Journal Title: Research and Innovation in Food Science and Technology
Journal type: Quarterly
ISSN-Print: 2252-0937
ISSN-Online: 2538-2357
Publisher: Research Institute of Food Science and Technology in collaboration with Iranian Probiotics and Functional Foods Society
Director-in-Charge: Dr. Sara Naji-Tabasi
Editor-in-Chief: Dr. Seyed Ali Mortazavi
The Research Institute of Food Sciences and technology (RIFST) intends to publish the new findings of the experts in the field with the aim of introducing them. Determined to bring more alignment to the studies conducted in the field to meet the requirements of the society, RIFST commenced publishing the Journal of Research and Innovation in Food Science and Technology (JRIFST) in May 2012. By virtue of the approvals of the Committee for Reviewing Scientific Publications of the Ministry of Science, Research and Technology (MSRT), whereas the meeting of the Committee held on January 9th, 2013, Scientific-research degree was conferred on JRIFST. Whereas the new By-law of Scientific journals of MSRT the Certificate Validity of the journal was entitled “Scientific” from April 22nd, 2019.
The journal is indexed by various national; and international databases including:
Scopus (CiteScore: 0.04), Scimago Journal Rank (Q4), FSTA, DOAJ, CABI, CAS, EBSCO, Google Scholar, Ulrich and Publons.
Portal of Scientific Journals (MSRT), Regional Information Center for Science and Technology (RICeST), Islamic World Science Citation Center (ISC), Iranian Scientific Journals System, CIVILICA, Scientific Information Database (SID), and Magiran.
It is also a member of social networks such as Academia, LinkedIn and Mendeley.
Aims and Scope
This quarterly journal accepts and publishes scientific-research and innovative articles (full Research and Review and Short Research) related to various fields of food science and industry, including the following detailed items, which are presented for the first time, after going through the scientific and expert review process.
- Food Chemistry
- Food Engineering
- Food Technology
- Food Biotechnology
- Food Nanotechnology
Journal Policy
- The papers are published in two languages i.e. Farsi and English
- The journal has started its collaboration with Iranian Society of Probiotic and Functional Food since winter 2020
- The manuscripts submitted to the journal are checked for plagiarism applying such software as “Hamanandjo, Hamyab" and "iThenticate" before sent for the reviewers. The permissible amount of similarities detected by the softwares for manuscript written in Persian is 20% and for English articles is 15%.
- The articles of this publication are reviewed by at least 3 expert reviewers in the subject area of the article.
- The corresponding author is deemed responsible to pay the charges for editing and layout of the manuscript after the “certificate for acceptance” is issued by the journal.
- The author(s) are required to submit the extended abstract of their manuscripts, having received the “certificate of acceptance”.
- The review process of the manuscripts takes 2 to 4 months and can be traced in “Journal information” of the website.
Contact
Research and Innovation in Food Science and Technology
Address: Research Institute of Food Science and Technology, Km. 12- Mashhad/Quchan Highway, Mashhad
Postal Code: 91851-76933
Post Box: 91895.157.356
Phone: +98 51 35425328-9 & +98 9366705437
Fax: +98 51 35425328
Website: https://journals.rifst.ac.ir/?lang=en
Email: jrifst@rifst.ac.ir & journals@rifst.ac.ir
Iranian Probiotics and Functional Foods Society
Address: No.1, Separ Alley, Shahidi St., Jahan Koudak Crsd., Vanak Sq. Tehran-IRAN.
Post Box: 1518716513
Phone: +98 21 88793745
Fax: +98 21 88793745
Website: https://ispff.ir/
Email: anjoman.probiotic@gmail.com
Rules and regulations
The journal follows the ethical rules in publishing and observes the guideline suggested by COPE. Furthermore, the journal follows the rules and regulations mentioned in the executive regulations of the law on preventing and dealing with fraud in the preparation of scientific works, also the access to the articles published by the journal is free based on the rules and regulations applied by JRIFST (https://creativecommons.org/licenses/by/4.0/).
Copyright
The authors, having received "Certificate of Acceptance", sign a "Consent Form" through which they transfer all the rights for publication (copyright) to the publisher i.e. all the rights regarding the article published is reserved for the Institute of Food Science and Technology.