The Global Journal of Food Science and Technology (GJFST) ISSN: 2408-5456 is a peer-reviewed, open access journal that provides rapid publication of articles in all areas of Food Science and Technology and related disciplines. The objective of this journal is to provide a veritable platform for scientists and researchers all over the world to promote, share, and discuss a variety of innovative ideas and developments in all aspects of Food Science and Technology.
The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published shortly after acceptance. All articles published in GJFST are peer-reviewed.
Submit the manuscript at Online Submission System or send as an mail attachment to the email@example.com
Submit your Manuscript here: Online Submission System
The Global Journal of Food Science and Technology is published one volume per year by Global Science Research Journals.
GJFST is an open access journal. Abstracts and full texts of all articles published in the journal can be read online without any form of restriction.
Article Processing Charges
Authors are required to pay a handling fee upon acceptance. However, there are no submission charges. Authors are required to make payment ONLY after their manuscripts have been reviewed and accepted for publication. Click here to view handling fees
Average time of publication
The average time between submission and final decision is 21 days and the average time between acceptance and final publication is 14 days.
Authors retain the copyright of their articles published in the journal. However, authors agree that their articles remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.
GJFST is Abstracted and Indexed in:
Open Academic Journal Index
Elektronische Zeitschriftenbibliothek (ZDB)
PBN Polska Bibliografia Naukowa (Polish Scholarly Bibliography)
Fast Editorial Execution and Review Process (FEE-Review Process):
Global Journal of Food Science and Technology is participating in the Fast Editorial Execution and Review Process (FEE-Review Process) with an additional prepayment of $99 apart from the regular article processing fee. Fast Editorial Execution and Review Process is a special service for the article that enables it to get a faster response in the pre-review stage from the handling editor as well as a review from the reviewer. An author can get a faster response of pre-review maximum in 3 days since submission, and a review process by the reviewer maximum in 5 days, followed by revision/publication in 2 days. If the article gets notified for revision by the handling editor, then it will take another 5 days for external review by the previous reviewer or alternative reviewer.
Acceptance of manuscripts is driven entirely by handling editorial team considerations and independent peer-review, ensuring the highest standards are maintained no matter the route to regular peer-reviewed publication or a fast editorial review process. The handling editor and the article contributor are responsible for adhering to scientific standards. The article FEE-Review process of $99 will not be refunded even if the article is rejected or withdrawn for publication.
The corresponding author or institution/organization is responsible for making the manuscript FEE-Review Process payment. The additional FEE-Review Process payment covers the fast review processing and quick editorial decisions, and regular article publication covers the preparation in various formats for online publication, securing full-text inclusion in a number of permanent archives like HTML, XML, and PDF, and feeding to different indexing agencies.
Articles published in Global Journal of Food Science and Technology have been cited by esteemed scholars and scientists all around the world. Global Journal of Food Science and Technology has got h-index 5 , which means every article in Global Journal of Food Science and Technology has got 5 average citations.
Good nutrition style and its effect on students achievement
Nancy Wasef Yousef Sweidan[View Abstract] [View PDF] pp. 350-356 (735 KB)