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About the Journal

The American Journal of Food Science and Technology (AJFST) is an open access and double-blind peer-reviewed international journal that publishes research articles review papers in the fields of food science and technological innovations in packaging, designing, and producing foods and food products. The AJFST endeavors to provide a global platform for the dynamic exchange of ideas and findings from research of various disciplines, enhancing product quality, processed food products, and improving productivity and efficiency. Further, the AJFST encourages academic and industry researchers to be reflective of the use of technological innovations and focus on its fundamental objectives. AJFST reviews papers within the shortest possible time of submission and publishes accepted articles on the internet immediately upon receiving the final versions.

ISSN: 2834-0086 (Online)

Aim & Scope
The AJFST aims to contribute to global society through interactions, exchange of ideas, research findings, and discussions in the wide range of food science, engineering and technological aspects of foods, food products, and processed foods. The AJFST also focuses on applying and designing advanced technologies in food handling and processing, innovative and emerging innovations and trends, and further research in the food industry and food products. This journal invites articles and review papers relevant to the science, technology, and engineering facets of food and food products.

Frequencies of publication
Two issues in a year while it accepts articles throughout the years and publishes online immediately after receiving the final version from the author.

Area of publication
The areas of AJFST include but are not limited to
◉ Food sciences
◉ Emerging safety and toxicological issues
◉ Organic food and harvesting
◉ Food and material engineering
◉ Technologies in the food process
◉ Production and storage
◉ Food quality and safety
◉ Functional foods and ingredients
◉ Food processing operations
◉ Environmental and sustainability of food processing
◉ Cultivation
◉ Waste in food production and processing
◉ And all other evolving areas.

Current Issue

Vol. 3 No. 1 (2024): American Journal of Food Science and Technology
                    View Vol. 3 No. 1 (2024): American Journal of Food Science and Technology
Published: 2023-12-27

Research Articles

  • The Safety of Leafy Vegetables in Oman

    Mohamed Al-Farsi, Haroon Muhammad Ali, Mohammed Al-Omairi
    42-50
    DOI: https://doi.org/10.54536/ajfst.v3i1.2674
  • Physicochemical Properties of Fortified Coconut Milk Based Chocolate - Like Drinks as Influenced by Cocoa Powder and Sugar Levels

    Kelly Ndombow Yakum, Charle Chukuma Ariahu, Emmanuel C. Ariahu, John Obaji Igoli
    19-29
    DOI: https://doi.org/10.54536/ajfst.v3i1.2573
  • Identification of Bioactive Compounds in Chrysobalanus icaco Seed Kernel Using Gas Chromatography-Mass Spectrometry

    Oganezi N. C., Agbaeze T., Kalu S. O.
    13-18
    DOI: https://doi.org/10.54536/ajfst.v3i1.2365
  • Food Waste and Loss Management - Causes, Effects and Possible Solutions from A Nigeria Context

    Eucharia Chisom Nnoli, Ugochukwu Jones Ibeneme, Godspower Oke Omokaro, Itohanosa Omolara Osarhiemen, Paul Obokparo Ewubare, Sarah Onosteike Aliyu, Ndubuisi Louis James
    30-41
    DOI: https://doi.org/10.54536/ajfst.v3i1.2744
  • Relationships Between Food Systems, Agricultural Practices, and Food Security Amidst Climate Change in Western Bhutan

    Purna P. Chapagai, Om Katel, Penjor
    1-12
    DOI: https://doi.org/10.54536/ajfst.v3i1.2295
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