KOTA KINABALU – We are pleased to announce the publication of the International Journal of Food (IJF) Volume 3, Number 2 for September 2026. This prestigious journal is officially published by the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah (UMS).
This latest edition brings together 13 open-access articles featuring current research, fresh insights, and the latest developments in the fields of food science and nutrition.
Readers have the opportunity to explore a variety of comprehensive research findings, covering three main areas:
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Advanced Food Science and Technology
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Bioactive Compounds and Functional Nutrition
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Public Health and Dietary Trends
IJF remains committed to providing an excellent platform for researchers, academics, industry practitioners, and postgraduate scholars to share high-impact research. This effort directly contributes to the advancement of food science, nutrition, and other related fields.
In line with the goal of expanding access to knowledge, all articles in this edition are freely available through our open-access policy. This initiative makes research easier to discover, read, cite, and share with the global community.
Are you looking for your next research read, or seeking a publication platform for your findings? Explore our latest edition, discover new insights, and consider submitting your next manuscript to IJF.
Read Volume 3, No. 2 in full here: https://jurcon.ums.edu.my/ojums/index.php/IJF
Read. Cite. Submit.
Your next paper could be a part of our upcoming edition!
International Journal of Food (IJF)
Faculty of Food Science and Nutrition
Universiti Malaysia Sabah (UMS)