Food innovation is the development and commoditization of new food products, processes, and services. Processing of food has developed over the time making food easily accessible, more nutritious, safe and affordable. With the aid of various disciplines in food science and technology, raw materials are being converted to edible foods. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Related fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management. By using tech to improve processing and packaging, it can improve the shelf life and safety of food. The use of machines in the food industry also ensures quality and affordability. By using machines, it drives down the costs of keeping the food fresh and increases productivity.

This information can be published in our peer reviewed journal with impact factors and are calculated using citations not only from research articles but also review articles (which tend to receive more citations), editorials, letters, meeting abstracts, short communications, and case reports. The inclusion of these publications provides the opportunity for editors and publishers to manipulate the ratio used to calculate the impact factor and try to increase their number rapidly. Impact factor plays a major role for the particular journal. Journal with higher impact factor is considered to be more important than other ones.