The Journal of Food is one of the means of communication of the Association of Food Technology. The Journal of Food is in the category of scientific and refereed journals which are published 6 times a year. The Journal of Food was initially published in 1976 on the need of a press organ with a view to assess and control of the agricultural products, to recover a product from them by modern techniques, to assess duly by-products and residuals, to determine technological, microbiological and economical issues about the analysis and control, to find these issues’ formulas, to communicate nutrition problems with their formulas to the public opinion and public organizations, and also to collaborate.

Starting from the year 1976, The Journal of Food has been published regularly. 170 journals were published and hundreds of articles came up in 29 years since 1976.

Since the initial publication year to present, The Journal of Food acts as go-between the publication of many scientific works and takes an important place among the journals in the area of Food Science and Technology in Turkey. The contributions of the Association of Food Technology Directorate, scientists, as well as individuals both in public and private organizations is so far great in bimonthly publication of the journal.

The Journal of Food, which is one of the means of communication of the Association of Food Technology, accedes to a renewal process with a view to monitor innovations in advance and to increase and strengthen its scientific quality.

In this context, with a view to compete with other international journals in its field, the preparation of the journal with a new format has been started by readjusting its rules of both spelling and publication evaluation. The main objective of these works is to bring the journal quality to the quality of international journals in terms of the content and quality of press and to provide the acceptance of its scientific format on the international stage.

The journal has approximately 1000 subscription. Besides, it is sent to libraries, universities’ related departments, public organizations and is read by a broad crowd of people. The convey of the new developments in food science and technology and the results of scientific studies is the top priority in the selection of research, review, and translation type of articles.