The Food Biology is a peer-reviewed, open access journal that publishes articles in all the areas of food science and technology.
The journal welcomes the submission of original manuscripts (Please see Plagiarism Policy) that meet the general criteria of significance and scientific excellence. The journal publishes Review Articles, Regular Articles and Short Communications. For detailed guide for preparation of manuscript please visit Author’s Guide and for submitting, please sign in the Online Submission page. If the author experiences any difficulties during online submission, contact email@example.com for support.
All articles will be peer-reviewed. The acceptance criteria for all papers are the quality and originality of the research, its significance to the scientific community and interest to a wide audience.
Food Biology follows Continuous Publishing Model, means; the articles will be added to the volume continuously without any issue barriers. This helps the journal in rapid publication of accepted articles. Each year contains one volume with unlimited number of articles.
Manuscripts will be published online as soon as the authors approved the final proof. Therefore, there will not be a delay period for accepted articles to be published online.
New Management Team
Food Biology has been taken over by a new management team (Scienceflora Publishers Pvt. Ltd.) from July 2015 onwards. Some policies have been changed and also the frequency of the journal. Authors who have submitted their articles on old email id or who have submitted online prior to July 2015 are requested to resubmit them for their consideration (if publication charges were not paid) in this journal.Articles submitted/published till 30 June 2015 will not be processed/responded from the present management team and for any query regarding those articles authors are requested to contact the id onto which article has been submitted/through which acceptance has been sent to them.