About the Journal

scifood logo

ISSN (online): 2989-4034

Scifood is an international, peer-reviewed, open access scientific journal dedicated to the dissemination of high-quality research in the field of food science and related disciplines. The journal publishes original research articles and review papers that advance scientific knowledge and practice.

Scifood adheres to the COPE Core Practices and follows internationally accepted standards for research integrity, reporting, and nomenclature within the field of food science.

The journal publishes manuscripts authored by researchers with established or emerging publication records in recognized international databases, including SCOPUS and Web of Science. Citation practices are expected to reflect the relevant international literature appropriate to the journal’s scope.

 

Aims and Scope

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 by an international collective of authors that offer a new perspective on food science.

 

Content Significance

Scifood publishes research that is relevant and valuable to both the international food science community and the broader scholarly audience served by major citation databases. The journal emphasizes applied and interdisciplinary research, bridging fundamental food science with food safety, food quality, processing technologies, sustainability, and regulatory practice. The journal provides a platform for research addressing region-specific challenges with global relevance, as well as for novel perspectives and methodological approaches that enrich the breadth of food science coverage within the SCOPUS and Web of Science Core Collection.

 

Open Access and License

Scifood is a fully open access journal. All articles are published with immediate and permanent open access under the Creative Commons Attribution–NonCommercial–NoDerivatives 4.0 International License (CC BY-NC-ND 4.0) https://creativecommons.org/licenses/by-nc-nd/4.0/.
This license permits non-commercial use, sharing, and distribution of the published work, provided that appropriate credit is given to the author(s) and the original publication in Scifood, a link to the license is provided, and the work is not modified or adapted.

The CC BY-NC-ND 4.0 license is applied to protect authors’ work from unauthorized commercial use and to preserve the integrity of the published scientific record.

 

Peer Review

All submitted manuscripts undergo a rigorous single-blind peer review process conducted by independent experts. Editorial decisions are based solely on scientific quality, originality, relevance, and compliance with ethical standards.

 

Publication Model

Articles are published continuously throughout the year within a single annual volume. Scifood is published exclusively in electronic format.

 

Indexing and Identification

Indexed in:

 All published articles are assigned a DOI.

 

Journal History

Scifood is the direct successor of Potravinarstvo Slovak Journal of Food Sciences, an established international journal with a continuous publication history spanning 20 years.

The journal was founded in 2007.

Former title: Potravinarstvo Slovak Journal of Food Sciences.

Former Journal website and archive: https://potravinarstvo.com

The current title, Scifood, has been used since Volume 19 (2025), reflecting the journal’s continued development and international profile while maintaining continuity in scope, editorial standards, and scholarly community.

 

Publisher and Ownership

Scifood is owned and published by:

 Haccp consulting

HACCP Consulting s.r.o.

Slivková 12, 951 01 Nitrianske Hrnčiarovce, Slovakia

Company ID (IČO): 55118771

VAT ID: SK2121871257

Registered in the Commercial Register of the District Court of Nitra, Slovakia, Section Sro, Insert No. 59185/N

Official journal website: https://scifood.eu

Publisher website: https://www.haccp.sk

 

Journal Policies

Journal policies, including publication ethics, peer review, APC, and author rights, are available at: https://scifood.eu/documents/policy.pdf

 

Journal Management and Editorial System

Scifood operates under an ISO 9001:2015 quality management system.

The journal is managed using Open Journal Systems (OJS) developed by the Public Knowledge Project.

 

Place of Publication

Nitra, Slovakia, European Union.

 

Price

Scifood is an open access journal. All content is freely available to readers, and the journal is not sold.

 

Place of Publication

Nitra, Slovakia, European Union.