Aims & Scope

The Food Processing and Preservation Journal (FPPJ) aims to cover a wide range of research topics in food science, including food microbiology and biotechnology, food chemistry, nanotechnology, food technology, food engineering, packaging, and food safety.

The journal publishes various types of articles, including short communications, original research, and review articles, to provide a comprehensive platform for researchers and scientists to share their findings and advancements in the field of food science.

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.


Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Chemical Engineering and Environmental Science, designed to support cutting-edge academic discovery.


Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.


Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.


APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences, Chemical Engineering and Environmental Science, ensuring accessibility and quality in research dissemination.

This journal requires an Article Processing Charge (APC) to support open access publishing, covering peer review, editing, and distribution. The current APC is 2,500,000.00 IRR. Learn more.

Explore journals without APCs for alternative publishing options.


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