Food Science and Technology

Peer-review process
All submitted articles are evaluated at the submission to meet the structural and subject principles of Food Science and Technology. The matched articles will gone under a double-blinded peer-review process by at least 3 reviewers (expert in the field who are not part of the journal’s editorial staff) who are selected by the Editorial Board members according to their field specialties. The Editorial Board members have the final responsibility to select the articles.
 
Governing body
Food Science and Technology is under the scientific control of Editorial Board whose members are recognized experts in the subject areas included within the journal’s scope. Some executive roles of the Editorial Board members are delegated to the Editor-in-Chief who is well-known in the journal’s scope.
 
Editorial team
Food Science and Technology is under the scientific supervision of the Editorial Team whose members are all experts with high number of publications in their field.
 
Author fees/Access
There are No Fees or Charges at all for submission, reviewing and publishing processes in Food Science and Technology.
Food Science and Technology follows the Bethesda Statement on Open Access Publishing.
 
Copyright
The content of Food Science and Technology is under the Creative Commons Attribution-NonCommercial 4.0 International Public License. To the extent this Public License may be interpreted as a contract, we are granted the Licensed Rights in consideration of your acceptance of these terms and conditions, and the Licensor grants you such rights in consideration of benefits the Licensor receives from making the Licensed Material available under these terms and conditions.
 
Process for identification of and dealing with allegations of research misconduct
Publisher and editors of Food Science and Technology are reasonable to identify and prevent the publication of papers where research misconduct has occurred, including plagiarism, citation manipulation, and data falsification/fabrication, among others. In doing so, Food Science and Technology follows COPE’s guidelines in dealing with allegations.
 
Ownership and management
Food Science and Technology is owned by Tarbiat Modares University, Iran, and is managed and published by YektaPub Co.
 
Conflicts of interests
All Food Science and Technology Editorial Board members and the Editor-in-Chief submitted articles are gone under the same reviewing process as the other authors gone. In the cases that a reviewer suspects undisclosed conflict of interest in a submitted manuscript or a reader suspects undisclosed conflict of interest in a published article (all authors are filling the ICMJE Form for Disclosure of Potential Conflicts of Interest at the submission time) Food Science and Technology will follow COPE’s guidelines.
 
Revenue sources/Advertising/Direct marketing
Food Science and Technology is financially supported completely by Tarbiat Modares University, Iran, and has no other sources for earning funds. Food Science and Technology accepts No advertisements in the site or even as a report article.
 
Publishing schedule/Archiving
Food Science and Technology is published 4 issues per year. All the content from the beginning to the end will be available for ever on Food Science and Technology exclusive website. Also Food Science and Technology is included at EBSCOhost and has the plan to enter to Scopus and Thomson-Reuters databases.

Director-In-Charge
Sharifi al agha, Iraj; Assistant Professor of Chemistry
Affiliation: Shahid Beheshti University of Medical Sciences, Tehran, Iran
Email: food86@gmail.com
Tel: 

---

Editorial Board

Barzegar, Mohsen; Professor of Chemistry Decomposition
Affiliation: Tarbiat Modares University, Tehran, Iran
Email: mbb@modares.ac.ir
Tel: +98-21-48292323

Hamedi, Manouchehr; Professor of Food Chemistry​
Affiliation: Tehran University, Tehran, Iran 
Email: mmhamedi@ut.ac.ir
Tel: 

Hamidi, Zohreh; Associate Professor of Biotechnology
Affiliation: Tarbiat Modares University, Tehran, Iran
Email: ​hamidy_z@modares.ac.ir
Tel: +98-21-48292474

Rokni, R; Professor of meat technology
Affiliation: Tehran University, Tehran, Iran 
Email: food86@gmail.com
Tel: 

Sahari, Mohammadali; Professor of Food Science and Technology
Affiliation: Tarbiat Modares University, Tehran, Iran
Email: sahari@modares.ac.ir
Tel: +98-21-48293328

Karim, Giti; Professor of dairy
Affiliation: Tehran University, Tehran, Iran 
Email: fsct@modares.ac.ir
Tel: 

