Focus and Scope

The Journal of Food Technology Siam University publishes original research papers and reviews in the field of food science and technology including related filed such as nutrition and postharvest technology.

Two types of peer-reviewed papers will be published: 1) Research articles are articles that are written according to article structure stating the problem(s), objectives of the work, research methodology, discussion and conclusions which contributes new knowledge to its field or further applications. 2) Review articles are articles that are written to present new aspects on the topic of current interest that include major findings and compile literatures form several sources or address in-depth interpretive and concise reviews on the academic aspects. Articles submitted to the journal must be a work that has never been printed in any other journals before and not in the process of publishing in any journals.

Peer Review Process

Articles submitted to the journal must be an original work that has never been printed in any other journals before and not in the process of publishing in any journals. The articles published in the journal must be peer-reviewed by a minimum of two expert reviewers per article and operated by a double-blind assessment.

Publication Frequency

The Journal of Food Technology is a peer-reviewed, biannually journal offering two issues: first issue (January-June) and second issue (July-December).

Open Access Policy

The articles in the journals are freely available to the wider public with permitted reuse as long as the authors are credited, and the articles are not modified to damage author’s honor and reputation. Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.

Sponsors

Sources of Support

Journal History

The Journal of Food Technology Siam University available in print (ISSN 1686-3070) was launched the first issue in 2004 under the management of faculty members of Food Technology Department, Faculty of Science, Siam University. Subsequently, the journal is made available online (ISSN 2651-1169) via the Thai Journals Online (ThaiJO) database for scientific dissemination in the area of food science and technology and related fields as well as a continuous academic extension to community. Currently, Asst. Prof. Dr. Kanjana Mahattanatawee, Dean of Science, is an Editor-in-Chief. In 2019, the Journal of Food Technology Siam University has been operated for 14 years and appeared in the Thai Citation Index (TCI) Database as Group 1: Quality Certified Journal.