Researchers in the field of agriculture and food fermentation: Fermentation science, food microbiology, agricultural biotechnology, enology (wine science), brewing, dairy science, fermented foods (e.g., kimchi, yogurt, sourdough), food preservation, post-harvest technology, food chemistry, nutritional science of fermented products, agricultural waste valorization through fermentation, probiotics and prebiotics, safety of fermented foods, genetics of fermentative microorganisms, and other allied areas.
The journal offers authors the flexibility of both open access and subscription publication models. It publishes a wide variety of manuscript types such as research articles, reviews, case reports, case studies, commentaries, letters to the editor, mini-reviews, opinions, short communications, book reviews, and editorials.
The International Journal of Agriculture and Food Fermentation strives to unite researchers and professionals, fostering the exploration of innovative solutions for global agricultural and food processing challenges, with a particular focus on fermentation technologies. We encourage contributions from all relevant areas to promote innovation and the exchange of knowledge.
All submissions to the journal undergo rigorous peer review by experts and the honorary editorial board. Prospective authors can submit their manuscripts to agriculture.foodfermentation@gmail.com. Please refer to the Instructions to Authors for detailed submission guidelines.