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Biotechnology and Food Science publishes original research articles and reviews on all aspects of biotechnology and food, and related fields. It is the place for exchange of information within the following topics:

 

  • biotechnology
  • food chemistry, technology,  and  toxicology
  • environmental chemistry and biotechnology
  • inorganic, organic, and physical chemistry
  • biochemistry
  • enzymology
  • microbiology
  • medicinal chemistry
  • chemical engineering
  • biodeterioration.

Biotechnology and Food Science is Open Access journal published twice a year in both print and on-line version. Print version is original.

The language of publication is English.

 

 

 

Papers must clearly be of scientific value in the field and will be submitted to two independent reviewers. Papers are accepted on the understanding that they contain original unpublished work and their content has neither been published nor submitted for publication elsewhere at the same time.

 

 

In order to prevent cases of scientific misconduct the Editor introduced a procedure protecting against "ghostwriting" and "guest authorship".

"Ghostwriting" – concealing person who has made a substantial contribution to publication, without revealing his participation as one of the authors, or without being mentioned in the acknowledgments enclosed to the publication. "Guest authorship” („honorary authorship”) –  a practice in which researcher is listed as co-author despite having had little or nothing to do with the work involved in publishing manuscript.

Manuscript will be published only when author provides a signed Authorship Declaration Form and Copyright Form. Both documents should be assigned with names of authors and manuscript title. Signature of responsible author is necessary in both documents. The signed forms should be copied and sent by e-mail to the Editor.

 

If manuscript is not accepted for publication or is withdrawn by the author, the transfer of the copyright to the BFS is automatically cancelled.