Open Journals System
  

Iranian Food Science and Technology Research Journal
Bimonthly
1735-4161
2228-5415
Ferdowsi University of Mashhad, Iran
Ferdowsi University of Mashhad Press, Iran
H. Pourazerang
S.M.A. Razavi
Masoud Taghizadeh
+98 51 38763842
IFSTRJ Office, Faculty of Agriculture, Department of food science & technology, Ferdowsi University of Mashhad, Mashhad, Iran. Postal Code: 91775-1163

Complaint Process:
Authors are freely invited to submit their complaints on any of journal's services directly to Editor-in-Chief: s.razavi@um.ac.ir
90
jcmr.fum.ac
This bimonthly journal publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. IFSTRJ articles are Open Access: they are immediately available online at no cost to read, distribute and/or reuse. To support Open Access publishing, IFSTRJ charges a publication fee of 100$ to offset peer review management, journal production and online hosting and archiving. The payment is due when IFSTRJ accepts the article for publication. The person who submits the manuscript is responsible for the publication fee payment.

Journal History

2005

 

Focus and Scope

Iranian Food Science and Technology Research Journal (IFSTRJ) is published by Ferdowsi University of Mashhad (FUM), Iran. It is an international scientific journal and is focused on almost all fields of food science and technology research categorized as Food chemistry, Food physics, Food microbiology and biotechnology, Food technology, and Food engineering. IFSTRJ selects, reviews and publishes articles regarding selected fields of food science and technology research i.e. food chemistry, food physics, food microbiology and biotechnology, food technology, and food process engineering. Sub-disciplines surrounding its scope have been categorized as food rheology, image processing, dairy technology, cereal technology, meat science, food packaging, nano-food technology, food risk assessments, food safety and molecular biology. This bimonthly journal publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency.

 

Peer Review Process in the Iranian Food Science and Technology Research Journal

This is a process by which experts (as reviewers) evaluate scholarly the articles submitted to the journal. The objective is to ensure high quality published scientific results. However, peer reviewers do not make the final decision to accept or reject papers for publication. At most, they recommend a decision. The decision-making authority rests solely with The Journal editor and the journal’s editorial board. The Journal decision-making process includes the following steps:

     

  1. 1. Registration in the Journal’s website by the corresponding author and providing the full affiliation of all authors. Hereinafter, the paper with the proper format, as requested by the journal, can be submitted to the journal.
  2. 2. After a paper is submitted to the journal, the Journal’seditor and/or a member of editorial board screen the manuscript and decides whether or not to send it for full peer review. At this stage the paper may also send back to the author to reformat the paper or any other corrections (if any) to meet the minimum requirements of the Journal.
  3. 3. Only after clearing the initial screening, three peer reviewers are allocated to review the manuscript. This is also done by the editor or by a member of the editorial board.
  4. 4. The peer review is a double-blind process, which means that both the reviewers and authors identities are concealed from the reviewers, and vice versa, throughout the review process.
  5. 5. The Journal’seditor considers the peer reviewers’ reports along with the evaluation form (completed by the reviewers) and make a final decision as follow:
    1. a. If at least two reviewers recommend to reject the paper, then the editor may reject the paper at this stage.
    2. b. If at least one reviewer requests a major correction, then the paper is sent back to the author to provide corrections and/or appropriate responses to the reviewer’s comments.
    3. c. If any of the reviewers deny to review the paper or does not send their response about the paper within the predefined period of time, then another person will be assigned by the editor.
  6. 6. As soon as the corrected version revision of the paper along with the responses to the reviewers’ comments are submitted to the journal (normally within two weeks), they will be checked by the editor and then are sent to one of the reviewers for final consideration and recommendation.
  7. 7. Based on the full peer review steps the final decision is made by the editorial board.
  8. 8. If a paper is rejected, the corresponding author will be formally informed by the Journal administrative office.
  9. 9. A formal letter of acceptance is issued by the Journal’s office for the accepted papers. This letter is sent to the corresponding author after the authors pay the paper process fee of 1m IRR.
  10. 10. The papers are published in the journal based on“first come first served” policy.

 

Article Processing Charge (APCs)

IFSTRJ (ISSN 2228-5415) is an Open Access journal, which is free to access and read on the Internet. In order to cover the costs of providing and maintaining a publication infrastructure, managing the journals, and processing the manuscripts through peer-review and the editorial procedure, the journal uses a form of conditional submission fee referred to as Article Processing Charge (APC).