Journal of Agrobiotechnology (JAB) aims to publish up-to-date research and good quality articles covering agriculture, biotechnology, food science and technology, animal sciences, aquatic sciences and other related topics. The members of Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin (UniSZA) had carried out various studies in the above-mentioned areas through the research projects conducted by the final year students in the faculty. Selected papers from these studies are published in this special issue. In line with the faculty aspiration to become the main player in food security research areas, we are nurturing our budding researchers by offering undergraduate research projects covering the four pillars of food security identified by Food and Agriculture Organization of the United Nations (FAO) which are availability, access, utilization and stability.
Dr. Wan Mohd Fadli Wan Mokhtar
The comprehensive scope of this Journal embodies (but is not restricted to) the following matrix:
1. Agricultural science – Agronomy, soil science, plant physiology, plant protection, horticulture, genetics, plant breeding, botany, plant taxonomy and systematics, ethnobotany, pesticide science, environmental science, weed science, aquaculture, fisheries and marine science, equine science, animal and veterinary science, animal breeding, animal physiology, bio-resource engineering, agricultural engineering, precision agriculture, agriculture economics, agriculture extension, post-harvest technology, agroforestry, forestry, wood science, plant genetic resources, and herbal science.
2. Biotechnology – Plant tissue culture and its applications: plant transformation, micropropagation, secondary metabolite production, embryo rescue, germplasm conservation; mutagenesis and somaclonal variations; natural product and pharmaceuticals screening, profiling, bioassays and bioassay kit development; microbial molecular biology; microbial biotechnology; microbial diversity; animal cell culture; cell biology; signal transduction; and industrial enzymes.
3. Food science - Food technology, food processing, food microbiology, food safety and quality, food laws and regulations, ingredients and ingredient functionality, functional food, nutraceuticals, product formulation, food chemistry and toxicology, food engineering, food storage and distribution, consumer acceptance of foodstuffs, physical properties of food, and agrochemical residues in food.
Since 2017, JAB publishes 2 issues a year (June and December).