General Info for Authors

Food Technology and Biotechnology is an international open access journal published by the Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science, Education and Sports, and supported by the Croatian Academy of Sciences and Arts.

Food Technology and Biotechnology journal publishes original scientific papers, preliminary communications, scientific notes, reviews and minireviews covering the topics of molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment.

Food Technology and Biotechnology is indexed in Current Contents®/Agriculture, Biology and Environmental Sciences and available in other databases, such as Web of Science (WoS), Science Citation Index Expanded (Sci Search®), Scopus, BIOSIS Preview, Food Science and Technology Abstracts, Chemical Engineering and Biotechnology Abstracts, Foodline: Food Science and Technology, Current Biotechnology Abstracts, Chemical Abstracts, CAB Abstracts, VINITI, VITIS-VEA, Directory of Open Access Journals (DOAJ), ARA, OAIster, BASE and HRČAK.

All published papers are peer-reviewed (see the chapter Editorial Process) and posted online as soon as they are accepted (first in an unedited form ahead of press and then in the final form after printing). The content of the Journal is available free of charge and there are no publication charges, except for the additional costs of colour printing.

 

Editorial Process | »»

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