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Open Access
Peer-Reviewed

Journal of Grain and Food Technology
(Two issues per year)

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Journal Highlights

Cereal Chemistry and Grain Composition Grain Processing and Milling Technologies Post-Harvest Technology and Storage Grain Quality and Safety Assessment Functional and Fortified Grain-Based Foods Nutritional and Health Aspects of Grains Biotechnology in Grain Improvement Climate-Resilient Grain Production Food Product Development from Cereals and Millets Grain Supply Chain and Sustainability

Open Access Journals

Journal of Biotechnology and Genetic Engineering Journal of Generative Intelligence and Emerging AI Journal of Plant and Phytological Research Journal of Contemporary Mental Health Journal of Cosmetic Science and Trichology Journal of Grain and Food Technology Journal of Nutraceutical Science and Research

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Food Product Development from Cereals and Millets

This area involves creating innovative food products using grains and millets. It includes bakery items, snacks, and ready-to-eat foods. Research aims to improve taste, texture, nutrition, and market value of grain-based products.