Editorial Policies

Focus and Scope

Food Technologies
Additives/ingredients/functional food
, Packaging/handling, 
Supply and transport technologies, 
Storage technologies/preservatives, 
Process for optimisation of food quality/quantity, 

Food Quality and Safety
Detection and analysis methods, 
Microbiology/toxicology methods,
Traceability and Safe production methods

Nutrition and Health Products
Nutrition and diets
, Phytodrugs, 

Food Service Management
Systems for food production, 
Food and restaurant operations, 
Supply and distribution chain, 
Food communities and societies, 
Revenue management, human resources, training, marketing of food

Food Bio-resources Technology

Feed system to support food resources, 
Animal/cattle handling in term of supplying food safety and food security, 
Farm management and technology on producing high quality of food resources

Bio-energy resources and waste/byproduct

Waste/byproduct management and process, 
Process for optimising bio-energy production


Section Policies

Research Articles

Checked Open Submissions Checked Indexed Checked Peer Reviewed

Summary Research

Checked Open Submissions Checked Indexed Checked Peer Reviewed

Peer Review Process

All published articles in Journal of Applied Food Technology manuscript must be passed through peer review process. 

The submitted manuscript is firstly reviewed by editorial team. It will be evaluated in the office whether it is suitable with focus and scope or not. Manuscripts that do not meet this criteria are returned to the authors within one week of receipt. Every submitted manuscript which passes this step will be checked to identify any plagiarism before being reviewed by reviewers. Regarding the plagiarism, editorial team will be used plagiarism checker and Google Scholar network.

Manuscripts that pass the initial review are assigned to an Associate Editor, who selects several referees based on their expertise in that particular field. Each manuscript is reviewed by at least two referees under a double-blind peer review process, where both the referees and the authors are kept anonymous. Referees are asked to evaluate the manuscript based on its originality, soundness of methodology, impact to design research, and relevance to design practices. To facilitate timely publication, referees are asked to complete their reviews within three weeks. After collecting the referees' reports, the Associate Editor makes a recommendation on the acceptability of the manuscript to the Editor-in-Chief.

Based on the referees' comments and the Associate Editor's recommendation, the Editor-in-Chief makes a final decision on the acceptability of the manuscript and communicates to the authors the decision, along with referees' reports. The final decision can be "Accept Submission", "Revisions Required", "Resubmit for Review", "Resubmit Elsewhere", or "Decline Submission." A revised manuscript should be re-submitted within six months of the decision. It will usually be returned to the original referees for evaluation.


Open Access Policy

This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.


Publication Cost

NO PUBLICATION COST is needed for ALL PUBLISHED ARTICLES. All authors are NOT requested to contribute the publication cost (FREE for submission and publication charge) fee BUT for the author who need PRINT VERSION, they will be asked for printing and delivery fee of IDR350.000 per edition through wire bank transfer to our official bank account:
Account holder: Indonesian Food Technologists
Bank Name: Mandiri Bank
Swift Code: BMRIIDJA
Branch: Diponegoro University, Semarang, Indonesia
Account number: 136-00-1354048-6
Address: Gedung B Lantai 3, Fakultas Peternakan dan Pertanian Undip, Tembalang, Semarang, Indonesia 50275
Tel. and Fax. +62247474750