Call for Book Chapters

Frontiers in Food Science & Technology: Current Scenario & Future Prospects

Dates and Deadlines

  • Proposal Submission for locking the title: 15-03-2022 31-03-2022
  • Notification for Proposal Acceptance: 16-03-2022 02-04-2022
  • Full chapter/first draft submission: 15-05-2022
  • Review points available to authors: 20-05-2022
  • Revised/Final draft submission: 25-05-2022
  • Final Acceptance/Rejection to authors: 26-05-2022

Last updated on 19-09-2022


AAP, CRC Press, Taylor & Francis Group


The editors of forthcoming book volume titled “Frontiers in Food Science & Technology: Current Scenario & Future Prospects” under book series (Innovations in Agricultural and Biological Engineering) are pleased to invite you and members of your working group to submit a chapter for this book, to be published by Apple Academic Press, USA (AAP) & Taylor and Francis. The objective of this book is to offer academia/ industries/technologists/researchers from food science & engineering disciplines to advance their knowledge on the breadth and depth of this multifaceted field. From very ancient ages, food processing remained one of the most vibrant areas for exploring in different frontiers. Food science is an integral part of agricultural sciences as we aim at nutritional security and this has led the food technologist/researchers/scientists/industry people to explore more areas of food science. Food science and technology incorporates concepts from multiple scientific disciplines such as chemistry, physics, physiology, microbiology, biochemistry, chemical engineering, etc. which helps in sustainable development in ensuring food for all. Food scientists/researchers does various activities including new product development, design of processes to produce foods, choice of packaging materials, shelf-life studies, sensory evaluation of products, microbial and chemical testing of foods. The overall objective of this book is to compile research findings/ achievements/knowledge from leading researchers of food science and technology to serve as a ready reference to all academia/ technologists/ industry for current scenario and future prospects in the field of food science and technology.

This book volume, in short, will explore and convey the key concepts for understanding recent trends in processing technologies, recent trends in packaging of dairy and food products, new frontiers in food & dairy engineering, advancement in fermented foods, current scenario in fortification and supplementation of food products using functional ingredients to accomplish the betterment of our society.


Table of Contents (but not limited to)

Theme Area 1: Recent Trends in Processing Technologies

  1. Application of thermal technologies in dairy and food sector
  2. Application of non-thermal technologies in dairy and food sector
  3. Application of Hurdle technology in dairy and food sector
  4. New processing intervention for product development

Theme Area 2: Recent Trends in Packaging of Dairy and Food Products

  1. Packaging for dairy and food products
  2. Biodegradable packaging
  3. Role of nanotechnology in food packaging
  4. Development of nanoparticles for delivery of functional ingredients
  5. Safety aspects of nanoparticles and future prospects

Theme Area 3: New Frontiers in Food and Dairy Engineering

  1. Advancement in dairy and food equipment
  2. Materials of construction for dairy and food equipment
  3. Application of renewable energy source
  4. Advanced techniques for analysis of heat and mass transfer
  5. Advances in treating Food and Dairy wastes and Effluent treatment
  6. Application of Automation and robotics in Food Industry

Theme Area 4: Recent Advancement in Fermented Foods

  1. Current scenario in traditional fermented dairy and food products
  2. Screening and isolation of probiotic cultures
  3. Probiotic and its role in influencing gut micro-flora
  4. Emerging concepts in prebiotic foods

Theme Area 5: Current Scenario in Fortification and Supplementation of Food Products Using Functional Ingredients

  1. Development of food products for diabetic population
  2. Development of food products for old aged population (Geriartic food)
  3. Foods for customized nutrition
  4. Formulation of food to combat Covid pandemic
  5. Development of foods for infants
  6. Food formulation for sports person


Submission Procedure
Proposal Submission: Authors are requested to submit a formal proposal in our given template on or before 31 March, 2022. A chapter title needs to be confirmed before writing the full chapter. Authors are requested to download the sample Proposal below and type their own one within the same style and send it via email to

Full Length Chapter Submission: All chapters should be submitted via email to Anu Kumari.

