Print ISSN: 2345-5357 Online ISSN: 2423-4214
The "Applied Food Biotechnology (AFB)" as an international peer reviewed journal, publishes articles on applied biotechnology in sood (for food production, fortification, safety, etc.);
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.
The journal adheres to all recommendations and guidelines of International Committee of Medical Journal Editors (ICMJE) and Committee on Publication Ethics (COPE).
Impact Factor 2023: 2.6 | CiteScore2023: 3.5 | H index: 26, (Q2 - Food Science & Technology)
Applied Food Biotechnology ranks in the Q2 category in ISI ranking (JCI 0.4 2023) in Food Science & Technology. Additionally, the newly released CiteScore for our journal is 3.5, placing us at 180/389 in Agricultural and Biological Science.
The journal’s revenue sources are (author fees, subscriptions, institutional support, and organisational support.
Journal Title: Applied Food Biotechnology
Journal Title Abbreviation: Appl Food Biotechnol
Editor-in-Chief: Prof. Kianoush Khosravi
Managing editor: Dr. Masoumeh Moslemi
Publisher: National Nutrition & Food Technology Research Institute
ISSN Online: 2423-4214
Indexed in:
BIOSIS Previews/EBSCO; Chemical Abstracts; Directory of Open Access Journals (DOAJ); EBSCO; Embase; EMR Medex; Index Medicus for the Eastern Mediterranean Region (IMEMR); Index Copernicus; ISC; ISI Web of Science (Science Citation Index Expanded); Journal Citation Reports; Noormags; Open J-Gate; Scientific Information Database (SID); Scopus;
Also available in: Google Scholar
Genetically Modified Foods: Promises, Challenges and Safety Assessments
Optimization of Monacolin Production in a Controlled System
Mycoprotein Production from Date Waste Using Fusarium venenatum in a Submerged Culture
Poly(hydroxyalkanoates) for Food Packaging: Application and Attempts towards Implementation
This Journal under a Creative Commons Attribution-BY NonCommercial 4.0 International License.