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Food ScienTech Journal

Department of Food Technology · Indonesia · Est. 2019

ISSN2685-4279eISSN2715-422X

✓ DOAJ✓ Open Access

/ 100

High Risk

Score Breakdown

✓ DOAJ Verified+15

Total15

H-Index

Total Works

133

Total Citations

219

2yr Mean Citedness

0.05

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Aims & Scope✦ Inferred from recent articles

This journal focuses on the scientific evaluation and improvement of food products, including the development of natural preservatives, fortification of staple foods, optimization of processing techniques, and assessment of nutritional and sensory qualities. Research also explores the creation of novel food ingredients and packaging from agricultural byproducts and the analysis of food quality and safety.

AI-summarised from recent articles · verify on publisher page →

General Information

Country / RegionIndonesia

Primary LanguageEnglish

1st Year Published2019

StatusActive (last: 2025)

Total Publications133

Publisher OrgSultan Ageng Tirtayasa University

OA Since2018

Visit Journal Website

Submission Info

Peer ReviewDouble anonymous peer review

Review Time—

Acceptance Rate—

OA LicenseCC BY-SA

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Think.Check.Submit Compliance

thinkchecksubmit.org

8/12 · 67%

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Do you know the journal / publisher?

Department of Food Technology

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

2685-4279 / 2715-422X

✅

Indexed in a trusted database?

DOAJ

✅

Peer review process documented?

Double anonymous peer review

❌

Follows ethical publishing standards (COPE)?

N/A

❌

APC fees clearly disclosed?

N/A

✅

Not on predatory/blacklists?

✓ Clean

❌

Long-term digital preservation?

N/A

❌

Plagiarism detection in place?

N/A

✅

Listed in DOAJ (verified OA)?

DOAJ verified

✅

Primary language documented?

English

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

Subject Classification

Research Topics (OpenAlex)

Food and Agricultural SciencesFood composition and propertiesNatural Products and ApplicationsGABA and Rice ResearchProtein Hydrolysis and Bioactive PeptidesAquatic life and conservationNanocomposite Films for Food PackagingFood Science and Nutritional StudiesHerbal Medicine and Trade CooperationProbiotics and Fermented Foods