TJPRC: Journal of Food Science &  Technology (TJPRC: JFST) is an authoritative, well-established and peer reviewed  journal publishes in a wide range of subjects including pure research in the various sciences associated with food; and practical experiments designed to improve technical processes. Subjects covered include:

Research Articles: These should describe new, carefully confirmed findings, innovative & creative research ideas and experimental procedures should be given in sufficient detail for others to verify the work. The length of a full paper should be the minimum required to describe and interpret the work clearly. It also includes personalized review articles on the research work carried at the author(s)’ laboratory, based on the published work of the author(s). 

Reviews Articles: Submissions of reviews and perspectives covering topics of current interest are welcome and encouraged. Reviews should be concise and no longer than 4-6 printed pages (about 12 to 18 manuscript pages). Review manuscripts are also peer-reviewed. It also focuses on current advancements in the given field.

Addendum: It includes article giving additional information on earlier published research paper of the author

Case Report: It includes case reports / studies in any sub-areas of the main field. A case report is generally considered a type of anecdotal evidence. 

Historical Note: Includes narrations on famous inventions or scientific personalities or institutions or events of the past.

Narration / Opinion : Views on scientific activity. Narration encompasses a set of techniques through which the authors / creators presents their vies / opinions

Book Reviews: Books can be reviewed for research thesis, scientific books, printed periodicals, magazines and newspapers, as school work, or for book web sites on the Internet.Reviewers may use the occasion of a book review for a display of learning or to promulgate their own ideas on the topic of a fiction or non-fiction work.