The International Journal of Fermented Foods (IJFF) will publish high-quality research articles that meet the general criteria of significance and academic excellence, written in English, in all areas of the subject Fermented Foods. The journal will be published half yearly.
IJFF publishing original research papers, short communications and review papers on topics which include but not limited to :  
Biochemical aspects of food processing and fermentation
Food Composition
Food Varieties
Food Biotechnology
Food Fermentation
Food Damage
Fermented foods
Food Composition
Food Engineering
Food Preservation
Food Processing
Food Processing and fermentation technology
Thermal Processing

@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

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