The International Journal of Agriculture and Food Fermentation aims to publish high-quality research articles, reviews, and case studies that advance the understanding of fermentation science and its related fields within agriculture and food systems. Our mission is to disseminate innovative findings and insights that contribute to sustainable food production, enhance the nutritional value and safety of fermented products, and address global food security challenges through fermentation technologies.

We welcome submissions from a diverse range of topics within agriculture and food fermentation, including but not limited to: food microbiology, agricultural biotechnology, enology (wine science), brewing, dairy science, fermented foods (e.g., kimchi, yogurt, sourdough), food preservation techniques using fermentation, post-harvest technology, food chemistry of fermented products, nutritional science of fermented products, agricultural waste valorization through fermentation, probiotics and prebiotics, safety of fermented foods, and the genetics of fermentative microorganisms. The journal seeks to provide a platform for researchers, practitioners, and policymakers to share their work and foster collaboration among stakeholders in the agricultural and food fermentation sectors.

By embracing a multidisciplinary approach, the International Journal of Agriculture and Food Fermentation aims to bridge the gap between theoretical research and practical application, promoting evidence-based solutions to contemporary challenges in food production and preservation through fermentation. We are committed to rigorous peer review and ethical publication practices, ensuring that all published work meets the highest standards of academic integrity and contributes meaningfully to the field of agriculture and food fermentation.