The journal was first established in December 2013 in view to encourage and promote all aspects of the fields of Food Science and Technology Research.

Membership:
The journal welcomes the membership of colleagues concerned with different fields of Food Science and Technology Research from Egypt and abroad.

Open access:

SCUJ is an Open Access journal. Users have the right to read, download, copy, distribute, print, search, or link to the full texts of articles under the following conditions: Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).

For more information:

 
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.)