The Journal of Food (ISSN: 1300-3070; e-ISSN: 1309-6273) is the open-access, peer-reviewed scientific journal of the Food Technology Association. Launched in 1976, the Journal is published six times a year in Turkish or English. All published articles are made available under the CC BY-NC 4.0 license.
The Journal's aim is to disseminate scientific advances in food science and technology to researchers, academics, and industry professionals through a rigorous peer-review process. In this context, it publishes original research articles and reviews on food, primarily covering: the evaluation of agricultural products; food chemistry; food microbiology; food biotechnology; food production and processing technologies; the utilization of by-products and wastes; and food safety.
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 Editorial Board of The Journal of Food adheres to the principles and guidelines of the Committee on Publication Ethics (COPE), the Consolidated Standards of Reporting Trials (CONSORT), and the Strengthening the Reporting of Observational Studies in Epidemiology (STROBE).

Period Months