About the Journal

scifood logo

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.

ISSN 2989-4034 (electronic version, online)

Official journal website: https://scifood.eu

Current Journal Title: Scifood 

Former Journal Title: Potravinarstvo Slovak Journal of Food Sciences 

Former Journal website and past volume (Vol. 1 - Vol. 18.) archive: https://potravinarstvo.com

Indexing
Journal is indexed in:

Scifood is powered by the Open Journal Systems (OJS), a journal management and publishing system developed by the Public Knowledge Project.

 

Why publish with our journal?

  • All articles are peer-reviewed by two independent reviewers.
  • The author retains copyright.
  • Readers do not pay access fees, so articles are available to a wider audience.
  • Log in to the journal administration panel website for each author to view the article submission progress through the editorial process.
  • If accepted, the article will be published within 1 month.
  • The article will receive a CrossRef DOI for citation and link to the electronic document if published.
  • Scifood reads more than 100,000 readers per year.

 

Journal Policy: https://scifood.eu/documents/policy.pdf

Open Access: Scifood is an open-access journal, ensuring that all published articles are freely available to readers worldwide without subscription or paywall barriers. We are committed to disseminating high-quality research in food science, microbiology, and biotechnology to foster global knowledge exchange.

By publishing under an open-access model, we support the principles of accessibility, transparency, and scientific collaboration. All articles are licensed under [http://creativecommons.org/licenses/by-nc-nd/4.0/], allowing unrestricted use, distribution, and reproduction with proper attribution to the original work.

We are providing free online access to all published articles in our journal. Articles published in our journal can be:

  • downloaded,
  • shared,
  • used for scholar purposes,
  • used for commercial or non-commercial purposes.

If you decide to use articles published in our journal, you have to:

  • make a statement (citation), that the article was published in Scifood journal.

Journal Owner

HACCP Consulting s.r.o.
Slivková 12
951 01 Nitrianske Hrnčiarovce
Slovakia
IČO (Company ID): 55118771
DIČ: 2121871257
IČ DPH (VAT ID): SK2121871257
We are the VAT payer. 

The company is registered in the Commercial Register of the District Court of Nitra, Slovakia, Insert number: 59185/N.


Journal Publisher

Haccp consulting

HACCP Consulting s.r.o. www.haccp.sk (owner and provider of the www.potravinarstvo.com, www.potravinarstvo.net, www.potravinarstvo.org, www.potravinarstvo.sk, www.scifood.eu and www.legestic.org).
Slivková 12
951 01 Nitrianske Hrnčiarovce
Slovakia
European Union
IČO (Company ID): 55118771
DIČ (Tax ID): 2121871257
IČ DPH (VAT ID): SK2121871257
We are the VAT payer. 

The company is registered in the Commercial Register of the District Court of Nitra, Slovakia, Insert number: 59185/N.

PKP OJS administration, article-processing services (typesetting, formatting, final layout preparation, PDF generation) can be provided by contractual partners. 

Editor-in-Chief:
2007 - 2024 doc. Ing. Peter Zajac, PhD.

Periodicity: Articles are published continuously during the year in a single issue (January-December).

English Language: The article has to be proofread by an English professional with a certificate (translator or professional company) before the article is submitted to the journal editorial system. Authors should upload the confirmation of the English language proofreading. The clarity of the English is consequently checked by an English Editor and Grammarly premium software after the article revision and before publication).

Graphical Layout: Scifood

Publication format: Articles are published only in electronic format (PDF). 

Price: unmerchantable.

Distribution: HACCP Consulting s.r.o., Slovakia, European Union.

Place of Edition: Nitra, Slovakia, European Union.

Legal information and authors' rights: authors and advertisers are legally responsible for the information published in articles or advertisements. Scifood, Editor-in-Chief, Editors, and Editorial Board are not responsible for any third parties' damages or claims for compensation arising out of or in connection with published articles or advertisement in Scifood.

Journal Management: We have implemented international standard ISO 9001:2015 Quality management systems.  Requirements. All processes are described in quality management system documentation, which consists of a quality manual, guidelines and records.

Journal Title History:

Vol. 19, 2024 Scifood (Published in English) Indexed in SCOPUS

Vol. 18, 2024 Potravinarstvo Slovak Journal of Food Sciences (Published in English) Indexed in SCOPUS

Vol. 17, 2023 Potravinarstvo Slovak Journal of Food Sciences (Published in English) Indexed in SCOPUS

Vol. 16, 2022 Potravinarstvo Slovak Journal of Food Sciences (Published in English) Indexed in SCOPUS

Vol. 15, 2021 Potravinarstvo Slovak Journal of Food Sciences (Published in English) Indexed in SCOPUS

Vol. 14, 2020 Potravinarstvo Slovak Journal of Food Sciences (Published in English) Indexed in SCOPUS

Vol. 13., 2019 Potravinarstvo Slovak Journal of Food Sciences (Published in English) Indexed in SCOPUS

Vol. 12., 2018, Potravinarstvo Slovak Journal of Food Sciences (Published in English) Indexed in SCOPUS

Vol. 11., 2017, Potravinarstvo Slovak Journal of Food Sciences (Published in English) Indexed in SCOPUS. We have changed the journal title due to the international interest for publication in our journal and for better international recognition of the journal. We are using the original Slovak title Potravinarstvo (Food industry) with the new English title Slovak Journal of Food Sciences. Indexed in SCOPUS

Vol. 10., 2016, Potravinarstvo® Scientific journal for food industry (Published in English) Indexed in SCOPUS

Vol. 9., 2015, Potravinarstvo® Scientific journal for food industry (Published in English) Indexed in SCOPUS

Vol. 8., 2014, Potravinarstvo® Scientific journal for food industry (Published in English) Indexed in SCOPUS

Vol. 7., 2013, Potravinarstvo® Scientific journal for food industry (Published in Slovak)

Vol. 6., 2012, Potravinarstvo® Scientific journal for food industry (Published in Slovak)

Vol. 5., 2011, Potravinarstvo® Scientific journal for food industry (Published in Slovak)

Vol. 4., 2010, Potravinarstvo® Scientific journal for food industry (Published in Slovak)

Vol. 3., 2009, Potravinarstvo® Scientific journal for food industry (Published in Slovak)

Vol. 2., 2008, Potravinarstvo® Journal for food professionals (Published in Slovak)

Vol. 1., 2007 Potravinarstvo® (In Slovak)

 

Author Copyright Notice:

Author rights: Authors who publish in this journal are copyright holders. The title page of each article should contain copyright information: © Year, Authors. The authors agree to the following.

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License:
    http://creativecommons.org/licenses/by-nc-nd/4.0/ allows others to share the work to acknowledge the work's authorship and initial publication in this journal.
  2. Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during submission. It can lead to productive exchanges and earlier and more published work citations.

Notice for users of https://scifood.eu website: Any use of information provided at scifood.eu is prohibited without written agreement with the journal owner. The person using scifood.eu may: view, download, store, share, and adapt copies of articles published in the Scifood, and can also use these articles for personal, non-commercial, or commercial use. Any using or copying of articles published in our journal in whole or in part is for free and must include the bibliographic citation, including author names, date of publication, article title, journal title (Scifood), the URL or doi link to the article based on the common citation styles (e.g. APA, MLA, ISO 692 etc.).  In no event shall Scifood, Editor and Editorial Board be liable for any special, incidental, indirect or consequential damages of any kind arising out of or in connection with the use of the articles or other material derived from the journal, whether or not advised of the possibility of damage, and on any theory of liability.