International Journal of Agriculture and Food Fermentation

About the Journal (View Full Page)

International Journal of Agriculture and Food Fermentation (IJAFF) is an international, open-access, peer-reviewed academic journal dedicated to publishing high-quality research in agriculture, food fermentation, and allied biological and technological sciences. The journal serves as a global scholarly platform for researchers, academicians, scientists, food technologists, microbiologists, industry professionals, and policymakers to disseminate original research, theoretical developments, and empirical studies that contribute to sustainable agriculture, food innovation, nutritional security, and value-added food systems at local, national, and global levels.

Open Access Policy

IJAFF is a fully open-access journal, ensuring that all published articles are freely accessible to readers worldwide without any subscription or access charges. In accordance with the Budapest Open Access Initiative (BOAI), users are permitted to read, download, copy, distribute, print, search, or link to the full texts of articles, and use them for any lawful purpose, without prior permission from the publisher or authors.

Open Access License

To promote the widest possible dissemination of research, all articles published in IJAFF are licensed under the Creative Commons Attribution License 4.0 (CC BY 4.0).

1. Share: Copy and redistribute the material in any medium or format
2. Adapt: Remix, transform, and build upon the material for any purpose, including commercial use
3. Copyright: Authors retain full copyright and publishing rights without restrictions

Aims and Scope (View Full Page)

IJAFF invites original research articles, review papers, and case studies in agriculture, food fermentation, and related multidisciplinary fields, including but not limited to:

1. Agriculture & Crop Sciences: Sustainable agriculture, crop production, horticulture, post-harvest management, and agri-biotechnology.
2. Food Fermentation & Processing: Traditional and modern fermentation technologies, fermented foods and beverages, starter cultures, and process optimization.
3. Microbiology & Biotechnology: Food microbiology, probiotics, enzymes, microbial fermentation, and industrial biotechnology.
4. Nutrition & Food Safety: Nutritional quality, functional foods, food safety, quality assurance, and shelf-life studies.
5. Agro-Processing & Value Addition: Food preservation, packaging, agro-based industries, and value-added agricultural products.
6. Environment & Sustainability: Sustainable food systems, waste valorization, circular bioeconomy, and eco-friendly processing technologies.
7. Policy & Socio-Economic Aspects: Food policies, agri-food economics, rural livelihoods, and technology adoption.
8. Interdisciplinary Areas: Indigenous fermentation practices, innovative food technologies, and integrated agri-food systems.

Review Process and Publication Ethics – COPE Compliance (View Full Page)

IJAFF strictly follows the ethical guidelines prescribed by the Committee on Publication Ethics (COPE) to uphold academic integrity and transparency.

1. Peer Review: All submitted manuscripts undergo a rigorous Double-Blind Peer Review process
2. Plagiarism Policy: Zero tolerance for plagiarism; all submissions are screened using professional plagiarism detection tools (Turnitin/iThenticate)
3. Transparency & Responsibility: Mandatory disclosure of conflicts of interest, ethical approvals, and clearly stated editorial and APC policies
4. Full Policy: Comprehensive details are available on the Publication Ethics and Malpractice Statement page

Author & Editor Responsibilities

1. Clear authorship criteria and contributor transparency
2. Mandatory disclosure of conflicts of interest
3. Ethical management of research data, references, and citations
4. Editorial independence, accountability, and fairness

Indexing & Visibility (View Full Page)

IJAFF is committed to enhancing the visibility and scholarly impact of published research. The journal is currently indexed and tracked in:

1. Google Scholar – Global discoverability and citation tracking
2. Crossref (DOI Registration) – Assignment of unique Digital Object Identifiers (DOIs) to all published articles

Why Choose IJAFF?

1. Creative Commons Licensing (CC BY 4.0) with full author copyright
2. International Editorial Board with expertise in agriculture and food fermentation
3. Rapid, fair, and transparent peer-review process
4. Worldwide readership with unrestricted open access

Submission

Authors may submit their manuscripts via email at [email protected] or through the online submission system using this link: (Submit Manuscript)