Pakistan Journal of Food Sciences

Pakistan Journal of Food Sciences

The Pakistan Journal of Food Sciences (PJFS) is a peer-reviewed publication by the Pakistan Society of Food Scientists and Technologists (PSFST). Formerly known as "Food Science News" (published as Volume 1-4), the journal serves as a platform for disseminating original research, reviews, and short communications in all areas of food science and technology.

First published in 1991, PJFS has established itself as a reputable source of scientific information for food professionals, researchers, academics, and industry practitioners both in Pakistan and internationally.

Indexing and Abstracting

The Pakistan Journal of Food Sciences is indexed and abstracted in several international databases, including:

• Asian Digital Library
• Google Scholar
• Crossref Verified Member
• PKP Index

Aims and Scope

The goal of the Pakistan Journal of Food Sciences (Pak J Food Sci) is to offer scientists, researchers, and other food and nutrition professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication.

The Pakistan Journal of Food Sciences (Pak J Food Sci) serves as an international forum for vital research and developments in food science. The journal publishes peer-reviewed original research, short communications, opinions, commentaries, systematic reviews, book reviews, and narrative review articles on all basic and applied aspects of food and nutrition science for scientists and other interested professionals.

As the premier international publication of articles concerning fundamental research covering all aspects of food and nutrition science, Pak J Food Sci is composed of eight sections:

• Concise Reviews and Hypotheses in Food and Nutritional Sciences
• Food Chemistry
• Food Engineering and Physical Properties
• Functional and Nutraceutical Foods
• Food Microbiology and Safety
• Sensory and Food Quality
• Nanoscale Food Science

These subject areas include food safety and quality, food laws and regulations, ingredients and their functionality, nutraceuticals, product formulation, sensory science and strategies, statistical process control and its contribution to food processing operations, food chemistry and toxicology, food engineering, food microbiology, and nutritive values of food that advance and impact our understanding of health.

Reviews should provide in-depth coverage of a narrowly defined topic and embody careful evaluation of all pertinent studies (weaknesses, strengths, and explanation of discrepancies in results among similar studies), so that insightful interpretations and conclusions can be presented. Hypothesis manuscripts are appropriate in pioneering areas of research or important areas that are impacted by scientific controversy.

Pak J Food Sci is a member of the Committee on Publication Ethics. The Journal recommends that authors follow the Recommendations for the Conduct, Reporting, Editing, and Publication of Scholarly Work in Medical Journals formulated by the International Committee of Medical Journal Editors (ICMJE). Pak J Food Sci is committed to upholding the integrity of the academic record. We encourage authors to familiarize themselves with our Editorial Policies and our Publication Ethics Policies.

Peer Review Process

All submissions to PJFS undergo a rigorous double-blind peer review process. Each manuscript is evaluated by at least two independent experts in the relevant field. The editorial board makes final decisions based on reviewers' recommendations.