Publishing peer-reviewed articles on various agricultural topics, the Open Food Science Journal provides "an important and reliable source of current information on recent important developments in the field." Currently on its 12th volume, the journal releases an annual batch of articles covering topics such as sustainability, food processing, microbiology, and food engineering. Recent pieces include "A New Ready-To-Bake Seafood Meal Based on Pacific White Shrimp: Product Development, Cost Evaluation, Consumer Acceptability, and Shelf Life Stability" and "Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction" (both published in the 11th volume). All articles are available for free download and all volumes (from 2007 to present) are linked on the Home page under Published Contents. Researchers interested in submitting a piece for publication consideration can do so via the "Submit Manuscript" page. Open Food Science Journal is edited by Food engineering professor M. Angela A. Meireles and published by open-access science journal hub BENTHAM Open.