Journal of Food Technology and Preservation

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

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Just Published Articles

Research Article April 03, 2019


J Food Technol Pres: 3(1): 11-19

Optimization of low-sugar polygonatum jam production process by response surface methodology.

Feng Hua, Zhang Jinli, Wu Peng

Research Article March 11, 2019


J Food Technol Pres: 3(1): 5-10

Investigating the nutritional, sensory and storage qualities of substituted mungbean-garri diets.

Agugo UA, Asinobi CO, Afam Anene C

Research Article March 11, 2019


J Food Technol Pres: 3(1): 1-4

Antibacterial activity of acetic acid against different types of bacteria causes food spoilage.

Mohammed Kadhum Wali, Marwa Mohammed Abed