International Journal of Food Science & Technology
Oxford University Press
Journal websitePeer review: Other
Evaluation status available after sign-in
About the journal
International Journal of Food Science & Technology is an open-access journal published by Oxford University Press in United Kingdom, publishing in english. It is listed in DOAJ according to the sources read. Declared publication charge: 2,000 GBP. Declared review time at DOAJ: 18 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Oxford University Press
- ISSN
- 0950-5423 · 1365-2621
- Country
- United Kingdom
- Languages
- english
- Access
- Open access
- Declared publication charge
- 2,000 GBP
- Articles in DOAJ
- 0
- Declared review time
- 18 weeks
- Declared peer-review model
- other
- Official website
- https://academic.oup.com/ijfst
Index listings
- DOAJ · 2025-05-06
- Indexing
- DOAJ
- APC
- 2,000 GBP
- Declared review time (DOAJ)
- 18 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
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- Choose your university and rank below ↓
Methodology signals (dated facts from their sources)
Details of the evaluation under the published methodology are shown to signed-in users (free).
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Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Articles in DOAJ
0
Average review time (journal-declared via DOAJ)
18weeks
Works in OpenAlex
12147
Last recorded publication year
2026
Reported by OpenAlex in 2 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core
h-index
157
i10-index
7166
From OpenAlex open data (CC0).
Editorial & policy12
- Last DOAJ review date
- 2025-05-06
- Added to DOAJ
- 2025-05-06
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- CLOCKSSLOCKSSInternet ArchivePMCPortico
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- CLOCKSSPortico
- Editorial board
- Official page ↗
- Open references deposited at Crossref
- 96%
- ORCID iDs in current deposits
- 76%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
- APC waiver policy
- View policy
- Peer-review policy
- View policy
Identity & continuity4
- Alternate titles
- International journal of food science and technology
- Source type
- journal
- NLM unique ID (PubMed)
- 9882893
- Society affiliations
- Institute of Food Science & Technology
Classification2
Subjects (DOAJ)
Technology: Chemical technology: Food processing and manufacture
LCC codes
TP368-456
Subject areas
- Food and Agricultural Sciences
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Proteins in Food Systems
- Food composition and properties
- Meat and Animal Product Quality
- Food composition and properties
- Food composition and properties
Show all subjects (75)
- Postharvest Quality and Shelf Life Management
- Proteins in Food Systems
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Protein Hydrolysis and Bioactive Peptides
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Polysaccharides Composition and Applications
- Postharvest Quality and Shelf Life Management
- Postharvest Quality and Shelf Life Management
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Microencapsulation and Drying Processes
- Edible Oils Quality and Analysis
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Advanced Scientific Research Methods
- Protein Hydrolysis and Bioactive Peptides
- Nanocomposite Films for Food Packaging
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
- Nanocomposite Films for Food Packaging
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Seed and Plant Biochemistry
- Microbial Inactivation Methods
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Nanocomposite Films for Food Packaging
- Essential Oils and Antimicrobial Activity
- Phytase and its Applications
- Phytase and its Applications
- Food Drying and Modeling
- Food Drying and Modeling
- Sensory Analysis and Statistical Methods
- Sensory Analysis and Statistical Methods
- Food Chemistry and Fat Analysis
- Food Chemistry and Fat Analysis
- Food Quality and Safety Studies
- Food Quality and Safety Studies
- Biochemical Analysis and Sensing Techniques
- Aquaculture Nutrition and Growth
- Aquaculture Nutrition and Growth
- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Agricultural Engineering and Mechanization
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Food Chemistry and Fat Analysis
- Edible Oils Quality and Analysis
- Edible Oils Quality and Analysis
- Essential Oils and Antimicrobial Activity
- Polysaccharides and Plant Cell Walls
- Polysaccharides and Plant Cell Walls
- Listeria monocytogenes in Food Safety
- Agricultural and Biological Research
- Animal Nutrition and Physiology
- Animal Nutrition and Physiology
- Radiation Effects and Dosimetry
Keywords (DOAJ)
- food technology
- food manufacturing
- food packaging
- food preservation
- food processing
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