About the journal

The Applied Food Biotechnology (AFB) is a peer-reviewed multi-disciplinary biotechnological publication, which in the beginning was scheduled to appear quarterly. The frequency of publication changed from "Quarterly" to "Continuous" since Jan 2024. The journal's aim is to advance and disseminate knowledge in all the related areas of production of biomass, and metabolites, enzyme technology as well as biological waste treatment, biotransformation, and bio-resource systems associated with conversion or production in the field of Food.

Scope of the Journal

• Food Microbiology; 
• Enzyme Technology in Food;
• Nanobiotechnology in Food Science and Technology;
• Biopolymers as Food Packaging Materials;
• Role of Microorganisms in Waste Treatment of Food Industries;
• Synthetic and System Biotechnology in Food Science.

Article Types

Key Policies and Operations

• Peer Review: Minimum of three reviewers per article (open peer-review process)
• Language: All articles must be submitted and published in English
• Open Access: Full-text articles freely available since 2014
• Support: Financial and logistical support from (Shahid Beheshti University of Medical Sciences, Tehran, Iran) and author fees. Also, subscriptions and advertising could be possible.
• Archiving: Comprehensive preservation plan in place
• Publication Schedule: Continuous Article Publishing (CAP)
• Review Timeline:
  • Submission to first decision: 1–4 weeks
  • Submission to publication: 1-2 weeks
  • Reviewing interval: 2–4 weeks
• Manuscript Confidentiality: Strict confidentiality throughout the review process

Journal Information and Metadata

• Journal Title:Applied Food Biotechnology
• Journal Abbreviation: Food Biotechnol.
• Country:Iran
• Owner:Vice-Chancellor of National Nutrition and Food Technology Research Institute, NNFTRI
• Publisher:Shahid Beheshti University of Medical Sciences & Iranian Probiotic and Functional Foods Society
• Launch Date:Current title and policies adopted in 2016

Editorial Board

• Editor-in-Chief: Khosravi-Darani, Kianoush (Ph.D.) Prof. of food biotechnology in National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran (Email: khosravi@sbmu.ac.ir)
• Associate Editor-in-Chief: Awasthi, Mukesh Kumar, D., Prof. Biotechnology; College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China; Email: mukeshawasthi85@nwafu.edu.cn
• Website Manager:Nahid Zerafati (Ph.D)
• Executive Manager:Negin Rezaei (Ph.D)
• List of editorial team is available here.

Print ISSN: 2345-5357Online ISSN: 2423-4214