Journal of Food Technology and Processing
Instructions for Authors – Food Technology and Processing
The Journal of Food Technology and Processing (JFTP) provides rapid publication of articles in all areas of food technology, food science, and processing.
The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published approximately one month after acceptance.
Papers must be submitted with the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal or published by any other publisher.
The submitting (Corresponding) author is responsible for ensuring that the article's publication has been approved by all the other coauthors. It is also the authors' responsibility to ensure that the articles emanating from a particular institution are submitted with the approval of the necessary institution. Only an acknowledgment from the editorial office officially establishes the date of receipt.
Further correspondence and proofs will be sent to the corresponding author(s) before publication unless otherwise indicated. It is a condition for submission of a paper that the authors permit editing of the paper for readability. All enquiries concerning the publication of accepted papers should be addressed to info@ibmsr.com.
Electronic submission of manuscripts is strongly encouraged, provided that the text, tables, and figures are included in a single Microsoft Word file (preferably in Arial font).
Submit manuscript via the Online Manuscript Management System (or) send as an e-mail attachment to the Editorial Office at info@ibmsr.com. A manuscript number will be mailed to the corresponding author the same day or within 48 hours.
The cover letter should include the corresponding author's full address and telephone/fax numbers and should be in an e-mail message sent to the editor, with the file, whose name should begin with the first author's surname, as an attachment. The author(s) may also suggest two to four reviewers for the manuscript (JFTP may designate other reviewers).
Journal of Food Technology and Processing will only accept manuscripts submitted as e-mail attachments or through our Online Manuscript Management System.
Article Types
Original Research Articles
Original research articles present novel findings from experimental, applied, or observational studies in food technology and processing. These manuscripts provide detailed methodology, results, and analysis, contributing to scientific knowledge and industrial practice. Word count: 4,000–6,000 words.
Review Articles
Review articles offer comprehensive overviews of current research on specific topics, summarizing existing literature, identifying gaps, and suggesting directions for future study. This includes systematic reviews, meta-analyses, and narrative reviews. Word count: 5,000–8,000 words.
Case Reports
Case reports describe unique or rare case studies related to food safety, processing technologies, or innovative food product development. They aim to enhance practical understanding and highlight lessons relevant to industry stakeholders. Word count: 1,500–2,500 words.
Short Communications
Short communications present preliminary or concise research findings of high relevance and novelty. They typically focus on pilot studies, technological innovations, or early-phase results. Word count: 2,000–2,500 words.
Technical Notes and Industry Perspectives
Technical notes report on new processing techniques, equipment, or industry trends. Industry perspectives provide commentary on current challenges, policy, or regulatory impacts. Word count: 1,000–2,000 words.
Review Process
All manuscripts are reviewed by an editor and members of the editorial board or qualified outside reviewers. Decisions will be made as rapidly as possible, and the journal strives to return reviewers’ comments to authors within 3 weeks. The editorial board will re-review manuscripts that are accepted pending revision. It is the goal of the JFTP to publish manuscripts within 8 weeks after submission.
Regular Articles
All portions of the manuscript must be typed double-spaced and all pages numbered starting from the title page.
The Title should be a brief phrase describing the contents of the paper. The Title Page should include the authors' full names and affiliations, the name of the corresponding author along with phone, fax, and e-mail information. Present addresses of authors should appear as a footnote.
The Abstract should be informative and completely self-explanatory, briefly presenting the topic, stating the scope of the experiments, indicating significant data, and pointing out major findings and conclusions. The abstract should be 100 to 200 words in length. Complete sentences, active verbs, and the third person should be used, and the abstract should be written in the past tense. Standard nomenclature should be used and abbreviations should be avoided. No literature should be cited.
Following the abstract, about 5 to 10 keywords that will provide indexing references should be listed.
A list of non-standard abbreviations should be added. In general, non-standard abbreviations should be used only when the full term is very long and used often. Each abbreviation should be spelt out and introduced in parentheses the first time it is used in the text. Standard abbreviations (such as DNA, UV) need not be defined.
Introduction
The Introduction should clearly define the problem or research question being addressed. Summarize the relevant background literature and identify existing knowledge gaps. State the rationale, objectives, and, where applicable, the hypotheses of the study. The introduction should be accessible to readers from a wide range of scientific and industry backgrounds, emphasizing the importance and novelty of the research within the field of food technology and processing.
Materials and Methods
The Materials and Methods section must include sufficient detail to enable replication and validation of the study. Describe the study design, materials used, equipment, and processing conditions. Specify ingredient sources, quality parameters, and analytical methods. Detail procedures for interventions, data collection, and statistical analysis. For studies involving human participants (e.g., sensory evaluation), include an explicit statement confirming Institutional Review Board (IRB) or Ethics Committee approval and informed consent. Mention trade names in capital letters, and include the manufacturer’s name and location. Use subheadings for clarity. Established or standard methods should be cited, and only new or modified procedures should be described in full.
