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Welcome to IgMin Research – an Open Access journal uniting Biology, Medicine, and Engineering. We’re dedicated to advancing global knowledge and fostering collaboration across scientific fields.

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At IgMin Research, we bridge the frontiers of Biology, Medicine, and Engineering to foster interdisciplinary innovation. Our expanded scope now embraces a wide spectrum of scientific disciplines, empowering global researchers to explore, contribute, and collaborate through open access.

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Welcome to IgMin, a leading platform dedicated to enhancing knowledge dissemination and professional growth across multiple fields of science, technology, and the humanities. We believe in the power of open access, collaboration, and innovation. Our goal is to provide individuals and organizations with the tools they need to succeed in the global knowledge economy.

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Medicine

Food Science at IgMin Research | Medicine Group

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关于

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.

 

Food Safety and Quality Control Nutritional Analysis Food Microbiology Food Chemistry Food Processing Technologies Functional Foods and Nutraceuticals Food Packaging Innovations Sensory Evaluation of Foods Food Preservation Techniques Biotechnology in Food Production Food Additives and Preservatives Dietary Supplements Sustainable Food Systems Food Allergen Management Food Toxicology Flavor Chemistry Food Fortification Strategies Impact of Processing on Nutritional Value Plant-Based Food Alternatives Advances in Food Biotechnology
Food Science

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

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