Food Science at IgMin Research | Medicine Group
Our goal is to strengthen interdisciplinary bonds and advance the frontier of collective knowledge.
About
Food Science is an interdisciplinary field that focuses on the study of the physical, chemical, and biological properties of food. This dynamic discipline investigates the processes involved in food production, preservation, safety, and quality, aiming to enhance nutritional value and ensure consumer health. Researchers in Food Science explore innovative techniques for food processing, packaging, and storage, contributing to the development of healthier and more sustainable food systems.
The study of Food Science integrates principles from biology, chemistry, and engineering to address challenges related to food safety, nutrition, and sustainability. By leveraging advancements in technology and scientific research, this field plays a crucial role in developing functional foods, fortifying dietary products, and improving food quality. Innovations in Food Science are essential for addressing global food security, reducing waste, and promoting healthier diets.
Why publish with us?
Global Visibility – Indexed in major databases
Fast Peer Review – Decision within 14–21 days
Open Access – Maximize readership and citation
Multidisciplinary Scope – Biology, Medicine and Engineering
Editorial Board Excellence – Global experts involved
University Library Indexing – Via OCLC
Permanent Archiving – CrossRef DOI
APC – Affordable APCs with discounts
Citation – High Citation Potential
Which articles are now trending?
Research Articles
- Analytical Expressions of the Markov Chain of K-Ras4B Protein within the Catalytic Environment and a New Markov-State Model
- LC-MS and HPLC-UV for Detecting Uremic Toxins: Two Validated Methods with Simultaneous Sensitivity and Specificity Evaluation
- Risk of Nutritional Deficiencies and Changes in Dietary Patterns after Bariatric Surgery
- Contamination in Heat Exchangers: Types, Energy Effects and Prevention Methods
- Scientific Productivity of the Internet of Things (IoT) in 2011-2025: A Bibliometric Analysis
- The Antioxidant and Antidepressant Properties of Dietary Proteins Derived from Egg and Bean Extracts and Their Acute Toxicity: A Journey from Nutrition to Pharmacognosy
