Foods and Raw Materials is a scientific journal founded in 2013 with periodicity of two volumes a year. We publish English-language papers that highlight large contributions and breakthroughs in the sphere of food industry technologies and allied fields. The remit of the Journal covers all aspects of chemistry, microbiology, biotechnology; food processing and its automation; functional food production and equipment; food safety, standardization, certification and quality; environmental issues, etc.

The Journal is included in Emerging Sources Citation Index (Web of Science), Scopus, Directory of Open Access Journals (DOAJ), CAS, FSTA, ProQuest, CABI, EBSCOhost, AGRICOLA, BASE and ‘Ulrich's Periodicals directory’ databases.

We accept authentic research articles and reviews on food industry issues. All manuscripts undergo a double-sided blind peer review.

We do not charge for submission, translation, peer-review and publication.

The journal has free access. Articles can be read, downloaded, copied, distributed, printed while referring to the full text with attribution, without any restrictions, in accordance with the license Commons the Attribution 4.0 the Creative International (CC BY 4.0).

The journal "Food and Raw Materials" is an open access journal. All articles are freely available to readers immediately after publication.

Note: FAT 2023 Conference participants can avail the benefit of free APC if your article is accepted for publication.

We are looking forward to establishing fruitful and mutually beneficial cooperation.

Website link: https://jfrm.ru/en/

Email: [email protected], [email protected]