Aims and Scope


Korean Journal of Food Preservation (eISSN 2287-7428; pISSN 1738-7248) is a peer-reviewed open access journal which covers the fundamental and applied researches of the post-harvest and other topics of food science and technology. It publishes original research papers, research notes, and reviews in English as well as in Korean (Title/Abstract/Figure/Table/References in English). Its aim is to encourage scientists, researchers, and other food professionals to publish their theoretical and practical results for sharing the knowledge and experiences with as many readers as possible.


  • - Food preservation
  • - Food processing
  • - Food fermentation
  • - Food chemistry
  • - Functional food
  • - Food quality and safety
Korean Journal of Food Preservation

Korean Journal of Food Preservation (KJFP) has opened a new submission system to further develop internationally.
All users of the submission system, please use the site after registering as a member through the Sign up button below.
(Use of existing information is not allowed.)


Please use the existing web site ( to review and submit revised manuscripts for previously submitted papers.


We look forward to your continued interest in and submission of papers to KJFP in the future. Thank you.


KJFP Editorial Team

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