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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. 2 (2024): American Journal of Food Science and Technology
View Vol. 3 No. 2 (2024): American Journal of Food Science and Technology
Published: 2024-12-30

Research Articles

  • Evaluation of Celery Juice Powder as a Natural Curing Agent for Tocino

    Joshua Ken J. Policarpio
    30-35
    DOI: https://doi.org/10.54536/ajfst.v3i2.3087

  • Proximate Composition and Functional Properties of Soyabeans (Glycine Max) Enriched Carbohydrate Diets

    Otokpa Emmanuel Ihotu, Etim Esin Etim
    53-59
    DOI: https://doi.org/10.54536/ajfst.v3i2.3443

  • Development of Functional Nutritional Whey Beverage with Herbal Extract and Its Sensory Quality

    Aditi Roy Chowdhury, Ambitama Guha
    18-29
    DOI: https://doi.org/10.54536/ajfst.v3i2.2855

  • Malnutritional Status of 6-59 months Childs of Rural Families in Dinajpur Districts Bangladesh

    Monika Khatun Sharna, Masuma Tunazzin Rim, Anusree Ghosh, Anwara Akter Khatun, Uttam Kumar Majumde
    1-17
    DOI: https://doi.org/10.54536/ajfst.v3i2.3023

  • Blending Insights, Wadding the Nutritional and Physiochemical Gaps of High Omega-3 Peony Oil and High Omega-6 Safflower Oil

    Usman Ali, Ameer Khan, Muhammad Shahzad, Shahzad Farooq, Farhan Ullah
    44-52
    DOI: https://doi.org/10.54536/ajfst.v3i2.2878

  • Complementary Foods Formulated from Orange-flesh Sweet Potato, Soybean, and Date Palm Flour Blends Improves the Proximate, Rheological and Sensory Properties of Children’s Formulas

    Peter Abuengmoh, Dick Iorwuese Gernah, Dinnah Ahure, Kelly Ndombow Yakum
    36-43
    DOI: https://doi.org/10.54536/ajfst.v3i2.3032
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