Open Access Food Technology Articles

Food technology is a branch of food science that deals with the production processes that make foods. Some of the best examples for the Food technology are Freeze-dried coffee, a form of instant coffee, etc., food technologies was not common talk and was not important in food development but Nowadays the food chain is long and complicated, foods and food technologies are diversified. Open access to the scientific literature means the removal of barriers (including price barriers) from accessing scholarly work. There are two parallel “roads” towards open access: Open Access articles and self-archiving. Open Access articles are immediately, freely available on their Web site, a model mostly funded by charges paid by the author (usually through a research grant). The alternative for a researcher is “self-archiving” (i.e., to publish in a traditional journal, where only subscribers have immediate access, but to make the article available on their personal and/or institutional Web sites (including so-called repositories or archives)), which is a practice allowed by many scholarly journals. Open Access raises practical and policy questions for scholars, publishers, funders, and policymakers alike, including what the return on investment is when paying an article processing fee to publish in an Open Access articles, or whether investments into institutional repositories should be made and whether self-archiving should be made mandatory, as contemplated by some funders.

• Share this page
• 
• 
• 
• 
• 
• 

Last date updated on April, 2024