Food Science and Technology
Open Access at Taylor & Francis
Welcome to Open Access Food Science at Taylor & Francis
We feel strongly about representing a broad range of topics in the food science research we publish. With one preliminary glance at our portfolio, you can find articles on genomic modification of crops and food, nutrition, food biotechnology, food properties, food additives and contaminants, and culinary science.
Our expert editors and editorial board members are highly regarded faculty members of major universities and research centers throughout the world who are dedicated to obtaining papers that reflect cutting edge research and the latest innovations in the commercial realm. However, the one element that truly propels these journals is open access.
Open access means rapid publication, and increased visibility and discoverability. This research is available to anyone, around the world. For our authors, greater visibility can result in increased readership and citations, and a chance to make an impact beyond their field. Open access research informs policymakers, media, and more.
Our publishing staff work diligently to ensure rigorous peer review and high production quality for these manuscripts to ensure that the seamless process we offer our authors results in the most accurate and enlightening journals for our readers. We welcome you to explore these journals and discover what Taylor & Francis can do for you, your research, and the global community.
Gloria Klaiman, Managing Editor
Why publish open access?
The food science journals featured here are all fully open access. Open access (OA) makes your research free to access online as soon as it is published, meaning anyone can read (and cite) your work. Increase readership, make an impact beyond your field, and retain the copyright to your article. Learn more about what publishing open access can do for you, and visit Author Services for a step-by-step guide to publishing your research.
The International Journal of Food Properties
The International Journal of Food Properties is a peer reviewed, fully open access journal dedicated to bringing together all research discussing the properties of food.
2017 IMPACT FACTOR 1.845
CyTA Journal of Food
Journal of Food publishes research on a wide range of subjects which are essential to the food scientist and technologist. Topics include chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; and food microbiology and biotechnology.
2017 IMPACT FACTOR 1.371
Food and Agricultural Immunology
Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed.
2017 IMPACT FACTOR 2.568
Cogent Food & Agriculture
Cogent Food & Agriculture, part of the Taylor & Francis Group, is a multidisciplinary open access journal, publishing scientifically sound peer-reviewed research, including replication studies, in food, nutrition, veterinary and agricultural sciences. The journal provides a fast, flexible and reliable option for open access publishing, helping authors share their work across disciplines and with a global audience.