Aims and Scope

The Food Research Journal (Food Res J) is an open access, double-blind, peer-reviewed, quarterly scholarly journal dedicated to the advancement of scientific knowledge in the broad field of food science and food technology research. The journal aims to publish original research articles, review papers, and short communications that contribute to theoretical development, methodological innovation, and applied solutions in food systems.

The journal provides a platform for researchers, academics, and industry specialists to disseminate findings related to the science, technology, safety, quality, and sustainability of food. While published primarily in Persian to support regional scientific communication, the journal encourages research aligned with international standards and global scientific developments in food science.

The scope of the journal includes, but is not limited to:

• Food chemistry and biochemistry
• Food microbiology and safety
• Food processing and preservation technologies
• Food engineering and packaging systems
• Functional foods and nutraceuticals
• Sensory analysis and consumer studies
• Food quality control and standardization
• Food biotechnology
• Nutrition-related aspects of food science
• Sustainable food production and food systems
• Agricultural raw materials and post-harvest technology
• Traditional and indigenous food products studied through modern scientific approaches

The journal prioritizes studies that demonstrate methodological rigor, reproducibility, and clear scientific contribution. Descriptive or purely technical reports without analytical depth are not considered suitable.

All articles include English titles, English structured abstracts, and keywords to ensure international visibility and discoverability within global indexing systems.