Online International Journal of Food Science

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Online International Journal of Food Science (ISSN 2346-7436) is a multidisciplinary peer-reviewed journal with reputable academic experts as members of its Editorial Board. OIJFS is an open access journal that publishes rigorous theoretical reasoning and advanced empirical research in all areas of the subjects. We welcome articles or proposals from all perspectives and on all subjects pertaining to Food Science such as Sensory analysis, Molecular gastronomy, Food safety, Food technology etc.

OIJFS is designed for the prompt publication of peer-reviewed articles in all areas of the subject. Our aim is to disseminate published articles freely for teaching and reference purposes. All articles published in OIJFS are peer-reviewed.


The Online International Journal of Food Science (OIJFS) is published continuously (one volume per year) by OR Journals.


Four types of manuscripts may be submitted:


Regular articles: These should describe new and carefully confirmed findings, and experimental procedures should be given in sufficient detail for others to verify the work. The length of a full paper should be the minimum required to describe and interpret the work clearly.


Short Communications: A Short Communication is suitable for recording the results of complete small investigations or giving details of new models or hypotheses, gene isolation and identification, innovative methods, techniques or apparatus.


Review articles: Submissions of mini-reviews and perspectives covering topics of current interest are welcome and encouraged. Mini-reviews are also peer-reviewed.


Editorials: Letters from any of the editors are published monthly on matters of topical interest.



Related Journals


Journal of Biological and Food Science Research (JBFSR)

Journal of Agriculture and Biodiversity Research (JABR)

Online International Journal of Microbiology Research (OIJMR)

Online International Journal of Medicinal Plants Research (OIJMPR)

See complete list of journals


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