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Food Research

Aim and Scope

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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. 

Journal Indexing

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• Scopus
• EuroPub
• CAS
• i-journals
• i-focus
• Index Copernicus International 
• 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 ​​

Latest Issues

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​​February 2025 In progress
​​Volume 9, Issue 1

Special Issue: 17th ASEAN Food Conference 2023 ​In progress
​Volume 8, Supplementary 8

Special Issue: 3rd International Nursing and Health Sciences Symposium (INHSS) 2022
​In progress
​Volume 8, Supplementary 6

Special Issue: International Conference on Biodiversity 2022 
​In progress
​Volume 8, Supplementary 5

View Issues

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December 2024
​​Volume 8, Issue 6

October 2024
​​Volume 8, Issue 5

August 2024
​​Volume 8, Issue 4

Special Issue: 12th Kuala Lumpur International Agriculture, Forestry and Plantation Conference (KLiAFP12) 2023 
​Volume 8, Supplementary 4

Special Issue: National Biotechnology Symposium (NBS) 2023
​Volume 8, Supplementary 7

Article In Press

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Total lactic acid bacteria, total dissolved solids, and organoleptic properties of cocogurt with the addition of stevia leaf extracts
Pramono, Y.B., Al-Baarri, A.N., Mulyani, S., Raharjanti, Z. and Puspitoasih, A.D.

Factors influencing Chinese consumers' green purchase intention: a quantitative analysis in the food industry
Jiang, J., Lau, T.C., Pang, S.M. and Tan, B.C​

Effects of calcium on physical properties and Fourier transformed infrared spectra of raw and sterilized goat milk 
Hawae, F., Pinkaew, S. and Pakdeechanuan, P.

The changes in the traditional food serving patterns in the Ganti Langse traditional ceremony in Ngawi, Indonesia during the COVID-19 pandemic: a philosophical study and symbolic meaning
Muharrom, M.V., Saddhono, K. and Sulaksono, D.

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.

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Food Research​

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