About the Journal

The International Journal of Food Sciences (IJF) is a monthly, peer-reviewed, open access journal published by IPRJB Journals. The aim of the journal is to provide a platform for researchers, academics, professionals and students to share and disseminate their original and innovative research in the field of food sciences. The scope of the journal covers all aspects of food sciences, including food chemistry, food microbiology, food engineering, food processing, food quality, food safety, food nutrition and food biotechnology. The journal has an ISSN number 2789-7680 (online) and a DOI prefix 10.47604/ijf. The journal is indexed in EBSCOhost, Google Scholar, Scilit, Crossref and ResearchGate. The journal has a fast peer-review process of between 2 weeks to 2 months with an experienced editorial team. The peer-review process is double-blinded, which means that both the reviewers and the authors do not know each other's identities. The authors retain the copyright of their papers and each paper is appended a DOI for easy citation and access. Publishing in the International Journal of Food Sciences (IJF) is important because it can enhance the visibility and impact of your research, as well as contribute to the advancement of knowledge and innovation in the field of food sciences.