The Copyright Form must be added to submitted manuscripts and must be signed by all authors. By signing this form, the authors agree that if their article is accepted for publication in The Journal of Food, it will be published under the Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0). Under this license, authors retain the intellectual rights to the article but transfer their commercial rights to the Association of Food Technology. This license allows copying, editing, distributing, and reusing the material for non-commercial purposes, provided the source is cited. This is compatible with the Budapest Open Access Initiative's definition of open access.

The intellectual copyright of the published article belongs to the author(s) under the CC BY-NC 4.0 license.
Authors, if their article is accepted for publication, agree to transfer their commercial rights to the Association of Food Technology.

The CC BY-NC 4.0 license includes the following elements:
BY (Attribution): The original creator of the work must be credited.
NC (Non-Commercial): The work may only be used for non-commercial purposes.

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Authors are responsible for the articles they publish in The Journal of Food. The Editor, the Editorial Board, and the Publisher accept no liability for published articles.