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eISSN: 2550-2166

Food Research
Aim and Scope
Food Research is an Open Access journal that publishes reviews, original research articles and short communications focusing on food science and technology, food service management, nutrition, nutraceuticals, food innovation, and agriculture food science.

The Journal welcomes papers within the intended scope as follows:
  • Food science and food chemistry
  • Food technology, food processing, and food engineering
  • Food safety and quality - microbiological and chemical
  • Sensory, habits, consumer behaviour/practice and preference
  • Nutrition and Dietetics
  • Nutraceuticals and functional food
  • Food service management
  • Food trends, innovation and business 
  • Post-harvest and agribusiness​
  • Food security 
  • Food packaging 

Studies should be of general interest to the international community of food researchers. 

​Food Research also publishes special issues of selected peer-reviewed papers from conferences, proceedings, seminars, meetings, etc. related to the aim and scope of the journal.
Journal Indexing
  • Scopus
  • EuroPub
  • i-journals
  • i-focus
  • Index Copernicus International (ICV Value = 89.65)
  • Directory of Open Access Journal (DOAJ)
  • Directory of Open Access Scholarly Resources (ROAD)
  • Scholarsteer
  • Malaysian Citation Index (MYCITE)
  • Directory of Research Journal Indexing (DRJI)
  • ​J-Gate
  • Bielefeld Academic Search Engine (BASE)
  • Google
  • ​Asean Citation Index  (New)
Latest Issues
Special Issue: Plantation for Life (In progress)
​Volume 4, Supplementary 5
Special Issue: Food Innovative Asia 2020
​Volume 4, Supplementary 4
Special Issue: 5th International Conference on Agricultural and Food Engineering Part 1 
​Volume 4, Supplementary 6
View Issues
October 2020 
Volume 4, Issue 5
December 2020 
Volume 4, Issue 6
June 2020
Volume 4, Issue 3
August 2020
Volume 4, Issue 4
February 2020 
Volume 4, Issue 1 
April 2020 
Volume 4, Issue 2

Article In Press

VIEW MORE
Quality assessment of flour and cookies from wheat, African yam bean and acha flours
Adeyanju, J.A., Babarinde, G.O., Olanipekun, B.F., Bolarinwa, I.F. and Oladokun, S.O.
Calcium fixation on fortified-rice made with various rice varieties
Wariyah, Ch., Anwar, C., Astuti, M. and Supriyadi
Food Research is an OPEN ACCESS journal that adheres to the Budapest Open Access Initiative (BOAI) definition of open access. All articles published in Food Research is freely available online and users have the right to read, download, copy, distribute, print, search, or link to the full texts of these articles.

Food Research​