About the Journal

Journal of Food Sciences

The Journal of «Food Sciences» is the successor to the journal «Vestnik KazUTB» - ISSN 2708-4132 (Print), ISSN 2663–1830 (Online), registered with the Republican State Institution ‘Information Committee of the Ministry of Culture and Information of the Republic of Kazakhstan’, registration certificate: No. KZ87VPY00133487 dated 4 November 2025.

The aim of the journal is to present new scientific ideas and the results of fundamental and applied research, as well as to discuss current issues in the food industry and food safety for a wide range of specialists: scientists, technologists, engineers, lecturers, master’s students, doctoral students and industry representatives.

The wide range of topics covered by the journal - from the study of the chemical composition and nutritional value of raw materials to the development of innovative products, storage and processing technologies, standardisation, certification and quality assurance - is a significant advantage for authors.

The journal’s objectives are to report on new, scientifically sound and highly effective research findings across all aspects of the food industry, including food technology, biotechnology and raw material processing; to develop and implement innovative methods for quality control and food safety; the improvement of food production processes, as well as the development of the scientific foundations of rational and functional nutrition.

The journal helps to expand

the opportunities for the dissemination and indexing of published research papers in international citation databases and scientific information systems.

A key focus of the journal is to support the training of young specialists and innovative professionals capable of developing and implementing innovative products.

The journal upholds the principles of open science, digital transparency in research and the application of international standards of publication ethics, and promotes the indexing and citation of published research articles in international scientometric databases.

Research focus - Research in food science and technology: food raw material processing technology; biotechnology and microbiology in food production; food safety and quality; functional and specialised food products; nutrition and dietetics; standardisation, certification and quality control; innovative and resource-saving technologies in the food industry; processing and rational use of secondary raw materials and by-products of the food industry.

The journal is published four times a year.

Languages: Kazakh, Russian and English.