Journal of Food Technology and Preservation

About The Journal ISSN: 2591-796X

Journal of Food Technology and Preservation

Food Technology is a branch of food science which deals with the process of food production and preservation to prevent the growth of bacteria, fungi or other micro-organisms.

Journal of Food Technology and Preservation (FTP) is a newly launched journal, publishes a wide range of scientific articles related to, Food packaging, Food physical chemistry, Food chemistry, Food microbiology, Food packaging, Quality control, Food storage, Food grading etc.

Aims and Scope

Our main aim is to publish the most advanced research and discoveries with current developments in the form of original research articles, review articles, case reports, short communications, commentaries, images, video articles, etc. in all areas of the Food Technology and Preservation. The journal scope encompasses the knowledge in food technology and preservation including; Drying, Cooling, Freezing, Boiling, Heating, Salting, Sugaring, Pickling, Lye, Canning, Jellying, Jugging, Burial, Curing, Fermentation, Industrial/modern techniques, Pasteurization, Vacuum packing, Artificial food additives, etc.

Journal of Food Technology and Preservation welcomes to submit manuscripts online at
  or mail to [email protected]

Individuals interested in becoming members of the Editorial Review Board should contact by email [email protected]

Please submit your manuscript to
[email protected]

Just Published Articles

Research Article April 26, 2018


J Food Technol Pres: 2(1): 15-20

Selective electrostatic eradication of Sitophilus oryzae nesting in stored rice.

Matsuda Y, Takikawa Y, Nonomura T, Kakutani K, Okada K, Shibao M, Kusakari S, Miyama K, Toyoda H.

Research Article March 15, 2018


J Food Technol Pres: 2(1): 6-14

Storage stability of spray-dried tilapia meat powder produced under optimized condition.

Uzzaman MA, Bakar J, Rahman RA, Karim R

Research Article February 02, 2018


J Food Technol Pres: 2(1): 1-5

Stability of anthocyanins from Syzygium cumini (Jamun) at different processing condition

Saira S, Kamran KM