Journal of Food Technology and Food Chemistry (JFTFC) is an international, open access journal which deals with the modern studies of food production, chemistry, processing, analysis, preservation, and adulterations, etc. It also publishes research works related to enhancement of the nutritional value of foods.
The journal endeavors to provide a platform to worldwide food scientists and technologists to share their knowledge by publishing peer reviewed significant research works. JFTFC accepts all types of articles including research, review, case reports, and editorials in all aspects of chemistry, microbiology, and physiology, etc.
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High Visibility for Global Exposure and Impact
Journal of Food Technology and Food Chemistry is an open access journal with an aim to globalize the latest advancements in all major disciplines of Life Sciences and Technology. Articles published here will be available and accessible online for free. Journal of Food Technology and Food Chemistry will be a perfect platform to showcase your research thoughts and explore your ideas. It defines the relationship between publisher, editor and other parties at the same time foster editorial independence.
We accept the publication of full length research article, review article, case reports, short communication, etc., with quality publication by our high standards and through the peer review process by our eminent editorial board members.