Rice is the primary food for more than half the people in the world. It is the seed of a grass and is the staple of many cuisines from Asia to Mexico to Africa because it is rich in protein, starch, minerals, and vitamins, and low in calories and fat. It is the seed of the grass species Oryza sativa or Oryza glaberrim. As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production , after sugarcane and maize. The science of rice deals with the the study of rice its factors.
Journal of Rice Science is a multidisciplinary, scholarly journal for the rapid publication of innovative research covering all aspects of neurology related to rice science. All received manuscripts such as original/research articles, case reports, review articles, Mini reviews, Clinical images, letters to the editor, short commentaries, editorials etc., will go through Double Blind Peer Review and final decision shall be based on the high level of quality by providing free access to all the readers across the world.