Results
The Results section should present findings with clarity and objectivity. Use past tense when describing data derived from the authors’ experiments or observations. Use present tense when referencing established facts or previous findings. Present the data in logical sequence, using tables and figures only where necessary. Avoid repetition of numerical data in both the text and tables/figures. Do not interpret or discuss results here; limit this section strictly to the data presentation.
Discussion
The Discussion should interpret the results in the context of existing literature, industry relevance, and study limitations. Relate findings to previous studies and explain their significance in advancing food technology or processing practices. Identify potential mechanisms, implications for manufacturing or product development, and avenues for future research. Avoid redundancy with the Results section. Conclude with a concise summary highlighting the main outcomes and their broader relevance to food science and processing. The Results and Discussion sections may be combined when appropriate, with relevant subheadings.
Acknowledgments
The Acknowledgments section should briefly mention individuals, organizations, or funding bodies that contributed to the study. Include grant numbers and funding agency names, if applicable.
Tables
Keep tables minimal and concise. Type double-spaced, with a clear title and brief legend. Each table must appear on a separate page, numbered consecutively in Arabic numerals (Table 1, Table 2, etc.). Tables should be self-explanatory, providing enough information to be understood independently of the text. Avoid presenting identical data in both graphical and tabular forms.
Figures and Figure Legends
Prepare figures using high-resolution formats (TIFF, JPEG, GIF, or PowerPoint) before inserting into the manuscript. Number figures consecutively in Arabic numerals (Figure 1, Figure 2, etc.), and use uppercase letters for sub-parts (Figure 1A, 1B). Type figure legends on a separate page in numerical order. Begin each legend with a brief descriptive title, followed by sufficient details for independent interpretation. Do not repeat in the text information already presented in the legend.
Ethical Considerations
All studies involving human participants must adhere to the Declaration of Helsinki and relevant institutional ethical standards. Include a statement confirming ethical approval and informed consent from participants (or legal guardians where applicable). For case reports or identifiable participant data, written consent for publication must be obtained. Animal studies must comply with recognized ethical guidelines for the care and use of laboratory animals.
Statistical Analysis
Provide a clear and detailed description of statistical methods used, including software names and versions (e.g., SPSS, R). Report exact p-values, confidence intervals, and measures of variability where appropriate.
References
In the text, a reference identified by means of an author‘s name should be followed by the date of the reference in parentheses. When there are more than two authors, only the first author‘s name should be mentioned, followed by ‘et al’. In the event that an author cited has had two or more works published during the same year, the reference, both in the text and in the reference list, should be identified by a lower case letter like ‘a’ and ‘b’ after the date to distinguish the works.
References should be listed at the end of the paper in alphabetical order. Articles in preparation or articles submitted for publication, unpublished observations, personal communications, etc. should not be included in the reference list but should only be mentioned in the article text. Authors are fully responsible for the accuracy of the references.
Example:
Toy JYH, Chin FWL, Zhang L, Yang X, Huang D. (2024). Novel food processing technologies for retaining nutrition of horticultural food products. Future Postharvest and Food. 1(2):198?212.
Bangar S, Suri S, Nayi P, Phimolsiripol Y. (2022). Cold plasma for microbial safety: principle, mechanism, and factors responsible. J Food Process Preserv. 46(12): e16850.
Ganesan AR, Rajauria G, Tiwari U. (2021). Application of cold plasma on food matrices: a review on current and future prospects. J Food Process Preserv. 45(1): e15070.
Asghar A, Rashid MH, Ahmed W, Roobab U, Inam?ur?Raheem M, Aadil RM. (2022). An in?depth review of novel cold plasma technology for fresh?cut produce. J Food Process Preserv. 46(7): e16560.
Wu J, Zhang L, Fan K. (2024). Recent advances in polysaccharide?based edible coatings for preservation of fruits and vegetables: a review. Crit Rev Food Sci Nutr. 64(12):3823–3838
Proofs and Reprints
Electronic proofs will be sent (e-mail attachment) to the corresponding author as a PDF file. Page proofs are considered to be the final version of the manuscript. With the exception of typographical or minor clerical errors, no changes will be made in the manuscript at the proof stage. Because the JFTP is published freely online to attract a wide audience, authors will have free electronic access to the full text (in PDF) of the article. Authors can freely download the PDF file from which they can print unlimited copies of their articles.
Copyright
Submission of a manuscript implies that the work described has not been published before (except in the form of an abstract or as part of a published lecture, or thesis), that it is not under consideration for publication elsewhere, and that if and when the manuscript is accepted for publication, the authors agree to automatic transfer of the copyright to the publisher.
Article Processing Fees and Charges
Authors are required to pay 439 USD as a processing fee. Publication of an article in the Journal of Food Technology and Processing is not contingent upon the author's ability to pay the charges. Neither is acceptance to pay the processing fee a guarantee that the paper will be accepted for publication. Authors may still request (in advance) that the editorial office waive some of the processing fee under special circumstances.
