Food Science and Applied Biotechnology is an international journal that provides an advanced forum for studies related to the fundamentals and innovations in food science and applied biotechnology. It is a double-blind peer-reviewed journal that publishes high-quality research papers in the areas of food science and technology, applied biotechnology, bioprocess engineering and food engineering. The journal provides rapid turnaround time for reviews and publication.

Food Science and Applied Biotechnology publishes original research papers, critical reviews, short communications and technical notes on the latest developments in food science and biotechnology with strong emphasis on originality and scientific quality.

Food scientists, food technologists, food engineers, food chemists, food microbiologists, food biotechnologists, food process engineers, hoteliers, foodservice agents, etc.

Food Science, Food Technology, Biotechnology, Life Sciences, Biochemical Engineering, Food Process Engineering

Publishing Ethics
The publication of articles in this peer-reviewed journal is an essential part of the development of a rational and estimable network of knowledge. It reflects the quality of the work of authors and third parties supporting them. Articles that are peer-reviewed sustain and embody the research method. Consequently, it is important to set standards of expected ethical behavior for all participants involved in the publishing process: authors, peer reviewers, journal editors, the publisher and the community of society-owned or sponsored journals.

Author Policies
The Academic Publishing House of the University of Food Technologies in Plovdiv works in cooperation with librarians, the research community, funders and other stakeholders to develop policies which can help our customers and make clear our position on key issues.

Policy support
Accessibility – A policy that makes our products fully accessible to a wide range of users, regardless of their physical abilities;

Article withdrawal – A policy for article removal or retractions;

Copyright – The policy of the Academic Publishing House of UFT Plovdiv focuses on copyright in publishing;

Cross Mark – A policy that maintains the integrity and completeness of research records;

Digital archive – A policy for maintaining continuous access and saving the published content;

Editorial independence – A policy based on self-dependent editorial decisions;

Hosting Content – A detailed approach of the Academic Publishing House of UFT Plovdiv aimed at maintaining the summarized content of the published information;

Open access licenses – A policy concerning user licenses for open access to the journal content;

Pricing – Details on the price setting for open access and subscription options;

Privacy – Principles of data privacy;

Research data – The scientific data policy and respective principles;

Sharing articles – The policy of the Academic Publishing House of UFT Plovdiv concerning article sharing;

Text and data mining  – The policy of the Academic Publishing House of UFT Plovdiv on text and data mining.

It covers the rights related to the issuance and dissemination of research. It defines the ways in which the authors, the publisher and the wider community can use, publish and distribute articles.

Journal author rights
The purpose of the Academic Publishing House of UFT Plovdiv is to publish and distribute research papers with established publishing rights. A publication agreement is signed between the authors and the Academic Publishing House of the University of Food Technologies in Plovdiv. This agreement settles cases of transfer or licensing of copyright to the publisher and authors retain significant rights to use and share their own published articles. The Academic Publishing House of UFT Plovdiv supports and promotes the need for authors to share, maximize and distribute the results of their research.

Open Access options
The Academic Publishing House of the University of Food Technologies, Plovdiv, offers authors options to publish their articles as open access.

Details on Open Access Articles

Both subscribers and the wider general public have free access to articles with permitted reuse. An open access publication fee is payable by authors or their research funder. The article will become open for free access only after the fee has been paid by the authors or their sponsoring foundations.

Online Open provides:

  • High-quality and authoritative publishing standards;
  • High visibility, as all articles are made freely available online for everyone immediately after publication;
  • Copyright retention – authors retain the copyright for their article at all times;
  • Easy compliance with open access mandates;
  • Reuse and immediate deposit of the final article in any website or repository.

 The same process is applied to all open online articles, like other peer-reviewed manuscripts. Initially, they will be reviewed, and then accepted or rejected based on their own quality. Online open access is only available for articles accepted for publication. The Academic Publishing House of UFT Plovdiv ensures that the Online Open access fees charged for an article in no way affect the peer review process and the decision on its acceptance or rejection for publication.

 Publication Fee: With Online Open, the author, institution or funder pays an article publication charge for the article to ‎be open access – making it instantly and freely available to everyone. Article publication charge amounts vary by article type. ‎

 User Rights
All articles published open access will become immediately and permanently free for everyone to read and ‎download.

Fees and Charges
Food Science and Applied Biotechnology
is a journal which offers authors two choices to publish their research:
1. Authors are not required to pay handling fee if they publish a regular article, and this article is not open access. Practically the publication is free of charge.
2. The authors are required to pay a fee to the journal for the Open Access option.

Open Access Publication Fee: To provide open access, this journal has a publication fee which needs to be met by the authors or their research funders for each article published open access. The open access publication fees for this journal are:

  • Original research articles - € 100;
  • Review articles - € 150;
  • Short communications - € 75;
  • Original perspectives and spotlights - € 50;
  • Research notes - € 30;
  • Book reviews - € 100;
  • Announcements for conferences and seminars - € 200;
  • Abstracts of successfully defended doctoral dissertations in the fields of Food Science, Food Technology, Food Engineering, Food Biotechnology, Food Chemistry and Biochemistry, Food Microbiology - € 50.

Note: The fees specified do not include 20% VAT and bank transfers taxes.

Proofs and Reprints
Page proofs are considered the final version of the manuscript. No changes will be made in the manuscript proof stage, except for typographical or minor technical errors. As Food Science and Applied Biotechnology will be published freely online to attract a larger audience, authors and other visitors will have free electronic access to the full text (in PDF) of the article. Authors and other visitors can freely download a PDF file from which they can print unlimited copies of their article.