The Journal of Food (ISSN: 1300-3070, e-ISSN: 1309-6273) is a periodical, peer-reviewed, open-access scientific publication of the Association of Food Technology. Launched in 1976, the journal has been freely and openly accessible to the public ever since. The journal has been publishing all articles under the CC BY-NC 4.0 license since 2017. As of 2026, the CC BY-NC 4.0 license logo will also be explicitly displayed on each published article. It is published six times a year, in February, April, June, August, October, and December, in either Turkish or English.
The Journal of Food publishes original experimental and clinical research articles, reviews, and short communications. Its purpose is to communicate and cooperate with the public and institutions by addressing issues such as the evaluation and control of agricultural products, obtaining products through modern methods, the appropriate utilization of by-products and wastes, and identifying and solving the related technological, microbiological, and economic problems concerning analysis and control, as well as nutrition issues and their solutions. Manuscripts are evaluated by at least two reviewers in a single-blind peer-review process, assessing originality, scientific merit, and presentation. Articles may include studies reporting novel research findings in food-related disciplines, introducing new methodologies in food science and technology, or offering new interpretations of existing data.
The Journal of Food is an open-access journal, meaning that all articles are available free of charge in accordance with the Budapest Open Access Initiative (BOAI) definition. The journal adheres to the standards of the Committee on Publication Ethics (COPE). All articles published are licensed under the Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) license.
The Journal of Food is indexed in ULAKBIM TR Index, CABI (including CAB Direct and CAB Abstracts), EBSCO Host, Scientific Indexing Services (SIS), BASE (Bielefeld Academic Search Engine), FAO AGRIS, Food Science and Technology Abstracts (FSTA), and Scilit.
Research Article
GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).