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Authors are encouraged to submit complete, original, unpublished manuscripts that are not under review by any other journal.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Journal of Food Research publishes original, unpublished manuscripts in food science and food technology. Submissions should present sound scientific, technological, applied, or educational contributions relevant to food materials, processing, quality, safety, nutrition, and related food systems.

Topics within the journal's scope include:

- Food chemistry and toxicology
- Food microbiology
- Food quality, safety, and risk assessment
- Food processing, engineering, and physical properties
- Novel foods, ingredients, and sensory evaluation
- Food nutrition, health, nutraceuticals, and functional foods
- Food preservation, storage, packaging, and shelf-life studies
- Analytical methods and quality control for foods
- Food regulations, standards, and policy as they relate to food quality, safety, or technology
- Consumer studies, food economics, and marketing where directly connected to food products, food quality, or food systems
- Food culture and history where clearly linked to food science, technology, safety, nutrition, or food systems

The journal also considers concise reviews, hypothesis papers, and educational articles when they fall within the above areas.