IJFER Magazine; It is a peer-reviewed scientific journal published twice a year in print and electronically, in October and April. Articles where various scientific research methods are applied are accepted and IJFER Journal editorial board is evaluated by national and international experts. IJFER Magazine; uses the double-sided blind review process and authors do not know the names of the referees, and the referees do not know the names of the authors in all stages of the review process. In the article acceptance process, the entire publishing process is followed using the DergiPark online system provided by TÜBİTAK-Ulakbim. Thanks to the infrastructure provided by DergiPark, articles in IJFER Magazine become available to national and international access, allowing different audiences to reach.
In IJFER Journal based on Social Sciences; Especially Food Processing, Food Preservation, New Technologies, Food Safety, Food Quality etc. Works are accepted and published within the scope of scientific studies in scientific fields and related fields in social sciences, which will cover the topics of future prospective food engineering and their related topics such as nutrition, food and healthy life, agriculture, economy and sustainability.
Articles must be prepared according to the draft article and sent together with similarity report. Articles with more than 15% similarity rate will not be accepted.
Editorial Board of IJFER Magazine