About the Journal
Focus and Scope
The Journal of Food Technology Siam University publishes original research papers and reviews in the field of food science and technology including related filed such as nutrition and postharvest technology.
Two types of peer-reviewed papers will be published: 1) Research articles are articles that are written according to article structure stating the problem(s), objectives of the work, research methodology, discussion and conclusions which contributes new knowledge to its field or further applications. 2) Review articles are articles that are written to present new aspects on the topic of current interest that include major findings and compile literatures form several sources or address in-depth interpretive and concise reviews on the academic aspects. Articles submitted to the journal must be a work that has never been printed in any other journals before and not in the process of publishing in any journals.
Peer Review Process
Articles submitted to the journal must be an original work that has never been printed in any other journals before and not in the process of publishing in any journals. The articles published in the journal must be peer-reviewed by a minimum of two expert reviewers per article and operated by a double-blind assessment.
The Journal of Food Technology is a peer-reviewed, biannually journal offering two issues: first issue (January-June) and second issue (July-December).
Open Access Policy
The articles in the journals are freely available to the wider public with permitted reuse as long as the authors are credited, and the articles are not modified to damage author’s honor and reputation. Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
Plagiarism is not acceptable in manuscript submitted to the Journal of Food Technology Siam University. Manuscripts that cannot pass the plagiarism evaluation pre-screening will be automatically rejected without review.
Duties of Authors
1. Authors should ensure that they have written entirely original works, and if the authors have used the work and/or words of others this must be appropriately cited or quoted. Such quotations and citations must be listed in the Reference at the end of the article.
2. Authors should not in general publish manuscripts describing essentially the same research in more than one journal or primary publication. Submitting the same manuscript to more than one journal concurrently constitutes unethical publishing behaviour and is unacceptable.
3. Authorship should be limited to those who have made a significant contribution to the conception, design, execution, or interpretation of the study, and should be listed as co-authors. Others, who have participated in certain substantive aspects of the research project, should be acknowledged or listed as contributors.
4. Corresponding author is the author responsible for communicating with the journal for publication. The corresponding author should ensure that all appropriate co-authors and no inappropriate co-authors are included on the paper. All co-authors have seen and approved the final version of the paper and have agreed to its submission for publication.
5. Sources of funding for the research reported in the article should be duly acknowledged at the end of the article.
6. All authors should disclose in their manuscript any financial or other substantive conflict of interest that might be construed to influence the results or interpretation of their manuscript.
Duties of Editors
1. The editors are responsible for deciding which of the articles submitted to the journal should be published. The editors may be guided by the policies of the journal's editorial board subjected to such legal requirements regarding libel, copyright infringement and plagiarism. The editors may consult with reviewers in making this decision.
2. Manuscripts shall be evaluated solely on their intellectual merit.
3. The editors and any editorial staff must not disclose any information about a submitted manuscript to anyone other than the corresponding author, reviewers, potential reviewers, other editorial advisers, and the publisher.
4. Unpublished materials disclosed in a submitted manuscript must not be used by anyone who has a view of the manuscript while handling it in his or her own research without the express written consent of the author.
Duties of Reviewers
1. Peer review assists the editors in making editorial decisions while editorial communications with the author may also assist the author in improving the paper.
2. Any reviewer who feels unqualified to review the assigned manuscript or unable to provide a prompt review should notify the editors and excuse himself/herself from the review process.
3. Manuscripts received for review must be treated as confidential documents. They must not be shown to, or discussed with, others except as authorized by the chief editors. Privileged information or ideas obtained through peer review must be kept confidential and not used for personal advantage.
4. Reviews should be conducted objectively. There shall be no personal criticism of the author. Reviewers should express their views clearly with supporting arguments.
5. Reviewers should identify relevant published work that has not been cited by the authors. Any statement that had been previously reported elsewhere should be accompanied by the relevant citation. A reviewer should also call to the chief editor's attention any substantial similarity or overlap between the manuscript under consideration and any other published paper of which they have personal knowledge.
6. Reviewers should decline to review manuscripts in which they have conflicts of interest resulting from competitive, collaborative, or other relationships or connections with any of the authors.
Sources of Support
The Journal of Food Technology Siam University available in print (ISSN 1686-3070) was launched the first issue in 2004 under the management of faculty members of Food Technology Department, Faculty of Science, Siam University. Subsequently, the journal is made available online (ISSN 2651-1169) via the Thai Journals Online (ThaiJO) database for scientific dissemination in the area of food science and technology and related fields as well as a continuous academic extension to community. Currently, Asst. Prof. Dr. Kanjana Mahattanatawee, Dean of Science, is an Editor-in-Chief. In 2019, the Journal of Food Technology Siam University has been operated for 14 years and appeared in the Thai Citation Index (TCI) Database as Group 1: Quality Certified Journal.