International Journal of Agricultural Science and Food Research

The scope of the International Journal of Agricultural Science and Food Research (IJASFR) include, but not limited to, the following fields:

• Agricultural economics 
• Agricultural engineering 
• Animal science 
• Agronomy, including plant science, theoretical production ecology, horticulture, plant breeding, plant fertilization, and soil science 
• Aquaculture 
• Biological engineering, including genetic engineering and microbiology 
• Environmental impacts of agriculture and forestry 
• Food science 
• Forestry, including dendrometry and forest inventory, forest management, landscape planning, natural protected areas and wood science
• Husbandry 
• Irrigation and water management 
• Land use 
• Waste management
• Food – Health and Nutrition: Enhancing human or animal health and wellness with novel or supplemented foods, especially for chronic diseases; evaluating nutritional endpoints versus food composition. 
• Food Qualities: Novel development or production of human food that alters product qualities, including sensory or stability factors, and study of related food components. 
• Food Safety: Evaluation and management of risks including chemical, microbiological, and molecular biology issues. 
• Food Materials and Food Engineering: Food structure and physical properties of raw materials and processed foods, as well as insights into process engineering; packaging; biomass and bioenergy. 
• Food Science and Technology, Sustainable Production: Innovations in development, production and processing of human or animal food, and beverages; innovations that improve stability or enhance sustainability; measurement of characteristics and functionalities.