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Wudpecker Journal of Food Technology is published monthly and focuses on original research findings on food science and technology with an expanded scope including food engineering, food management, food production and nutrition, proximate analysis, novel foods, food quality assurance and food safety, raw material composition of food, food storage and distribution, consumer acceptance of foodstuffs, physical properties of food, food engineering practices, food marketing and food manufacturing techniques.


The journal encourages, and welcomes, submission of papers which report findings using both quantitative and qualitative research methods; articles challenging conventional concepts and proposing new conceptual approaches; and accounts of methodological innovation and the research process.


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