Dear Colleague,

Online International Journal of Food Science is currently accepting manuscripts for publication. OIJFS publishes high-quality solicited and unsolicited articles, in English, in all areas of the subject pertaining to Sensory analysis, Molecular gastronomy, Food safety, Food security, Food technology, etc.

All papers published by OIJFS are peer-reviewed after which they undergo revision by the author. Upon receipt of the revised article from the author, same undergo final evaluation before publication.
OIJFS is a rapid response journal with an issue published every month.
Our objective is to publish manuscript(s) that meets the requirement for publication within a MONTH of submission. All publish articles are to remain forever in the journal's webpage. We also give hard (printed) copies to authors upon request.

The following types of papers are considered for publication:
* Original articles in basic and applied research.
* Critical reviews, surveys, opinions, commentaries and essays.

One key request of researchers across the world is open access to research publications. Online International Journal of Food Science is fully committed to providing free access to all articles as soon as they are published (published articles are freely downloaded for use by any researcher across the world). Our large readership base makes it possible for publish articles to be beneficial to the millions of researchers across the world. We ask you to support this initiative by publishing your papers in this journal or any of our sister journals that suits your research work. For details with regards to our sister journals visit: onlineresearchjournals.org/journals.htm

Authors guide and other details are available on the journal's webpage onlineresearchjournals.org/OIJFS/instructions.htm. Prospective authors should send their manuscript(s) to any of the following email:
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Please visit onlineresearchjournals.org/OIJFS for more details.

Best regards,

Charity Onyia
Editorial Assistant
Online International Journal of Food Science