The main objectives of the ITU Journal of Food Science and Technology, as a fully open-access publication, are:

1. To ensure that scientific outputs obtained in the field of food processing and engineering, food science, food safety and preservation, food biotechnology and physical, chemical and sensory properties of foods are shared with relevant stakeholders,
2. To contribute to the scientific and technological progress of the whole society,
3. Raising awareness on food-related issues.

The scope of the ITU Journal of Food Science and Technology consists of the topics listed below:

• Food Chemistry
• Food Technology
• Food Microbiology
• Food Engineering
• Biotechnology
• Nutrition
• Sensory Analysis
• Food Safety
• Aquaculture
• Food Marketing
• Food Packaging
• Food Regulation
• Sustainability and Waste Evaluation