About the Journal

FAQs

1. What is the Journal of Food Sciences?

The Journal of Food Sciences is a peer-reviewed, open access journal that publishes original research articles, reviews, and short communications on all aspects of food science and technology.

2. Who hosts the Journal of Food Sciences?

The Journal of Food Sciences is hosted by CARI Journals and carries the online ISSN: 2789-3383.

3. What is the main aim of the Journal of Food Sciences?

The Journal of Food Sciences aims to provide a platform for researchers, academics, professionals, and students to share and disseminate their findings, innovations, and solutions in the field of food sciences.

4. What topics are covered by the Journal of Food Sciences?

The Journal of Food Sciences covers topics including food chemistry, microbiology, engineering, processing, safety, quality, nutrition, biotechnology, packaging, storage, preservation, and sensory evaluation.

5. Who can submit papers to the Journal of Food Sciences?

The Journal of Food Sciences welcomes submissions from authors around the globe, including researchers, academics, and professionals in the food science field.

6. What are the publication fees for the Journal of Food Sciences?

The Journal of Food Sciences offers affordable publication fees to support authors in sharing their research widely.

7. In which databases is the Journal of Food Sciences indexed?

The Journal of Food Sciences is indexed in several databases, including Google Scholar, EBSCO Host, Crossref, Academia, ResearchGate, and many more.

8. Does the Journal of Food Sciences provide hardcopy prints of published articles?

Authors can order hardcopy prints of the journal issues containing their papers on demand by paying the required fee.

9. Are publication certificates issued by the Journal of Food Sciences?

Yes, the Journal of Food Sciences issues publication certificates shortly after a paper is published, which is also indexed on Google Scholar and Crossref with a DOI.

10. Why is the Journal of Food Sciences considered reputable and reliable?

The Journal of Food Sciences is a reputable and reliable source of scientific information for the food industry and academia, helping scholars advance knowledge and practice in food sciences while reaching a wide audience.