GARJFST GLOBAL ADVANCED RESEARCH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (GARJFST) ISSN: 2315-5098 publishes original scientific articles, review articles and short communication that are not under consideration for publication elsewhere.
GLOBAL ADVANCED RESEARCH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (GARJFST) publishes articles (monthly) in all subject areas in our open access journals. Global Advanced Research Journal of Food science and Technology is a high quality scientific journal which publishes original research on all areas of Food science and Agricultural Science.
It covers Food microbiology, Food chemistry, Food physics, Food technology, Food Engineering, Nutrification, Agricultural Science and others are some of the main subjects considered.
The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published after editors acceptance. All articles published in GARJFST will be peer-reviewed.
The Global Advanced Research Journal of Food science and Technology will be published monthly (one volume per year) by Global Advanced Research Journals.
Types of paper
Regular articles: These should describe new and carefully confirmed findings, and experimental procedures should be given in sufficient detail for others to verify the work. The length of a full paper should be the minimum required to describe and interpret the work clearly.
Short Communications: A Short Communication is suitable for recording the results of complete small investigations or giving details of new models or hypotheses, innovative methods, techniques or apparatus. The style of main sections need not conform to that of full-length papers. Short communications are 2 to 4 printed pages (about 6 to 12 manuscript pages) in length.
Reviews: Submissions of reviews and perspectives covering topics of current interest are welcome and encouraged. Reviews should be concise and no longer than 4-6 printed pages (about 12 to 18 manuscript pages). Reviews manuscripts are also peer-reviewed.