The Journal of Food Technology Siam University available in print was launched the first issue in 2004 by Faculty of Science, Siam University. Subsequently, the journal is made available online with ISSN 2651-1169 (Online) (ISSN old number) for scientific dissemination in the area of food science and technology and other related fields including nutrition and postharvest technology via the Thai Journals Online (ThaiJO). And ISSN new number, ISSN 2985-2528 (Online), starts using from October 30, 2023. The Journal of Food Technology is a peer-reviewed, biannually journal offering two issues (January-June) and (July-December).
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. The articles published in the journal must be peer-reviewed by a minimum of three expert reviewers per article and operated by a double-blind assessment.
Vol. 21 No. 1 (2026): Journal of Food Technology, Siam University, Vol.21 No.1 January - June 2026
Leading Article
The development of functional foods for health remains a continuously growing trend, enhancing food value by leveraging local biodiversity, such as Thai rice varieties and indigenous herbs. This is evident in this current issue (Volume 21, Issue 1) of the Journal of Food Technology, which features research on the product development of Sangyod Phatthalung rice flour crackers, Gleeb-Lum-Duan (Thai shortbread cookies) formulated with Khao Bou Yod Mung rice flour, and Thai herbal kombucha.
The Journal of Food Technology, published by Siam University, aims to disseminate research findings and provide academic services to society. All contributed articles have undergone a rigorous peer-review process by experts from various academic institutions. The editorial board sincerely hopes that readers will find this issue intellectually beneficial and valuable for future academic reference.
ISSN 2985-2528 (Online)
Published:
2026-06-26
View All Issues
Indexed in 
