Food Technology and Biotechnology

Aims & Scope

Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment.

The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia.

It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.

Metrics & Ranking

Abstracting & Indexing

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

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)
• Web of Science

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, Chemical Engineering and Engineering, 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.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Copyright url
• Plagiarism url
• Preservation url
• Apc url
• License

Plagiarism Policy

This journal follows a plagiarism policy. All submitted manuscripts are screened using reliable plagiarism detection software to ensure originality and academic integrity. Authors are responsible for proper citation and acknowledgment of all sources, and any form of plagiarism, including self-plagiarism, will not be tolerated.

For more details, please refer to our official: Plagiarism Policy.

APC Details

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

This journal does not charge a mandatory Article Processing Charge (APC). However, optional open access publication may incur fees based on the publisher’s policies.

Explore journals without APCs for alternative publishing options.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Applications of Microbial Enzymes in Food Industry

  Citation: 556

  Authors: Sindhu, Binod, Sabeela Beevi, Amith, Anil Kuruvilla, Aravind, Sharrel, Ashok

• Review of Second-Generation Bioethanol Production from Residual Biomass

  Citation: 491

  Authors: Katarzyna, Maria

• Bioethanol Production from Renewable Raw Materials and its Separation and Purification: a Review

  Citation: 392

  Authors: Arijana, Nenad, Semjon, Galina, Halina, Mirela, Draženka, Srđan, Božidar

• Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

  Citation: 237

  Authors: Rodrigo José, Maria de Fátima, Morsyleide de Freitas, Raúl Jorge Hernan, Wilma Aparecida

• Dairy Wastewaters – General Characteristics and Treatment Possibilities – A Review

  Citation: 177

  Authors: Aleksandar

• Whey Utilisation: Sustainable Uses and Environmental Approach

  Citation: 151

  Authors: Elizabeta, Marijana, Anet

• Biochemistry of apple aroma: A review

  Citation: 140

  Authors: Miguel, David Roberto, Gustavo, Guadalupe I.

• Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

  Citation: 117

  Authors: Burcu, Matthew G., Andrea K., Darren R., Takuji, James D., Michael T.

• Microbial keratinases: enzymes with promising biotechnological 4 applications

  Citation: 113

  Authors: Beti, Maša

• Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil

  Citation: 110

  Authors: Sabina, Justyna