ISSN 2989-4034 online
About the Journal
Aims & Scope: Scifood is an international peer-reviewed scientific journal. We publish high-quality original scientific articles and review articles as OPEN ACCESS. Articles are freely available online. The journal covers areas including food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machinery. We welcome articles created by an international collective of authors that bring a new perspective to food science.
Current Issue
Vol. 20 (2026): Scifood
All articles published in this issue have undergone a peer-review process in accordance with the journal’s editorial and ethical policies and are published as open access.
Articles are published continuously within a single annual volume.
A complete list of published articles and the annual acknowledgement of reviewers is provided in the summary PDF document published at the end of the year.
Published:
2026-01-01
