Aims & Scope
Korean Journal of Food Preservation is published bi-monthly in February, April, June, Agust, October, December by the The Korean Society of Food Preservation. Copy right is reserved by the Society. A Subscription to Korean Journal of Food Preservation is included in the annual membership dues.Subscriptions are accepted on a calendar year basis only. All correspondences regarding membership and subscriptions should be addressed to The Korean Society of Food Preservation. Contributions written in English and Korean are welcomed in the form of review articles, original papers, and research notes. This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: 1)Food Preservation and Packaging 2)Food Processing Food Engineering and Physical Properties 3)Functional Food, Health and Nutritional aspects of foods 4)Food Chemistry, Biochemistry and Toxicology 5)Food Microbiology and Food Safety 6)Fermentation Technology, Enzymology and Enzyme Engineering 7)Sensory Science and Food Nano science and technology.