebook" href="https://www.addtoany.com/add_to/facebook?linkurl=https%3A%2F%2Ffoodchemistryjournal.com%2F2015%2F11%2F22%2Fscope-aims-topics-2%2F&linkname=Scope%2C%20Aims%20%26%20Topics" 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