In accordance with the policies of the Ministry of Science, Research and Technology that require the specialization of the country's scientific journals, the present journal “Food Research Journal” is a specialized branch in the field of food science and technology, which was derived from a former journal, named “Knowledge of Agriculture”. The license of the Food Research journal was finalized in June 2009 and authorized by the Faculty of Agriculture, University of Tabriz. In order to respect the history of this journal and appreciate the countless efforts of all the people who worked to establish and publish the journal since 1985, the title of “Knowledge of Agriculture” is also inserted on the cover of the journal. This journal in the field of food science and technology follows the overwhelming reception of articles from venerable scholars and academics. The journal is being published seasonally (four times a year). All published papers are licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). Users are free to share and adapt the material for any purpose, even commercially, as long as proper attribution is given to the authors and the journal. This is an open-access journal, which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access. It is noteworthy that the journal has succeeded in obtaining the Impact Factor from ISC (Islamic World Science Citation Center) and is also cited in the Scientific Information Database (SID), the Iranian Magazine Database (Magiran), and the CAB International Global Health. In order to reduce the time interval between submission and publication of the articles, and facilitate submitting and tracking the status of the articles, all the related processes are conducted electronically. For the respect of the researchers and readers, the editorial board of the journal considers any corrective ideas and suggestions.