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 behaviour 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 only. Otherwise the authors' copyrights remain unrestricted.

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

Digital archive – A policy for maintaining continuous access and saving  and archiving 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 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 Option
The Academic Publishing House of the University of Food Technologies, Plovdiv, offers of the authors possibility to publish their articles as open access.

Details on Open Access Articles
Both subscribers and the general public have open access to all articles published in this journal. There is no publishing fee for open access articles.

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.

Publication Fee
With Online Open, the author, institution or funder does not pay an article publication charge for the article to ‎be open access – making it instantly and freely available to everyone.

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

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.