About This Special Issue
Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinary of food processing and preservation requires.
The tracks within this line of thought are investigations and evaluations of food production processes geared to improve quality. This journal contributes to efforts to improve quality of foods produced by industrial processes cognisant of current challenges and the need for development of new wholesome food products for a society now demanding nutritious, unadulterated and minimally processed food products. To promote optimisation of food processes, this initiative aims to broaden the context of experimental and design investigations emanating from various food processing disciplines and foster knowledge transfer regarding food processing for the benefit of scholars and industrialists.
Aims and Scope:
1. Improving food processing operations
2. Food product development
3. Food process and plant design
4. Investigating food parameters and characteristics