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ACS Food Science and Technology

ACS - American Chemical Society (United States)

ACS Food Science & Technology is an international forum for cutting-edge original research in all areas of food science, technology, engineering, and nutrition. This interdisciplinary journal is focused on reports of new research

ACS Food Science & Technology is an international forum for cutting-edge original research in all areas of food science, technology, engineering, and nutrition. This interdisciplinary journal is focused on reports of new research related to characterization, development, processing, and safety of foods, as well as food waste and byproducts as sources of food additives.

The journal encourages submissions across all areas of fundamental and applied research in food sciences, with a special emphasis on topics including, but not limited to, areas of:

  • Food security: Food science and microbiology; food toxicology and chemical food safety; nutrition; novel foods.
  • Food preservation: Food quality and authenticity/origin; food engineering; food processing and packaging; nanotechnology and materials science in food.
  • Health-promoting food ingredients: functional foods; bioavailability and microbiome.
Technology: multidisciplinary
Open access
  • Author-paid optional open access
Self-archiving
Publication languages
  • English
Journal reputation
ISSN L
2692-1944
Frequency
12 issues/year (Monthly)
Article types
Research articles
Reviews
Short articles
Commentaries
Letters
Opinions
Publishing costs
No
Cost of optional open access
4000 $ for a CC-BY-NC-ND license and 4500 $ for a CC-BY license. (updated 15/04/2024)
Research data access policy
Deposit recommended
Data repositories recommended by the journal
Last updated : 15/04/2024

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