Aims and scope

 
Food Biotechnology and Agricultural Sciences (FBAS) journal is a continuation of the journal under the Polish title “Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego” (PNiTPRS) published by the Institute of Agricultural and Food - State Research Institute in Warsaw (Poland), whose beginnings date back to 1949 (under the name "Prace Instytutów i Laboratoriów Badawczych Przemysłu Spożywczego"). Food Biotechnology and Agricultural Science has been a journal published in the form of an annual since 2024. The journal publishes research, review and mini-review articles with particular emphasis on interdisciplinary research in the field of agricultural sciences, especially in the field of food and agricultural sciences. The journal focuses on publishing the results of hypothesis-based research for the international community. The journal is published as a yearbook.

The journal prefers articles that belong to various thematic groups:

  1. Food Biotechnology
    • current achievements of modern genetics, enzymology and molecular biology in biochemical processes during food production and biological systems related to food production.

    The scientific areas of this issue concern:
    - better understanding of the role of microorganisms in fermentation processes used in food technology;
    - new microorganisms used in fermentation processes in order to obtain new useful strains in food production and waste management from the food industry;
    - obtaining enzymes of microbiological origin used in the food industry;
    - obtaining edible mushrooms in production processes;
    - biochemical processes in food waste remediation processes;
  2. Food & its Nutritional Aspects
    • improving the nutritional value of food and consumer health through food modifications
    • nutrient bioavailability in the context of chronic diseases and obesity.

    The scientific areas of this issue concern:
    - innovations in technology to improve the nutritional value of food,
    - absorption of nutrients, including those affecting chronic diseases and obesity;
    - analysis of the composition of food or food ingredients by complex (omics) methods;
    - genetics and gene expression in plants influencing the nutritional value of food, especially after processing;
    - studies on the effects of food and its components on the intestines microbiota or bioactive metabolites in the intestines;
    - innovative analytical methods for the assessment of nutritional or functional properties, bioavailability and biological activity of food and its components;
    - studies on food-nutrient interactions;
    - dietetic, therapeutic and functional food intended for special groups of consumers.
  3. Food Quality
    • a novel approach in food production that changes the characteristics of the product (sensory quality, stability and interactions of food ingredients)
    • product development, food processing that alter product characteristics, including textural properties, shelf life, and sensory characteristics of the product
    • analysis of product features and functionality
    • new insights into chemistry, biochemistry and molecular biology affecting the quality of food and its components.

    The scientific areas of this issue concern:
    - studies on food processing or food additives improving or altering the properties of food and its ingredients;
    - research on the impact of chemical, biochemical, physical and microbiological processes on food quality;
    - the impact of combined technological processes on food quality;
    - genetic or gene expression studies in agricultural plants affecting the quality of raw materials and processed foods.
  4. Food Safety
    • assessment and risk management of chemical and microbiological hazards
    • chemical and microbiological food safety, including risk management, epidemiology of foodborne illness
    • innovative processes and methods of food packaging
    • detection of pathogens in food
    • toxicological aspects of food and assessment of food safety in terms of the presence of contaminants such as mycotoxins, heavy metals, pesticides, polycyclic aromatic carbohydrates, dioxins, microplastics, furans and others
    • the use of a new approach in risk assessment and risk management
    • the use of innovative research methods to assess food safety.

    The scientific areas of this issue concern:
    - chemical and microbiological safety of food at all stages of food production;
    - food toxicology;
    - on-farm food safety management;
    - epidemiology of foodborne illnesses;
    - innovative food processing and packaging techniques;
    - risk assessment, management and communication;
    - innovative methods for detecting pathogens and toxins in food;
    - assessment of the safety of genetically modified organisms.
  5. Food Technology & Sustainable Production
    • innovations in food development, production and processing
    • innovations in the processing of food raw materials to support sustainable development
    • new or improved production processes to increase production efficiency or reduce production losses.

    The scientific areas of this issue concern:
    - the use of biotechnology, genetic modifications, molecular biology, bioinformatics for the production and processing of food of plant, animal and microbiological origin;
    - secondary use of waste generated during technological processes of food production;
    - circular economy, economics of food production processes;
    - studies on the impact of the process on food ingredients; handling of raw materials with the use of innovative technologies to reduce losses;
    - development of innovative technologies in engineering aspects taking into account energy saving and reducing the carbon footprint;
    - low-cost packaging technologies that guarantee the safety of processed food in the context of threats resulting from, for example, climate change or transport.
  6. Sensory Properties of Food
    • consumer behaviour in the perception of food products, including acceptability and preferences.

    The scientific areas of this issue concern:
    - Perceptions of food attributes such as taste, appearance, texture and other characteristics and their impact on consumer behaviour, including product acceptability and preference.;
    - comparison of sensory methods and data analysis techniques;
    - application of innovative techniques of sensory evaluation of food;
    - comparison of correlations of sensory features with the results obtained as a result of food analysis using instrumental methods;
    - the use of sensory methods in the assessment of the impact of innovative changes in food production on its quality.
  7. Food & Food Materials Engineering
    • the structure of food and the physical properties of raw materials and processed foods; process engineering; biomass and bioenergy.

    The scientific areas of this issue concern:
    - interactions of food ingredients, chemical, physical and thermodynamic properties;
    - physicochemical characteristics of food materials;
    - characterization of the structure of food materials and its formation;
    - phase transitions during food processing;
    - food rheology;
    - food engineering in the context of its applications in processing and materials science;;
    - analytical tools for applications to understand the mechanisms that occur in a product during processing and storage.
  8. Agriculture
    • use of plants, livestock and fish as food, feed or for industrial applications
    • the impact of the environment on agricultural production in the context of climate change; the impact of agricultural practices on the environment.

    The scientific areas of this issue concern:
    - the use of new technologies and their impact on yield of food and its quality;
    - new and improved processes that improve the quality of raw materials;
    - adaptation to climate change;
    - the role of GMO-derived food in the process of increasing productivity;
    - biomass production;
    - improved water management practices;
    - increasing the efficiency of crops and animal production;
    - new uses of crops;
    - processing of raw materials for food and industrial purposes;
    - the use of biomass/waste in agricultural production;
    - feedstocks in bioenergy, biodegradation methods and potential products;
    - assessment of the impact of the management of agricultural production systems on greenhouse gases emission, e.g. nitrogen; fertilizers or pathogens emissions into water, and the state of soil quality;
    - crop production and food quality as a result of climate change;
    - the interaction of improved environmental and yield management practices on the quality and profitability of production systems;
    - the impact of agricultural production on biodiversity.
  9. Sustainability in Agriculture:
    • innovative practices and management leading to a more sustainable agricultural system, taking into account environmental, social and economic care.

    The scientific areas of this issue concern:
    - improving/changing agriculture for sustainable development;
    - waste-free agricultural production in a closed loop;
    - economics of agricultural processes;
    - assessment and modification of sustainable agriculture;
    - new uses of crops;
    - use of biomass;
    - organic and sustainable farming;
    - alternative methods of conventional methods of fertilization of crops;
    - innovative ways/technologies to reduce the negative impact of agriculture on the environment.
  10. Genetics, Genomics & Breeding in Agriculture
    • aspects of genetics, genomics and breeding with a close focus on the biotechnology.

    The scientific areas of this issue concern:
    - development of molecular markers of traits relevant to agriculture;
    - genome sequencing of plants important for agriculture;
    - analysis of the candidate's gene;
    - identification/characterization of quantitative trait loci (QTL);
    - using genetics/genomics to characterize/understand traits;
    - genetic mapping; activation of coding genes.
 
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