The goal of the Pakistan Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Pakistan Journal of Food Science serves as an international forum for vital research and developments in food science. The Pakistan Journal of Food Science (PJFS) publishes peer-reviewed original research and reviews of all basic and applied aspects of food science for food scientists and other interested professionals. As the premier international publication of articles concerning fundamental research covering all aspects of food science, PJFS is composed of eight sections, with each section embodying various aspects of food research: Concise Reviews and Hypotheses in Food Science; Food Chemistry; Food Engineering and Physical Properties; Food Microbiology and Safety; Sensory and Food Quality; Nanoscale Food Science, Engineering, and Technology; Health, Nutrition, and Food; and Toxicology and Chemical Food Safety. These subject areas include food safety and quality, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and strategies, statistical process control and its contribution to food processing operations, food chemistry and toxicology, food engineering, food microbiology, and nutritive qualities of food that advance and impact our understanding of health. Reviews should provide in-depth coverage of a narrowly defined topic, and embody careful evaluation of all pertinent studies (weaknesses, strengths, and explanation of discrepancies in results among similar studies), so that insightful interpretations and conclusions can be presented. Hypothesis manuscripts are appropriate in pioneering areas of research or important areas that are impacted by scientific controversy.