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Volume 1 (2015)

    Volume 1, Issue 1

    pp. 1 - 40 (May 2015)

Aims and Scopes

The Persian Journal of Seafood Science & Technology (PJST) is an international scholarly refereed research journal which aims to promote the theory and practice of Seafood science and technology, innovation, engineering and management. A broad outline of the journal's scope includes; peer reviewed original research articles, expedited communications, short communications/case reports, technical notes, reviews and analyses papers and notes to the editor, in interdisciplinary information on the practice and status of research in seafood science and technology. PJST proudly invites all researchers around the globe to submit their high quality manuscripts regarding application of science and technology in development, production, sanitary and distribution of marine and fresh water aquatic products (human consumption, animal feed and nonfood applications). The main aspects of research areas include, but are not exclusive to:


  •   Nutritional aspects and nutrition labeling
  •   Chemistry and biochemistry of aquatic products
  •   Quality control of aquatic food products
  •   Bioactive compounds from marine or fresh water resources
  •   Functional seafood product development
  •   Safety and traceability
  •  Processing aquatic food/non-food products (traditional and new    technologies)
  •   Packaging of fish and fishery products
  •   Thermal processing of fishery products
  •   Refrigeration and frozen storage
  •   Additives in seafood processing
  •   Harvesting and handling/distributing practices
  •   By-products and waste utilization
  •   Microbial hazards in seafood processing
  •   Authenticity and allergenicity of aquatic food products
  •  Modern molecular and biochemical approaches to improving seafood      safety (including nano and bio technologies)
  •  Toxins, contaminants (heavy metals and organic compounds in the  aquatic food products), and risk assessment
  •   Environmental impact of seafood industries
  •  Improved energy management and environmental standards and criteria    in aquatic food production  


Other areas of strong interest are fermentation to improve aquatic food products, functional and bioactive compound from aquatic organisms (flora and fauna from aquatic environments), and food waste remediation. In addition, articles addressing the topics of applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve aquatic products are also published.




Publication Information

ju Editor-in-Chief
Seyed Vali Hosseini
University of Tehran, Iran
ju Managing Editor
   Reza Tahergorabi
   North Carolina Agricultural
   and    Technical State
   University, USA 

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