Chief Editor: Son Radu
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eISSN: 2550-2166

Food Research
Aim and Scope
Food Research is an open access international 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 innovation and business 
  • Post-harvest and agribusiness​

​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
  • i-journals
  • i-focus
  • Index Copernicus International (ICV Value = 68.26)
  • 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
Latest Issues
December 2019 In progress
Volume 3, Issue 6
October 2019
Volume 3, Issue 5
View Issues
August 2019
Volume 3, Issue 4
​Special Issue: 4th International Conference on Agricultural & Food Engineering
April 2019
Volume 3, Issue 2
Special Issue: 4th International Conference on Agricultural & Food Engineering
June 2019
Volume 3, Issue 3
February 2019
Volume 3, Issue 1
Announcement
  • Food Research is now indexed in Scopus
  • Food Research was rated with an ICV Value = 68.26
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21 & 22 Aug 2019, IIUM International Institute of Islamic Civilisation & Malay World (ISTAC)

Article In Press

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Amino acid composition of wild yam (Dioscorea spp.)
Doss, A., Tresina, P.S. and Mohan, V.R.
Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices
Zim, A.F.M.I.U., Akter, A., Ali, M.S., Anik, W.A., Ahmed, S. and Zamri, A.I.B.
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​