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2008-8787 :pISSN

2783-3534 :eISSN

Journal of food science and technology(Iran)

  • Editor-in-Chief: Mohammad Hosein Azizi
  • Manager-in-Charge: Iraj Sharifi Al Agha
  • Publisher: Tarbiat Modares University and Association of Food Scientists and Technologists of Iran (AFSTI)
  • Journal Type: Scientific
  • Publication Period: Monthly
  • Access Policy: Open
  • Publication Format: Electronic
The Journal of Food Science and Technology is the national publication of Tarbiat Modares University and Association of Food Scientists and Technologists of Iran (AFSTI). The Journal is dedicated to the publication of original research papers, review papers and short communications on wide range of food science and technology including: Post-harvest technology, novel food process technology, enzyme technology in food, microbiological and biotechnology aspects in food, functional foods, advanced food analysis, meat technology, nanotechnology, food packaging, cereal technology, food processing and engineering, rheology of food, quality or shelf life of foods, environmental and sustainability of food process and food waste managemt.
The scientific quality of allpapers submitted for the journal initially assessed by the editor for suitability for the journal. Papers deemed suitable are then typically sent to at least two independent expert reviewers to assess the scientific quality of the paper in double blind style. The Editor is responsible for the final decision regarding acceptance or rejection of articles.
The authors at the same time as submitting their article, sign a letter of commitment, according to which they transfer all material and intellectual rights to publish the article to the Iranian Journal of Food Science and Technology, and after the publication, the copyright authorization, will be transfer to the journal.
The main language of the journal is Persian, but articles can also be submitted in English. English articles will be published in a separate issue after reviewing and acceptance. For more information, read the authors' guide.

The admission process until the publication of the article(mail)
Peer-review process
All submitted articles are evaluated at the submission to meet the structural and subject principles of Journal of food science and technology ( Iran). 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
Journal of food science and technology ( Iran) 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
Journal of food science and technology ( Iran) 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 Journal of food science and technology ( Iran).
Journal of food science and technology ( Iran) follows the Bethesda Statement on Open Access Publishing.
The content of Journal of food science and technology ( Iran) 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 Journal of food science and technology ( Iran) 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, Journal of food science and technology ( Iran) follows COPE’s guidelines in dealing with allegations.
Ownership and management
Journal of food science and technology ( Iran) is owned by Tarbiat Modares University, Iran, and is managed and published by YektaPub Co.
Conflicts of interests
All Journal of food science and technology ( Iran) 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) Journal of food science and technology ( Iran) will follow COPE’s guidelines.
Revenue sources/Advertising/Direct marketing
Journal of food science and technology ( Iran) is financially supported completely by Tarbiat Modares University, Iran, and has no other sources for earning funds. Journal of food science and technology ( Iran) accepts No advertisements in the site or even as a report article.
Publishing schedule/Archiving
Journal of food science and technology ( Iran) is published 4 issues per year. All the content from the beginning to the end will be available for ever on Journal of food science and technology ( Iran) exclusive website. Also Journal of food science and technology ( Iran) is included at EBSCOhost and has the plan to enter to Scopus and Thomson-Reuters databases.


This license lets others remix, tweak, and build upon your work non-commercially, and although their new works must also acknowledge you and be non-commercial, they don’t have to license their derivative works on the same terms.
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Sharifi al agha, Iraj; 
Assistant Professor of Chemistry
Affiliation: Shahid Beheshti University of Medical Sciences, Tehran, Iran
Email: food86@gmail.com
Editorial Board

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

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

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

Abbasi, Soleyman; 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)
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.
Articles will be reviewed in a double-blind manner, meaning that the authors and the reviewers do not know each other.
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"
[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.
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.
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 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.
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.
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