is an open access journal that publishes (Monthly) well developed innovative articles, in English, in all areas of food processing, nutritive quality of food, food safety and preservation, food biotechnology, packaging and engineering of foods and food products, physical, chemical and sensory properties of foods technology, Antioxidants and Phytochemicals in Food, By products Processing and Utilization, Consumer Choice, Preferences, and Concerns , Food Chemistry, Food Engineering and Microbiology, Food Machinery , Food Hygiene, Grain, Oil, Meat, Vegetable and Fruit Engineering , Public Health Nutrition, Sensory Analysis etc. All articles published in PJFST are peer-reviewed
