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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. 4 No. 1 (2025): American Journal of Food Science and Technology
					View Vol. 4 No. 1 (2025): American Journal of Food Science and Technology
Published: 2025-06-30

Review Articles

  • Modified Atmospheric Packaging in Various Food Products

    Jasmin Laila Rasheed, Evangeline Christina A., Mr. Naisam Azeez, Justin Samuel
    1-10
    DOI: https://doi.org/10.54536/ajfst.v4i1.2942
  • Optimization the Nutrient Composition and Anti-nutrient of Cereal-Legume Mixtures for Infant Complementary Feeding: A Review

    Ziad Ahmed
    60-66
    DOI: https://doi.org/10.54536/ajfst.v4i1.4210

Research Articles

  • Understanding Farmers’ Perceptions and Factors Determining the Adoption of Good Agricultural Practices: Evidence from the Cashew Nut Production in Côte d’Ivoire

    N. Z. Silué, C. C. Adassé, R. Aboudou, A. Assemien
    37-49
    DOI: https://doi.org/10.54536/ajfst.v4i1.4173
  • Comparative Study on the Functional, Pasting and Physicochemical Properties of Native and Pregelatinized Cocoyam Starch (Xanthosoma sagittifolium)

    A. A. Amanyunose, B. F. Olanipekun, O. E. Adelakun
    21-29
    DOI: https://doi.org/10.54536/ajfst.v4i1.3889
  • A Review of Food Security Crisis in Uncertain Times

    Abdulfatah Said Mohamed
    67-75
    DOI: https://doi.org/10.54536/ajfst.v4i1.3622
  • Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods

    Ndi Betrand Bongjo, Charles Chukwuma Ariahu, Barnabas Aloo Ikyenge
    50-59
    DOI: https://doi.org/10.54536/ajfst.v4i1.3916
  • Improving Tomato Juice Preservation: The Role of Ginger, Garlic, and Lemon Extracts

    Ayong Mary Assumpta Fulai, Ndi Betrand Bongjo, Ogbene Gillian Igbum
    30-36
    DOI: https://doi.org/10.54536/ajfst.v4i1.3929
  • Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks

    Terhemba Nancy Seember, Ariahu Charles Chukwuma, Kelly Ndombow Yakum, Peter Abuengmoh, Nwatum Irene Ayah
    11-20
    DOI: https://doi.org/10.54536/ajfst.v4i1.4080
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