ISSN: 2455-4898 (Online)
Peer Review Process: Blind Peer Review Process
Frequency of Publication: Bimonthly [6 issues per year]
Accessibility: Open Access
Plagiarism Checker: Plagiarism X
DOI : doi.org/10.22271/food
Researchers can publish articles in the field of gastronomy and food science, animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences, applied culinary and food science, technology, new culinary concepts, nutrition, food service, global tendencies in food (health, globalisation, ethnic flavours, etc., food microbiology, food-borne pathogens, fermentation, food engineering, chemistry, biochemistry, rheology, and sensory properties, novel ingredients and nutrigenomics, emerging technologies in food processing and preservation, biotechnology applications, nanomaterials in food systems, etc.