Open Access

Journal of Food Chemistry and Nanotechnology (JFCN) is an open access, peer reviewed journal, which means that all articles are freely available without charge to all users immediately upon publication. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.
This is in accordance with the Budapest Open Access Initiative (BOAI) definition of open access.

Open access (OA) is a recent and preferred advancement in the publication industry whereby peer reviewed research and manuscript contents are made freely available for public use over the Internet almost immediately after being accepted for publication. OA gives quick exposure of scholarly research to the scientific community where one can use it any number of times for free after citing the author. Thus, in OA journals author(s) are the sole owners of the copyright to the article.

Creative Commons License:

JFCN implements the Creative Commons Attribution (CC BY) license to works we publish. This license allows users to copy, distribute and transmit an article, adapt the article as long as the author is attributed. The CC BY license permits commercial and non-commercial reuse.

The author retains copyright of their work with a  Creative Commons Attribution (CC-BY 4.0) license.

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