The Food Journal is a reputable open-access publication dedicated to advancing the field of food science and nutrition. With a focus on providing free access to high-quality research, the journal covers a wide range of topics, including food chemistry, microbiology, safety, sustainability, and culinary arts. Authors retain copyright while granting the journal first publication rights, ensuring transparency and adherence to ethical standards. The journal's history, sponsorship disclosure, privacy statement, and inclusion in an archival system further enhance its credibility. By facilitating global knowledge exchange, the Food Journal invites researchers and practitioners to contribute their innovative work and be part of a thriving community committed to advancing food science.

Vol. 2 No. 2 (2023): Food systems

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