Note: There is no submission or acceptance fee for manuscripts submitted to this book. All manuscripts are accepted based on a double-blind peer review editorial process.

Useful Links
All proposals and full length chapters should be submitted via email to the concerned editor, Anu Kumari at

  • Click here to download Sample Proposal Template
  • Click here for Sample Chapter
  • Click here for Flyer and Author Guidelines
  • Click here for Reference style template
  • Click here for Proposal Submission


The book will be published by Apple Academic Press and Co-published by CRC Press (A Taylor and Francis Group).


Terms and Conditions

  1. All the chapters should be in the strict page ranges of 20-50 or not more than 15,000 words.
  2. We follow number system of in-text citations and no other style will be entertained. References for each chapter will be limited, please avoid the unnecessary citations in the text. Please use the current references (from 2015 – 2022).
  3. Write your chapter in such a way that it represents the research scenario from the whole world and not specific to your own country based works.
  4. You can also put black and white/color clear figures/ diagrams/ flowcharts. Please use British English and we strongly advise to use a native English speaker to edit the text before submission.
  5. Scientific quality must be good enough and there should be no sorts of plagiarism, otherwise the chapter will be rejected right away.
  6. Authors will receive the galley proof of their chapter prior to final publication in order to avoid proofing/typesetting errors.
  7. The submitted book chapter must have a plagiarism index of less than 5%. and it is the responsibility of the authors to submit a plagiarism report along with the final manuscript.
  8. After the proposal is accepted, the corresponding author will receive the author pack. We expect to receive the full chapter before May 15, 2022 along with plagscan (<5%) & forms 5, 6, 8, 10. For manuscript, we require an e-copy of full chapter submitted in Microsoft word 2010. Let us know if you cannot meet this deadline.
  9. The full chapter will be written in US English only with no line numbering, a line spacing of 1.5, Times New Roman 11-point font size, margins top/bottom of 1”, margins left/right of 1.25”.
  10. A typical chapter will include the title, author(s) with affiliation/cell phone/ email & mailing address, abstract with <250 words, body of chapter, summary, keywords (<7 words: we use it for book index), references using numbering system (and in alphabetical order), list of abbreviations in the chapter, etc., any appendix (if necessary). All references must be cited in the text using numbering system.
  11. Tables and figures should be included in the text at right place just after their citation in main text.
  12. All figures and tables must be self-developed or modified (>75%) from original article or information collected from published articles, book chapters. No copyright images/tables/graphs should be used.
  13. As a book chapter, both comprehensive and systematic reviews are welcome.

Total similarity index of manuscript must be less than 5%: PLEASE DONOT USE COPYRIGHTED MATERIALS that have been published unless you have reprint permission from the original publisher. OPEN-SOURCE articles can be evaluated only in exceptional cases. Our publisher and we editors are against plagiarism. Such activity will only delay our publication. Use of such material without having the reprint permission is unethical and punishable under International Law and may carry the fine by the authorities. The manuscripts/chapters are subjected to plagiarism checking by antiplagiarism software at different levels.

Our team expects to work with you closely. We can assure you the best quality production. AAP takes care of all processes from editing to marketing at no charge to authors. There is no fee for inclusion of a chapter. All contributing authors will receive pdf copy of the volume that includes their chapter; and they can buy hard copy at discounted price.


Inquiries can be forwarded to
Anu Kumari
Email: OR



Megh R. Goyal, PhD, P.E.
Senior Editor-in-Chief for AAP
Retired Faculty in Agric. and Biomedical Eng.,
University of Puerto Rico,
Mayagüez Campus, USA

Dr. Junaid Ahmad Malik, PhD, Editor
Lecturer, Department of Zoology,
Govt. Degree College Bijbehara,
Anantnag-192124, Kashmir (J&K), India

Anu Kumari, M.Tech., Coeditor
Assistant Professor, Department of Dairy Engineering,
Sam Higginbottom University of Agriculture, Technology and Sciences,
Prayagraj (U.P.), India

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