The African Journal of Food Science (AJFS) is a peer reviewed open access journal. The journal commenced publication in September 2007.
Aims and Scope
The African Journal of Food Science welcomes for publication papers that investigate and review perspectives on food engineering, handling, processing, storage, preservation, contamination and packaging; sensory analysis. Other aspects covered include food safety, microbiology, nutraceuticals, chemistry, technology and nanotechnology in addition to quality and nutritional evaluation and genetic variation of food.
Types of Articles
AJFS welcomes submission of full-length research articles, short communications and review articles. In addition, the journal also welcomes letters and commentaries to the editor. Please see Instruction for Authors for complete details.
