About the journal
Frontiers in Food Science and Technology is an open-access journal published by Frontiers Media S.A. in Switzerland, publishing in english. It is listed in DOAJ according to the sources read. Declared publication charge: 1,950 CHF. Declared review time at DOAJ: 15 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- Frontiers Media S.A.
- ISSN
- 2674-1121
- Country
- Switzerland
- Languages
- english
- Access
- Open access
- Declared publication charge
- 1,950 CHF
- Articles in DOAJ
- 225
- Declared review time
- 15 weeks
- Declared peer-review model
- peer_review
Index listings
- DOAJ · 2022-11-20
- Indexing
- DOAJ
- APC
- 1,950 CHF
- Declared review time (DOAJ)
- 15 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)
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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
225
Most recent article
last month
Average review time (journal-declared via DOAJ)
15weeks
Works in OpenAlex
249
Last recorded publication year
2026
h-index
20
i10-index
54
From OpenAlex open data (CC0).
Editorial & policy13
- Last DOAJ review date
- 2025-05-13
- Added to DOAJ
- 2022-11-20
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- CLOCKSS
- Observed digital preservation (Keepers registry)— snapshot 2026-09-21
- CLOCKSS
- Editorial board
- Official page ↗
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 93%
- ORCID iDs in current deposits
- 0%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
- APC waiver policy
- View policy
- Peer-review policy
- View policy
Identity & continuity1
- Source type
- journal
Classification2
Subjects (DOAJ)
LCC codes
Subject areas
- Food composition and properties
- Food composition and properties
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Protein Hydrolysis and Bioactive Peptides
- Microbial Inactivation Methods
Show all subjects (50)
- Microbial Inactivation Methods
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Seed and Plant Biochemistry
- Microencapsulation and Drying Processes
- Postharvest Quality and Shelf Life Management
- Postharvest Quality and Shelf Life Management
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Listeria monocytogenes in Food Safety
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Listeria monocytogenes in Food Safety
- Food Drying and Modeling
- Microbial Metabolites in Food Biotechnology
- Food Drying and Modeling
- Microbial Metabolites in Food Biotechnology
- Sensory Analysis and Statistical Methods
- Sensory Analysis and Statistical Methods
- Food Safety and Hygiene
- Food Waste Reduction and Sustainability
- African Botany and Ecology Studies
- Consumer Attitudes and Food Labeling
- African Botany and Ecology Studies
- Consumer Attitudes and Food Labeling
- Food Waste Reduction and Sustainability
- Food Safety and Hygiene
- Biochemical Analysis and Sensing Techniques
- Algal biology and biofuel production
- Algal biology and biofuel production
- Agriculture Sustainability and Environmental Impact
- Food Chemistry and Fat Analysis
- Food Supply Chain Traceability
- Biochemical Analysis and Sensing Techniques
- Food Chemistry and Fat Analysis
- Agriculture Sustainability and Environmental Impact
- GABA and Rice Research
Keywords (DOAJ)
- food engineering
- food packaging
- food preservation
- food safety
- food processing
- food science
Community confirmations — what users saw in MJL or Scopus Sources; not platform verification and never part of any score.
The journal's record in other sources:Web of Science MJLDOAJ