The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
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harvesting and handling practices
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processing with traditional and new technologies
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refrigeration and freezing
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packaging and storage
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safety and traceability
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byproduct utilization
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consumer attitudes toward aquatic food
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
Peer Review Statement: All submitted manuscripts are subject to initial appraisal by the Editors, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is double anonymized and submission is online via ScholarOne Manuscripts.
Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA 19106 USA
Authors can choose to publish gold open access in this journal.
Read the Instructions for Authors for information on how to submit your article.
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