Journal of Food and Bioprocess Engineering is a peer-reviewed english-language open-access journal published by University of Tehran in Iran, Islamic Republic of, operating under an open-access model since 2018. The journal covers Chemical technology: Food processing and manufacture.
Authors publish in Journal of Food and Bioprocess Engineering without paying any article processing charge (APC) — making it a fully diamond/platinum open-access venue, supported entirely by its publisher or sponsor. Articles are released under the CC BY, Publisher's own license license (see other journals using this license).
Keywords
food science, food technology, bioprocess engineering
At a glance
- Publisher
- University of Tehran
- Country
- Iran, Islamic Republic of
- Primary language
- English
- License
- CC BY, Publisher's own license
- Peer review
- Double anonymous peer review
- OA since
- 2018
- Review time
- 12 weeks
ISSN
- electronic
- 2676-3494
Frequently asked questions
Is Journal of Food and Bioprocess Engineering peer-reviewed?
Yes — Journal of Food and Bioprocess Engineering operates a Double anonymous peer review review process.
Does Journal of Food and Bioprocess Engineering charge an article processing charge (APC)?
No. Journal of Food and Bioprocess Engineering does not charge any APC. Publication is free for accepted authors.
What subjects does Journal of Food and Bioprocess Engineering publish?
Journal of Food and Bioprocess Engineering publishes research in Chemical technology: Food processing and manufacture.
What languages does Journal of Food and Bioprocess Engineering accept?
Journal of Food and Bioprocess Engineering accepts manuscripts in English.
What is the ISSN of Journal of Food and Bioprocess Engineering?
ISSN:
2676-3494 (electronic).How do I submit a manuscript to Journal of Food and Bioprocess Engineering?
Submit through the journal's official portal: visit submission page →
How long does peer review take at Journal of Food and Bioprocess Engineering?
Average time from submission to publication is approximately 12 weeks.