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Editorial Policies
» Focus and Scope » Section Policies » Peer Review Process
The scope of the Academic Food Journal (Akademik Gida) is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements through a respected peer-reviewed publication. The Academic Food Journal serves as a forum for important research and developments in food science and technology. Some of the topics covered in the journal are listed below;
• | Reviews in Food Science and Technology |
• | Food Chemistry |
• | Food Engineering |
• | Food Microbiology |
• | Sensory Evaluation of Foods |
• | Health and Nutrition |
• | Toxicology and Chemical Food Safety |
• | Fisheries Science |
• | Food Marketing |
• | Food Regulations |
INVITED PAPER | ||
Open Submissions | Indexed | Peer Reviewed | ORIGINAL ARTICLES |
Open Submissions | Indexed | Peer Reviewed |
REVIEW ARTICLES | ||
Open Submissions | Indexed | Peer Reviewed |
MINI REVIEW | ||
Open Submissions | Indexed | Peer Reviewed |
RESEARCH NOTE | ||
Open Submissions | Indexed | Peer Reviewed |
OPINION | ||
Open Submissions | Indexed | Peer Reviewed |
Review Policy A peer review system involving two or three reviewers is used to ensure high quality of manuscripts accepted for publication. Editor and Associate Editors have the right to decline formal review of a manuscript for the following reasons:
• | on a topic outside the scope of the journal, |
• | lacking technical merit, |
• | fragmentary and providing marginally incremental results or |
• | is poorly written. |
ISSN
ISSN Print: 1304-7582, ISSN Online: 2148-015X