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.