The Journal would publish research papers on all the subjects related to the Food and Fermentation Technology. These include the work related to preservation, processing and fermentation technology. All aspects of food and fermentation technology would be considered. Papers on biotechnology, biochemical, toxicological aspects having bearing or are related with food would be welcomed. R & D work related to the fermentation covering microbiology, biochemical, genetics, indigenous fermented foods, toxicology or nutritive value would be included. Article highlighting the food standards and safety issues will be given special emphasizes. Preparation and evaluation of alcoholic beverage would be an important aspects of the articles published. The review on any aspect of food processing, composition, nutrition, and fermentation would be published/considered. Management of food processing industrial waste would be an integral component of the papers. The other aspects of food processing like low temperature, preservation, by typing dehydration, thermal processing, irradiation emerging technologies viz. ohmic preservative, pulse electric field, high pressure, preservation, enzymology, microbiological quality, food safety and standards, food engineering.
National Academy of Agricultural Science ( NAAS) Rating: 4.21 (2024)
International Journal of Food and Fermentation Technology is a Peer-Reviewed Journal
All the authors are requested to check the originality of their articles before submitting it to IJFFT. In case, any article is found to be Duplicate submission, fabricated data, cut and paste (Plagiarised), at ANY STAGE of processing of your article, following actions will be taken:
Rejection of the article
If the conduct is found to be grossly unacceptable i.e. submission of duplicate articles, the author will be blacklisted in International Journal of Food and Fermentation Technology.
Letter of conduct will be posted to the Head/Director of the department from where the study was conducted.
List of blacklisted authors will be shared amongst the Chief Editors of other Indian Journals