About Journal

Journal of Food Research (JFR) is an international, double-anonymized peer-reviewed, open-access journal published by the Canadian Center of Science and Education. The journal publishes original research articles, applied studies, and educational articles in the fields of food science and food technology.

The journal is under the editorial leadership of Antonello Santini, PhD, Professor of Food Chemistry, Department of Pharmacy, University of Napoli Federico II, Napoli, Italy.

Authors are encouraged to submit complete, original, unpublished manuscripts that are not under review by any other journal. All published articles are freely available online.

Focus and Scope

Journal of Food Research publishes scientific, technological, applied, and educational scholarship on foods and food systems. Areas of interest include food chemistry and toxicology; food microbiology; quality, safety, and risk assessment; processing, engineering, and physical properties; novel foods and ingredients; sensory evaluation; nutrition, health, nutraceuticals, and functional foods; preservation, storage, packaging, and shelf life; and analytical methods and quality control.

Regulation, standards, policy, consumer behavior, economics, marketing, culture, and history are considered when directly connected to food products, food quality, food safety, food technology, nutrition, or food‑system performance.

Research articles should define a food‑related question, use a transparent design, and explain the significance of the evidence beyond one product or setting. Methods articles must report validation against suitable references or performance criteria. Reviews require a critical and traceable synthesis; hypothesis papers require a coherent, researchable proposition; and educational articles should evaluate learning or practice in food science or technology.

The journal excludes clinical studies without a food or dietary mechanism, general agricultural production research, descriptive marketing or policy commentary, culinary narratives without a research contribution, and routine assays or preference surveys that do not generate transferable food knowledge.