AIM & SCOPE
The International Journal of Fermented Foods (IJFF) will publish high-quality research articles that meet the general criteria of significance and academic excellence, written in English, in all areas of the subject Fermented Foods. The journal will be published half yearly to start with and then converted to quarterly in two years.
v Food Composition
v Food Varieties
v Biochemical aspects of food processing and fermentation
v Food Biotechnology
v Food Fermentation
v Food Damage
v In relation to spoilage and storage
v Enzymology
v Fermentation
v Fermented foods
v Food Composition
v Food Engineering
v Food Preservation
v Food Processing
v Food Processing and fermentation technology
v Genetics
v Horticulture
v Microbiology
v Nutrition
v Thermal Processing
v Toxicology