Open Access: Foods Open Access Food Science Journal

The “go to” journal for all things food science is The Journal of Food Science (JFS). Unfortunately, this journal is not open access and a paywall stands between valuable scientific knowledge and those who wish to access it. Thankfully, my membership in the Institute of Food Technologists (IFT; a professional organization for food scientists and industry professionals) provides me access to this journal. Now, my membership in IFT isn’t free (annual student dues are around $50) but that fee costs me significantly less money than it would to access JFS. If it weren’t for my IFT membership (as well as  Virginia Tech’s libraries), then I probably wouldn’t be able to access any of the articles I need for my research. Thankfully, a Google search has yielded another source for peer-reviewed scientific research: an open-access food science journal.

The journal is stumbled across was Foods—Open Access Food Science Journal. Foods is an international, scientific, open access journal of food science and is published monthly online by MDPI (Multidisciplinary Digital Publishing Institute). This journal provides an advanced forum for studies related to all aspects of food research and publishes reviews, regular research papers and short communications. Their goal is to “encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible alongside sharing their knowledge with as many readers as possible”. There are not length restrictions on their papers, which allows scientists to “put it [their research] all out there” for others to learn from. Some unique features Foods offers its readers are:

  • manuscripts regarding research proposals and research ideas will be particularly welcomed
  • Ÿ   electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
  • Ÿ   they also accept manuscripts communicating to a broader audience with regard to research projects financed with public fund

Foods also provides the “Scope” (i.e., applicable areas) of the research they publish which includes:

  • food sciences and technology
  • food chemistry and physical properties
  • food engineering and production
  • food security and safety
  • food toxicology
  • sensory and food quality
  • food analysis
  • functional foods, food and health
  • food psychology
  • food and environment

Foods ensures its publications follow a code of ethics, specifically they are a member of the Committee on Publication Ethics (COPE). Since MDPI publishes Foods, their ethics statement is what Foods abides by. Additionally, MDPI states they verify the originality of content submitted to their journals using iThenticate to check submissions against previous publications.

The only reference I noticed that mentioned their stance on open access was that articles published in Foods will be Open-Access articles distributed under the terms and conditions of the Creative Commons Attribution License. MDPI then states they will insert the following note at the end of the published text:

© 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution License (
In my opinion, Foods seems like a great open-access journal for food science publications. They want to get research out there and accessible to everyone, yet still credit the authors and protect their rights. I will definitely be using this journal for my research—related needs, and would even consider submitting future manuscripts to them.

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