• Status in HRČAK: active
• ISSN 1330-9862 (Tisak)
  ISSN 1334-2606 (Online)
• UDK: 664:57:66
  CODEN: FTBRFD
  DOI: https://doi.org/10.17113/ftb
• Contact: Food Technology and Biotechnology
  Kačićeva 23
  HR-10 000 Zagreb
  Croatia
  Phone: ++385(0)1 4605179 or 4605180
  E-mail: ftb@pbf.hr
• Email: ftb@pbf.hr
• URL: http://www.ftb.com.hr
• Publisher:
  University of Zagreb Faculty of Food Technology and Biotechnology
  Kačićeva 23, 10000 Zagreb
  http://www.ftb.com.hr
  ftb@pbf.hr
  
• Guidelines for authors
• Guidelines for references
• Guidelines for reviewers
• Impressum
• Publication Ethics and Malpractice Statement
• Article template
• Correction and retraction policy
• Focus and scope
• Privacy Statement
• Subscription
• Editorial board
• Authorship Statement

Food Technology and Biotechnology is an international diamond open access peer-reviewed journal which publishes original scientific papers, preliminary communications, scientific notes and reviews, covering the topics of: food science, analysis of food ingredients and final products, food processing and preservation, nutrition, applied microbiology, biochemical engineering and molecular biotechnology. The journal is open to all, with no fees, and articles are published in English with abstracts both in English and Croatian Publisher is the University of Zagreb Faculty of Food Technology and Biotechnology, and the journal is also an official journal of the Croatian Society for Biotechnology and the Slovenian Microbiological Society. Food Technology and Biotechnology is indexed in Current Contents, Science Citation Index Expanded, WoS Core Collection, Scopus, BIOSIS Previews, Biological Abstracts, Food Science and Technology Abstracts (FSTA), Chemical Engineering and Biotechnology Abstracts, Chemical Abstracts Service Source Index, CAB Abstracts, PubMed Central, Europe PMC, Biotechnology Research Abstracts, Business Source Premier, Central & Eastern European Academic Source (CEEAS), Ei Compendex, Environment Index, Veterinary Science Database, Business Source Elite, EBSCO Essentials, VINITI, VITIS-VEA, DOAJ, J-Gate, World Journal Clout Index and Cabell's Journalytics. It is also available in the Diamond Discovery Hub. Impact factor for 2024 is 2.5 (Q3), and SJR is 0.585 (Q2). Scientific and review articles published in the journal are assigned a DOI, and authors are recommended to use ORCID and ROR identifiers. The journal is a signatory of the UN SDG Publishers Compact, and it endorses SAGER recommendations. It is aligned with the DOAS (Diamond Open Access Standard) criteria. Journal editors are members of COPE (Committee on Publishing Ethics) and EASE (European Association of Science Editors), and one of the founders and members of the Croatian Association for Scholarly Communication (CROASC).

• Peer review: peer review, international peer review, only scientific papers, single anonymized, double
• First year of publication: 1963.
• Frequency (annually): 4
• Scientific disciplines and subdisciplines: Food Technology, Biotechnology, Biotechnical Sciences, Nutrition
• Date added to HRČAK: 22.04.2008.
• Rights: The contents of the Food Technology and Biotechnology can be used for personal, educational or scientific purposes, provided that the credit is given to the Journal (under Creative Commons licence CC BY 4.0). Authors retain copyright and grant the publisher a licence to publish their manuscript as the original publisher. The usage rights are available at the journal website and in the JISC Open Policy Finder: https://openpolicyfinder.jisc.ac.uk/publication/40220. There are no article processing (APCs) or publishing fees. Annual subscription price for printed copies is 50 euro for individuals and 100 euro for organizations and institutions. For subscription, please contact the Editorial Office at the e-mail address: ftb@pbf.hr.
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