The African Journal of Food Science (AJFS) provides rapid publication (bi-monthly) of articles in all areas of Food Science such as Sensory analysis, Molecular gastronomy, Food safety, Food technology etc. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published shortly after acceptance. All articles published in AJFS are peer-reviewed.

The African Journal of Food Science (ISSN 1996-0794) is published bi- monthly (one volume per year) by Academic Journals. 

Types of paper

Regular articles: These should describe new and carefully confirmed findings, and experimental procedures should be given in sufficient detail for others to verify the work. The length of a full paper should be the minimum required to describe and interpret the work clearly.

Short Communications: A Short Communication is suitable for recording the results of complete small investigations or giving details of new models or hypotheses, innovative methods, techniques or apparatus. The style of main sections need not conform to that of full-length papers. Short communications are 2 to 4 printed pages (about 6 to 12 manuscript pages) in length.

Reviews: Submissions of reviews and perspectives covering topics of current interest are welcome and encouraged. Reviews should be concise and no longer than 4-6 printed pages (about 12 to 18 manuscript pages). Reviews manuscripts are also peer-reviewed.

With questions or concerns, please contact the Editorial Office at ajfs@academicjournals.org.