Food Processing: Techniques and Technology

Aims & Scope

Founded in 1998,Food Processing: Techniques and Technology(the Journal) is an open access, double-blind peer-reviewed quarterly journal that encompasses a wide range of food research areas in Russia and neighboring regions. Articles are published in Russian; metadata, table headers, and figure captions are given in English. The Journal’s mission is to present, integrate and disseminate the most important results of fundamental and applied research in the food industry of Russia and the CIS countries. We aim to create scientific content that would reflect the current state of food science in the post-Soviet space. The Journal is addressed to practicing professionals, scientists, academics, and students. The Journal publishes the results of original research and review articles on most topics relating to food industry, including: The Editor-in-Chief is Alexander Yu. Prosekov, Dr. Sci. (Eng.), Dr. Sci. (Biol.), Academician of the Russian Academy of Sciences, Rector ofKemerovo State University. All articles submitted and accepted after October 1, 2025, require a publishing charge of 100,000 rubles per article, regardless of volume, language, graphic material, etc. Submission and peer review are free of charge, which means that you pay the article publishing charge only after you have received a positive review and your manuscript have been accepted for publication by the Chief Editor.

A twelfth criterion — whether APC fees are clearly disclosed — is not scored here; it is left out of the total rather than counted as a failure. Publication charges appear in the metrics card above.

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Source: OpenAlex · Each year’s green bar = citations earned by that year’s papers, counted to date — so recent years look lower simply because their papers haven’t had time to be cited yet.

SJR Quartile by Discipline

Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.

Subject Classification