Open Access
This journal is a peer reviewed, fully open access journal owned by Beijing Academy of Food Sciences (BAFS). BAFS retains copyright of the overall compiled journal and the compiled issues. The article is universally and freely accessible via the internet in perpetuity, in an easily readable format immediately after publication.
Article Processing Charges
Open Access provides free and immediate online access to the scholarly literature for anyone in the world to read, distribute and reuse. Journal of Future Foods offsets all the costs associated with our high-quality publishing service through article processing charges (APC): articles that are accepted for publication by our Editors-in-Chief following rigorous peer review incur a publishing fee charged to authors, institutions or funders.
The APC of Journal of Future Foods is $1500 US Dollars (or €1350 Euros, or ¥10,000 Chinese Yuan renminbi), excluding taxes, for each article accepted for publication. This APC will be implemented for all articles submitted after 1st January 2026.
Bank Transfer Information
Beneficiary Banker's name: Industrial and Commercial Bank of China, Beijing Municipal Branch, Beijing, PRC
Beneficiary Banker's address: No. 48, Zhanlanguan Road, Xicheng District, Beijing 100037, PRC
Beneficiary's Name: China Food Publishing Co.
Address: No.70, Yangqiao, Fengtai District, Beijing, China
Account Number: 0200049209024922112
Swift Code: ICBKCNBJBJM
Access Right
This is an open access journal: all articles will be immediately and permanently free for everyone to read and download. Permitted third party (re)use is defined by the following Creative Commons user licenses.
User Rights
Permitted third party reuse is defined by the following user license:
Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND):
Allows users to copy and distribute the Article, provided this is not done for commercial purposes and further does not permit distribution of the Article if it is changed or edited in any way, and provided the user gives appropriate credit (with a link to the formal publication through the relevant DOI), provides a link to the license, and that the licensor is not represented as endorsing the use made of the work. The full details of the license are available at https://creativecommons.org/licenses/by-nc-nd/4.0/.
Note: If you need to comply with your funding body policy, you can apply for the CC BY license after your manuscript is accepted for publication.
Author Rights
For open access publishing, this journal uses a licensing agreement. For the single article, authors will retain copyright alongside scholarly usage rights, and KeAi Communications Co., Ltd. will be granted non-exclusive publishing and distribution rights.
Publishing Schedule
This journal is published quarterly.
Contact details
Anqi Liang
Email: jff@chnfood.cn
Phone: 010-83155446-8029
Address: No. 70, Yangqiao, Fengtai District, Beijing, China