Journal of Food Science and Technology became an open-access publication on January 1, 2022. All articles will be freely available for readers to access and download immediately upon publication, and previously published articles before 2022 will also remain freely accessible.
2. Peer review
The journal follows a peer-review process involving initial editorial screening, double-masked peer review by at least two experts, review by the editorial board, and final approval. The evaluation focuses on the manuscripts' scientific merit, innovation, and practical applicability.
3. User rights and author rights
The journal uses the Creative Commons (CC-BY) license, allowing third-party users to share and reuse the published articles as long as proper attribution is given to the authors. Authors retain the copyright of their published articles and grant the journal the right to publish them. The journal is designated as the original publisher. For more details, please visit https://creativecommons.org/licenses/by/4.0/.
The author retains the copyright to publish the article under the condition of proper citation: a) The author is allowed to use, distribute, and reproduce the article without restriction. b) The author grants the publisher the license to publish the article, and the Editorial Office of Journal of Food Science and Technology is designated as the original publisher. c) The author can also grant any third party the right to use, distribute, and reproduce the article in any media. d) The previously signed copyright agreement still applies to articles published from 1983 to 2021.
4. Publication fees
Journal of Food Science and Technologydoes not charge publication fees. Authors receive a one-time remuneration (including copyright licensing fees) upon initial publication and complimentary copies of the issue. If the journal republishes the article in other forms, no additional remuneration is provided to the authors.