Journal of Food technology and Food Chemistry (JFTFC) is an online international open access journal which inspires the publication of new information and thus enhances the awareness, provide benefits to the readers, students, research scholars etc. in the areas of food and nutrition. 

The articles in JFTFC may cover the information related to Nutrition, Food Chemistry, Food Biotechnology, Food Ecology, Food Engineering Practices, Food Safety and Storage, Quality Assurance, Food Processing etc.

About JFTFC

Peer Review Policy

All research articles published in a JFTFC journal undergo full peer review, key characteristics of which are listed below:
  • Simultaneous submissions of the same manuscript to different journals will not be accepted.
  • Manuscripts with contents outside the scope will not be considered for review.
  • All research articles are reviewed by at least two suitably qualified experts.
  • All submitted manuscripts are treated as confidential documents. We expect our Board of Reviewing Editors and reviewers to treat manuscripts as confidential material as well.


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Open Access

Open Access provides free availability of the research work done by scholars to the entire scientific community on the internet without the expectation of any payment where the readers can download, use, copy, distribute and print or use them for any lawful purpose.

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Publication Ethics

Journals requires all authors to adhere to the ethical standards as prescribed by the Committee on Publication Ethics (COPE), International Committee of Medical Journal Editors (ICMJE), International Association of Scientific, Technical & Medical Publishers (STM), and World Association of Medical Editors (WAME).

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Plagiarism Policy

Plagiarism is when an author attempts to pass off someone else's work as his or her own. Duplicate publication, sometimes called self-plagiarism, occurs when an author reuses substantial parts of his or her own published work without providing the appropriate references. This can range from getting an identical paper published in multiple journals, to 'salami-slicing', where authors add small amounts of new data to a previous paper.

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Fast and efficient online submission system