Journal for Food and Raw Materials is a leading food science journal that focuses on studying ingredients from farm to table. Food science ensures safe, nutritious, and sustainable food production while developing innovative solutions to meet global nutritional needs and reduce waste. This journal focuses on publishing innovative research with regard to improving food quality and its shelf life. This journal gives primary importance to innovative research about climate-resistant crops, better ways to preserve healthy nutrients in foods, and new technologies like blockchain and AI for tracking food origins. This journal helps farmers to get the necessary inputs and knowledge from food scientists and nutrition experts to improve our food supply. On the whole, JFRM connects important discoveries about raw materials with practical applications for better food.