Journal profile · Agricultural and Biological Sciences-Food Science
Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv
ISSN 2706-8331 · eISSN 2706-834X · National University of Life and Environmental Sciences of Ukraine · Ukraine
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Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv: fully open access; APC charged, amount not published; review about 18 weeks (community reports); 33 articles in 2025; indexed in Scopus.
Scope
Aims, scope and focus
Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv is published by National University of Life and Environmental Sciences of Ukraine. By OpenAlex counts of its recent articles, its largest topics are Advanced Scientific Research Methods, Meat and Animal Product Quality and Genetic and phenotypic traits in livestock, together about 32.9% of its articles. Its main subfields are Food Science. (generated from OpenAlex topic counts and CAS ranking data)
The scope of the journal encompasses a broad range of topics related to the fields of animal science and food technology. Section “Animal Science”: Animal breeding and genetics Animal nutrition and feed science Biotechnology in animal husbandry Sustainable livestock production systems Section “Food Technologies”: Food processing and preservation Quality and safety of food products Biotechnology in the food industry Sustainable food production systems The journal serves as a platform for scientists, researchers, and professionals in the field to disseminate and share their latest findings, theories, methodologies, and ideas, contributing to the advancement and understanding of animal science and food technology. The primary audience of the journal is researchers, doctoral students, lecturers, workers in the agricultural sector, and government officials interested in fields of animal science and food technology issues, processes and experiences. "Animal Science and Food Technology" is characterised by a dedicated team of professional editors, a fair and rigorous peer-review process, high standards of editing and editorial independence.
From the journal's Aims & Scope
Research area (LetPub): Agricultural and Biological Sciences-Food Science
Editor-in-chief Nataliia SlobodianiukPublisher website
Main research topics OpenAlex counts of recent articles; shares are approximate
- Advanced Scientific Research MethodsAgricultural and Biological Sciences13%
- Meat and Animal Product QualityAgricultural and Biological Sciences10.7%
- Genetic and phenotypic traits in livestockBiochemistry, Genetics and Molecular Biology9.3%
- Livestock Farming and ManagementAgricultural and Biological Sciences7.8%
- Reproductive Physiology in LivestockAgricultural and Biological Sciences7.4%
- Food and Agricultural SciencesAgricultural and Biological Sciences7%
- Animal Nutrition and PhysiologyAgricultural and Biological Sciences6.2%
- Aquaculture Nutrition and GrowthAgricultural and Biological Sciences3.9%
Rankings & indexing
CAS ranking and database indexing
CAS Journal Ranking
CAS Journal Ranking, upgraded edition (March 2025)Not covered
Not covered by this edition.
CAS Xinrui Journal Ranking (March 2026)Not covered
Not covered by this edition.
CAS Journal Ranking, previous upgraded edition (December 2023)Not covered
Not covered by this edition.
CiteScore quartiles (Scopus, June 2026 release)
| Subject | Quartile | Rank | Percentile |
|---|---|---|---|
| Food Science | Q4 | 388/404 | — |
| Animal Science and Zoology | Q4 | 492/509 | — |
| Aquatic Science | Q4 | 252/257 | — |
Scopus ranks journals by CiteScore within each subject: the 75th percentile and above is Q1, then a quartile every 25 points. A different system from the CAS zones.LetPub
Database indexing
ScopusDOAJLetPub
International journal early-warning lists: not listed in any editionLetPub
Indexing the journal's website claims
Google Scholar, Professional publications of Ukraine, AGRIS, VNLU, BASE, Gale, Ulrichsweb Global Serials Directory, UCSB Library, Dimensions, University of Oslo Library, University of Hull Library, SOLO - Search Oxford Libraries Online, Leipzig University Library, Cambridge University Library, Litmaps, OUCI (Open Ukrainian Citation Index), WorldCat, EBSCOPublisher website
As the journal's website lists them, not checked against each database; for Web of Science editions the records above apply.
Editions, and major and minor categories, are shown separately and never merged into one zone; check which edition your institution uses before you submit or report.
Metrics
Impact metrics and publication volume
- CiteScore 2026-06
- 0.3LetPub ·
- SJR 2026-06
- 0LetPub ·
- SNIP 2026-06
- 0LetPub ·
- h-index
- 7OpenAlex ·
- i10-index
- 3OpenAlex ·
- 2-year mean citedness
- 0.98OpenAlex ·
- Share of gold OA articles
- 0%LetPub ·
Articles by year OpenAlex count · 252 in total · the current year is incomplete
| Year | Articles | Open access | Citations |
|---|---|---|---|
| 2026 | 13 | 13 | 75 |
| 2025 | 33 | 33 | 75 |
| 2024 | 34 | 34 | 125 |
| 2023 | 32 | 32 | 78 |
| 2022 | 35 | 35 | 34 |
| 2021 | 39 | 39 | 16 |
Sources count differently and were observed at different times, so each source's own value is kept; "publisher" marks figures from the journal's website.
Review & acceptance
Review time and acceptance
- Average review time (community reports)
- about 18 weeksLetPub ·
- Submission to publication (journal-reported)
- about 18 weeksDOAJ ·
- Peer review
- Double anonymous peer reviewDOAJ
Community reports come from authors' own submissions (confidence 0.5) and are not a promise from the journal; for publisher figures, the journal's own definitions apply.
Fees & open access
APC and open-access policy
Fully open accessDOAJ
Every article is open access; authors usually pay an article processing charge (APC).
| Source | APC | Fee waiver | License | Observed |
|---|---|---|---|---|
| DOAJ | EUR 30 | Yes | CC BY | |
| LetPub | EUR 50 | No | — |
The journal's website is authoritative for fees; sources were observed at different times and each keeps its own value, without averaging.
Before you submit
Five checks before submitting to Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv
- 1ScopeRecent output centres on Advanced Scientific Research Methods, Meat and Animal Product Quality.Check scope
- 2Article type and formatPrepare text, figures and references as the author guidelines ask.Author guidelines ↗
- 3English languagePolish grammar and academic style before you submit: it lowers the risk of rejection for language and improves your chances of acceptance.
- 4FeesEUR 30 (DOAJ), waivers availableFee details
- 5Expected review timeabout 18 weeks · Community averageReview data
The checks are built from this page's data.
Profile
Publication details and official links
- Publisher
- National University of Life and Environmental Sciences of Ukraine
- Country or region
- Ukraine
- Language
- English
- ISSN
- 2706-8331
- Electronic ISSN
- 2706-834X
- Official links
- Journal homepage ↗LetPub
- Author guidelines ↗LetPub
- Aims & Scope ↗LetPub
- APC information ↗DOAJ
- Fee waivers ↗DOAJ
- Open access statement ↗DOAJ
- License & copyright ↗DOAJ
- Peer review process ↗LetPub
- Editorial board ↗LetPub
- Plagiarism policy ↗DOAJ
FAQ
Frequently asked questions about Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv
How long does peer review take at Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv?
Authors report an average review time of about 18 weeks. Article statistics cover accepted papers only, publisher figures follow the journal's own definitions, and community reports come from authors' own submissions; none is a promise from the journal.
Which databases index Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv?
According to LetPub and DOAJ records, Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv is indexed in Scopus and DOAJ.
Is Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv open access, and what is the APC?
Tvarinnitstvo ta tekhnologiyi kharchovikh produktiv is a fully open-access journal. APC charged, amount not published.
Sources and updates
The facts on this page come from LetPub, OpenAlex, DOAJ, Publisher website; every figure is tagged with its source and the date it was observed, and conflicting values are kept per source. LetPub source page: view ↗ (archived 2026-08-25). Last updated: .