Abbasi, Soleyman; Associate Professor of Food Science and Technology
Affiliation: Tarbiat Modares University, Tehran, Iran
Email: sabbasifood@modares.ac.ir
Tel: +98-21-48292321

Vosoughi, Manouchehr; Professor of Biotechnology
Affiliation: Sharif University of Technology, Tehran, Iran​
Email: vosoughi@sharif.edu
Tel: +98-21-66165487

Instructions for Contributors to the
     Journal of Food Science and Technology (JFST)

General
IJFST publishes the results of research in the various aspects of Science applying to the different areas of Food Science and Technology from all over the world. Four copies of the manuscript, not already sent for publication should be forwarded to the Editorial Office, Journal of Food Science and Technology, College of Agriculture, Tarbiat Modarres University, P.O.Box.14115-336, Tehran, Iran.
 
PREPARATION OF THE MANUSCRIPTS
Manuscripts must be typed, double-spaced, line numbered, with margins on good grade A4 paper. The heading of each manuscript should include the title, author ^,s name(s) and complete address (es).
The manuscript should usually be divided into the following sections: Abstract, Introduction, Materials and Methods, Results, Discussion and finally Reference. An abstract not exceeding 300 words should cite the reasons for doing work; objectives and topics covered brief description of methods used, result and conclusions.
Introduction should be short and include a brief statement of the problem that specifies the work, the finding of others and an explanation of the general approach and objectives, Methods should be based on experimental and survey data and should give sufficient details. Tables, figures and other illustrations in the results section should provide a clear understanding of the representative data obtained from the experiments.
Discussion section should interpret the data presented in the results section, giving particular attention to the problems presented in the introduction. Acknowledgement(s) should precede the references.
In references section, the author(s) is (are) encouraged to cite only the published, significant and up-to-date reference. References should be numbered sequentially in the order that they are cited in the text. The numbers should be enclosed in square brackets e.g. Glenn et al. [1]. References are collected in numberical order at the end of the manuscript under the heading "References"
 
JOURNAL ARTICLES
[1] Glenn, G.M., Younce, F.L. and Pitts, M.J.1991. Fundamental physical properties characterizing the hardness of wheat endosperm. Journal of Cereal Science 13: 179-194.
[2]Clark, A.H. 1987. The application of network theory to food systems. In "Food structure and Behavior", (J. M. V. Blanshard and P. Eillford, eds). Academic Press, London, pp: 13-34.
The manuscripts should also include a condensed running title (not exceeding 50 characters including spaces), a list of three to five keywords and a Persian abstract for non-Iranian authors the abstract will be converted into Persian by the journal^,s editor.
 
MANUSCRIPTS ON DISK 
Office tools (Microsoft Word) should be used to prepare the final revised materials. The final revised manuscript saved on a 3 ^1/₂ floppy disk along with is hard copy is required for final submission.
 
UNITS OF MEASUREMENT
The SI system is adopted as standard. As for abbreviations. If any non-standards are to be used, they should be defined in the text.
 
TABLES
Tables should be numbered in Arabic, each submitted on a separate sheet with an appropriate legend at top. First mention of tables in text must be in sequential order. Indicate first mention of each table in the margin of manuscript.
 
ILLUSTRATIONS
Figures are of two kinds: line drawings and photographs. Line drawings must be drawn using intense black on white: photographs must be of good contrast and sharp focus throughout. In addition to the usual line-drawn graphs, treat complicated formulas, flow diagrams, metabolic schemes and large or complex tables as figures. First mention of figures in text must be in sequential order. Indicate first mention of each figure in the margin of text. Use [  ] to indicate the number of formulas.
Figures are photographically reproduced, nearly always at a reduced size from the material provided by the authors. Plan for maximum reduction wherever possible, figures will be reduced to fit one journal column(69mm). All letters, numbers and symbols, thus, must be large enough in original to be at least 1.5mm high after reduction.
 
PREPARATION FOR PUBLICATION
Page author proofs will be sent to the authors for checking before publication. Alterations other than the correction of printer^,s error will be allowed only at the editor^,s discretion. Manuscripts after being corrected must be returned to the editorial office within 15 days. Otherwise the editor reserves the right to correct the proofs himself and to send the material for publication.
Web site: www.fsct.ir