FOOD BIOPHYSICS The broad scope of the Applied Food Science Journal encompass research developments as well as practical constraints in the advent and implementation of novel methods and tools related to food hygiene and toxicology, food safety and Quality, food fortification as well as plant breeding and cultivation. Applied Food Science Journal is an open access scholarly periodical that publishes peer-reviewed scientific manuscripts based on update scientific revelations pertaining to multiple aspects of food science, food biotechnology, food processing and engineering, genetically engineered food, microbial food safety, biochemical and bioprocess engineering. About Food Science : Food science is a multi-disciplinary field that integrates chemistry, biochemistry, nutrition, microbiology, and engineering to equip students with the scientific knowledge they need to address practical issues related to the diverse aspects of the food system. Food science is the fundamental and practical study of food. Its scope begins with the intersection of agricultural and nutritional science, continues through the scientific study of food processing and safety, and informs the growth of food technology. Numerous scientific fields are combined in the field of food science. It includes ideas from disciplines including physics, physiology, microbiology, and biochemistry, among others, Chemical engineering, for instance, has been incorporated into food technology. New food product creation, process design, packaging material selection, shelf-life studies, sensory evaluation of products utilising survey panels or potential consumers, as well as chemical and microbiological testing, are all activities that food scientists engage in. Researchers in the field of food science may examine more fundamental phenomena that are directly related to production. Journal Highlights : Food Biophysics- Research on food structure, properties, and functions, as well as their connection to the molecular structure and characteristics of food components, is published in the Food Biophysics journal. Food biophysical studies are research fields that combine engineering, biology, and food chemistry. Food structure, function, and relationship to the molecular structure and qualities of food items are studied using physical and chemical means. Food biophysical studies are research fields that combine engineering, biology, and food chemistry. The molecular basis of structure generation and maintenance in particular foods or food processing operations, mechanisms of antimicrobial action, structure/function relationships in food biopolymers, novel techniques in food biophysics, including spectroscopic, thermal, and rheological studies, and glass transitions in biomateria are among the research topics. Food biotechnology- Food technology is a subfield of food science that focuses on the invention, production, preservation, and quality control of food items. Food preservation was the primary focus of early scientific research into food technology. Bioprocess engineering- Chemical engineering or biological engineering can specialise in bioprocess engineering, often known as biochemical engineering. It focuses on the design and development of machinery and procedures for the production of goods from biological materials, including agriculture, food, feed, pharmaceuticals, nutraceuticals, chemicals, and polymers as well as paper. A combination of mathematics, biology, and industrial design, bioprocess engineering encompasses a wide range of activities from the design and analysis of bioreactors (operational mode, instrumentation, and physical layout) to the development of kinetic models. In order to maximise the yield of finished goods and their quality, several biotechnological procedures employed in industry for large-scale biological product production are also studied. Mechanical and electrical engineering tasks may be a part of bioprocess engineering. Engineering is the study of creating and constructing complicated equipment or processes, whereas a bioprocess is any process that uses live cells to make a product. Thus, the design, development, implementation, and review of the biological and mechanical processes necessary to produce novel products in the life sciences is bioprocess engineering. Given the complexity of the interlocking scientific domains, this form of engineering can be extensive. Advanced knowledge and comprehension of systems engineering, chemistry, biology, and governmental laws are required for bioprocess engineers. All of these factors work together to assist bioprocess engineers in finding novel medications based on chemical combinations and deconstruction as well as in developing the multi-step process needed to produce a new drug or other biological product. Advantages: • There is no chance that your submission will be rejected due to a space issue since Pulsus is an electronic journal with no restrictions on the number or size of papers we may publish. • Since Pulsus is an open-access publication, anyone in the world can access its website to download your research materials for free. Authors may become discouraged if journals take a long time to determine whether to publish their work once it has been submitted. • Peer review is typically finished in six weeks by our Journal staff, Because of this, it is uncommon to have to wait more than 8 weeks for a decision.