Food Science and Preservation

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Current Issue : Jun 2025, Vol. 32 , No. 3

2025

2025
Vol. 32, No. 1

2025
Vol. 32, No. 2

2025
Vol. 32, No. 3

2024

2024 Vol. 31, No. 1	2024 Vol. 31, No. 2	2024 Vol. 31, No. 3	2024 Vol. 31, No. 4
2024 Vol. 31, No. 5	2024 Vol. 31, No. 6

2023

2023 Vol. 30, No. 1	2023 Vol. 30, No. 2	2023 Vol. 30, No. 3	2023 Vol. 30, No. 4
2023 Vol. 30, No. 5	2023 Vol. 30, No. 6

2022

2022 Vol. 29, No. 1	2022 Vol. 29, No. 2	2022 Vol. 29, No. 3	2022 Vol. 29, No. 4
2022 Vol. 29, No. 5	2022 Vol. 29, No. 6	2022 Vol. 29, No. 7

2021

2021 Vol. 28, No. 1	2021 Vol. 28, No. 2	2021 Vol. 28, No. 3	2021 Vol. 28, No. 4
2021 Vol. 28, No. 5	2021 Vol. 28, No. 6	2021 Vol. 28, No. 7

2020

2020 Vol. 27, No. 1	2020 Vol. 27, No. 2	2020 Vol. 27, No. 3	2020 Vol. 27, No. 4
2020 Vol. 27, No. 5	2020 Vol. 27, No. 6	2020 Vol. 27, No. 7

2019

2019 Vol. 26, No. 1	2019 Vol. 26, No. 2	2019 Vol. 26, No. 3	2019 Vol. 26, No. 4
2019 Vol. 26, No. 5	2019 Vol. 26, No. 6	2019 Vol. 26, No. 7

2018

2018 Vol. 25, No. 1	2018 Vol. 25, No. 2	2018 Vol. 25, No. 3	2018 Vol. 25, No. 4
2018 Vol. 25, No. 5	2018 Vol. 25, No. 6	2018 Vol. 25, No. 7

2017

2017 Vol. 24, No. 1	2017 Vol. 24, No. 2	2017 Vol. 24, No. 3	2017 Vol. 24, No. 4
2017 Vol. 24, No. 5	2017 Vol. 24, No. 6	2017 Vol. 24, No. 7	2017 Vol. 24, No. 8

2016

2016 Vol. 23, No. 1	2016 Vol. 23, No. 2	2016 Vol. 23, No. 3	2016 Vol. 23, No. 4
2016 Vol. 23, No. 5	2016 Vol. 23, No. 6	2016 Vol. 23, No. 7

2015

2015 Vol. 22, No. 1	2015 Vol. 22, No. 2	2015 Vol. 22, No. 3	2015 Vol. 22, No. 4
2015 Vol. 22, No. 5	2015 Vol. 22, No. 6

2014

2014 Vol. 21, No. 1	2014 Vol. 21, No. 2	2014 Vol. 21, No. 3	2014 Vol. 21, No. 4
2014 Vol. 21, No. 5	2014 Vol. 21, No. 6

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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
The former title of FSP was Korean Journal of Food Preservation, which has been indexed in Scopus since 2017.
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

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