Aims and Scope


Aims

The Food Science and Preservation aims to serve as a scientific platform for cutting-edge research and practical applications in the fields of food science, technology, preservation, and functional properties of food. The journal's regional focus is primarily on Asia but actively welcomes submissions from researchers worldwide.

Scope

The Journal covers the following areas:

  • Food preservation and processing
  • Food fermentation
  • Food composition analysis
  • Food chemistry and safety
  • Food quality evaluation
  • Functional components and bioactive compounds
  • Biological and functional properties of food-derived substances

Online Submission


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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr



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Transition to Article Processing Charges (APCs)


Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

  • Korean-language manuscripts: KRW 600,000 per manuscript
  • English-language manuscripts: KRW 300,000 per manuscript
  • Manuscripts submitted by authors outside Korea: USD 300 per manuscript
  • Fast-track manuscripts: An additional expedited review fee of KRW 300,000 (USD 300 for manuscripts submitted by authors outside Korea)
  • Invited English-language review articles: Exempt from all APCs

The new APC policy will apply to manuscripts submitted on or after January 1, 2027. Manuscripts submitted by December 31, 2026 will remain subject to the current publication charge policy.

For further details, please refer to the Article Processing Charges (APCs) Guidelines.

Thank you for your understanding and cooperation.

Food Science and Preservation (FSP)


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Call for Papers: FSP 2026 Special Topic



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