Overview
Food Science and Applied Biotechnology (e-ISSN: 2603-3380) 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, food process engineering, food chemistry and biochemistry, food microbiology and safety, food ecology and toxicology, food and nutrition, dietetics and catering. The journal ensures rapid turnaround time for reviews and publication.

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

Readership
Food scientists, food technologists, food engineers, food chemists, food microbiologists, food biotechnologists, food process engineers, hoteliers, foodservice agents, HACCP team members, etc.

Keywords
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. For more information about the ethics of publication please refer to: https://www.ijfsab.com/index.php/fsab/Ethics_and_malpractice_statements

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 clarify 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 the University of Food Technologies in 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, 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 the University of Food Technologies in 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 pricing of 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 the University of Food Technologies in Plovdiv concerning article sharing;

Text and Data Mining – The policy of the Academic Publishing House of the University of Food Technologies in Plovdiv on text and data mining.

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

Journal Author’s Rights
The aim of the Academic Publishing House of the University of Food Technologies in Plovdiv is to publish and distribute research papers with established publishing rights. A publication agreement is signed between 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, while authors retain significant rights to use and share their own published articles. The Academic Publishing House of the University of Food Technologies in 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 in Plovdiv offers authors the possibility of publishing their articles as open access only.

Details on Open Access Articles
Both subscribers and the general public have open access to all articles published in this journal.

IMPORTANT INFORMATION: Effective October 1, 2024, the Publisher (the Academic Publishing House of the University of Food Technologies in Plovdiv) introduces a publication fee of €100 VAT exclusive (payable in Bulgarian leva at the EUR to BGN exchange rate valid on the day of the bank transfer or online payment) for accepted Open Access articles.

All manuscripts submitted before this date will be processed as before, without a publication fee.

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 process applied to all open online articles is the same as that used for any other peer-reviewed manuscripts. Initially, they are reviewed, and then accepted or rejected based on their quality. Online open access is only available for articles accepted for publication.

Publication Fee
As of October 1, 2024, with Online Open, the author, institution or funder will be charged a publication fee of €100 VAT exclusive (payable in Bulgarian leva) for accepted open access articles, which will be made instantly and freely available to everyone. All manuscripts submitted prior to this date will be processed as before, without a publication fee.

User Rights
All articles published as 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 of the article (in PDF format). Authors and other visitors can freely download a PDF file and print unlimited copies of the article.