About the Journal
The Journal of Food Science and Technology (Iran) is dedicated to the publication of original research papers, comprehensive review articles, and short communications across a broad spectrum of food science and technology disciplines. Key areas of focus include post-harvest technology, novel food processing technologies, enzyme technology, food microbiology and biotechnology, functional foods, advanced food analysis, meat technology, nanotechnology, food packaging, cereal technology, food processing and engineering, food rheology, food quality and shelf-life, environmental sustainability of food processes, and food waste management.
The scientific quality of all submitted manuscripts is initially evaluated by the Editor-in-Chief to ensure alignment with the journal's scope and standards. Manuscripts that pass this preliminary assessment are subjected to a rigorous double-blind peer-review process, typically involving at least two independent expert reviewers. The Editor-in-Chief retains the final decision regarding the acceptance or rejection of all articles based on the reviewers' recommendations.
Upon submission, authors are required to sign a copyright transfer agreement. Through this commitment letter, authors transfer all material and intellectual publishing rights to the Journal of Food Science and Technology (Iran). Following publication, the copyright is officially assigned to the journal.
The primary language of the journal is Persian; however, manuscripts may also be submitted in English. For further details and submission requirements, please refer to the Author Guidelines.
System Access and User Registration
Existing Users (Previous System):
If you maintained a user profile in the journal's previous submission system, please utilize the "Forgot Password" option on the current login page. By entering your previous username, you will receive a new password to access your existing user dashboard.
New Users:
If you are a new user and do not have a prior account, please complete the registration process on the journal's website. Once registered, you may log in using your designated username and password.