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Iranian Food Science and Technology Research Journal publishes papers covering various aspects of food science and technology, including food engineering, food technology, food biotechnology, and food chemistry. The papers include full research papers, short research papers (research notes), and new review papers. They should contain novel information, make an impact, be of high scientific quality, and present scientific or technological advances in the specific areas of interest to the journal, thereby leading to an increase in the journal's international reputation. The aims of this journal are reviewed annually so that it can keep pace with developments in this field. The topics of interest to the journal are: A. Food engineering Engineering properties of food Food physics Physical chemistry Biophysical analysis of food Engineering the design and production of novel foods Design and operation of food processes Food nanotechnology B. Food technology Food science Sensory food science Emerging technologies Food processes Food measurement Food control Food packaging Food storage and distribution C. Food chemistry Carbohydrate chemistry Lipid chemistry Protein chemistry Food biochemistry Instrumental measurement methods Chemistry of bioactive compounds Chemistry of food additives D. Food biotechnology Food microbiology Food safety Food toxicology Microbial ecology of food Food spoilage Probiotics and starter cultures Predictive microbiology Microbial risk assessment Microbiological and immunological examination of food New identification methods Genetic manipulation of microorganisms