Aim and Scope

The International Journal of Fermented Foods (IJFF) will publish high-quality research articles that meet the general criteria of significance and academic excellence, written in English, in all areas of the subject Fermented Foods. The journal will be published half yearly.

IJFF publishing original research papers, short communications and review papers on topics which include but not limited to:

Biochemical aspects of food processing and fermentation

Enzymology

Food Composition

Food Varieties

Food Biotechnology

Food Fermentation

Food Damage

Fermentation

Fermented foods

Food Composition

Food Engineering

Food Preservation

Food Processing

Food Processing and fermentation technology

Horticulture

Nutrition

Thermal Processing

Toxicology