Journal of Ongoing Food Research & Technology is a peer-reviewed, open-access journal that publishes research on the science, engineering and technology of food, from raw materials to the finished product. It is published online by SciMatic, and new articles are added to the current issue on a continuous basis. All full texts are free to read and download.

Aim

The journal gives food scientists, food technologists, and industry and regulatory professionals a place to publish careful, reproducible work that improves the quality, safety, nutritional value and sustainability of food. It welcomes work from established research groups and from early-career researchers alike.

Scope

Topics include, but are not limited to:

• Food chemistry and biochemistry: composition, bioactive compounds, proteins, lipids and carbohydrates, and how they change during processing and storage.
• Food processing and engineering: thermal and non-thermal technologies such as high-pressure processing, pulsed electric fields and cold plasma, as well as extrusion, drying, extraction and process modelling.
• Food microbiology and safety: spoilage and pathogenic microorganisms, decontamination, allergens, contaminants and risk assessment.
• Fermentation and food biotechnology: starter and probiotic cultures, enzymatic modification and the bioconversion of food materials.
• Preservation, packaging and shelf life: edible coatings, active packaging, natural preservatives and storage stability.
• Nutrition and functional foods: digestibility, health-promoting ingredients, and alternative and plant-based proteins.
• Product development and sensory science: new food products, consumer acceptability and quality evaluation.
• Sustainability and by-product valorisation: reuse of food-industry side streams, waste reduction and resource-efficient processing.
• Food analysis and quality: analytical methods, quality control, authenticity and food standards.

Article types

The journal publishes original research articles, review articles and conference proceedings in English. Submissions must be original, must not have been published before, and must not be under consideration elsewhere. Every manuscript is peer reviewed before it is accepted.