Slovak Journal of Food Sciences uses cookies, tags, and tracking settings to store information that help give you the very best browsing experience.
To understand more about cookies, tags, and tracking, see our Privacy Statement
I accept all cookies for the De Gruyter Online site

Jump to ContentJump to Main Navigation
Open Access



See all formats and pricing

Open Access
*Prices in US$ apply to orders placed in the Americas only. Prices in GBP apply to orders placed in Great Britain only. Prices in € represent the retail prices valid in Germany (unless otherwise indicated). Prices are subject to change without notice. Prices do not include postage and handling. RRP: Recommended Retail Price.

Slovak Journal of Food Sciences

The Journal of HACCP Consulting


Open Access

Slovak Journal of Food Sciences is an international scientific journal for food industry. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and  biotechnology, nourishment, public health, primary production of food, food adulteration and food economics.

Aims and Scope

Why subscribe and read

Slovak Journal of Food Sciences publishes peer-reviewed original research and review articles of all basic and applied aspects of food science for food scientists and other interested professionals.

Reader has a free on-line access through the journal website.

Why submit

  • Transparent, comprehensive and fast peer review and editing.
  • Author retains copyright.
  • Readers do not pay any access fees so articles are available to a wider audience.
  • Each author is able to view the progress of article submission through the editorial process by logging in to the journal administration panel web site.
  • If accepted, article is immediately processed and published in the "current" volume.
  • If published, article will receive a CrossRef DOI number for citation and link to the electronic document.

Rejection Rate

  • 15%

Type of Publication:

Instructions for Authors

Please submit your manuscripts to Slovak Journal of Food Sciences via email to:

Slovak Journal of Food Sciences,
951 01 Nitrianske Hrnčiarovce,


Please log in or register to comment.