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Journal Details

• Pakistan Journal of Food Sciences

  Publisher	The Pakistan Society of Food Scientists and Technologists
  E-ISSN	2226-5899
  Print ISSN	1605-2552
  URL	http://psfst.com/socty_jnl/index.php?isu_vlyr=1991&vlf_rnid=u4wejid8wwah6h7ri4jf5vl&Isulst_view=1
  Chief Editor	Prof. Dr. Faqir Muhammad Anjum
  Contact email	ftsohaib@hotmail.com
  Address	Prof. Dr. Faqir Muhammad Anjum Editor-in-Chief, Pakistan Journal of Food Sciences President The Pakistan Society of Food Scientists and Technologists Director General National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan. Email: dgnifsat@ymail.com Phone: +92419201105 Fax: +92419201439
  Country	Pakistan
  Impact Factor Or Status	Awaiting
  Journal Description	The goal of the Pakistan Journal of Food Sciences is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Pakistan Journal of Food Sciences (PJFS) serves as an international forum for vital research and developments in food science. The Pakistan Journal of Food Sciences publishes peer-reviewed original research and review articles of all basic and applied aspects of food science for food scientists and other interested professionals. As the premier international publication of articles concerning fundamental research covering all aspects of food science, PJFS is composed of eight sections, with each section embodying various aspects of food research: Concise Reviews and Hypotheses in Food Science; Food Chemistry; Food Engineering and Physical Properties; Functional and Nutraceutical Foods; Food Microbiology and Safety; Sensory and Food Quality; Nanoscale Food Science; Health, Nutrition, and Food; and Toxicology and Food Safety. These subject areas include food safety and quality, food laws and regulations, ingredients and their functionality, nutraceuticals, product formulation, sensory science and strategies, statistical process control and its contribution to food processing operations, food chemistry and toxicology, food engineering, food microbiology, and nutritive values of food that advance and impact our understanding of health. Reviews should provide in-depth coverage of a narrowly defined topic, and embody careful evaluation of all pertinent studies (weaknesses, strengths, and explanation of discrepancies in results among similar studies), so that insightful interpretations and conclusions can be presented. Hypothesis manuscripts are appropriate in pioneering areas of research or important areas that are impacted by scientific controversy.
  Journal Language	English
  Accessibility Type (Free/Paid)	Free
  Area of Specialization	Agriculture and Food Science
  Starting Year of the Journal	1991
  Online Availability (Yes/No)	yes
  Content Accessibility (Full Text/Abstract/ Table of Content)	Full text pdf