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Foods and Raw Materials is a prestigious, peer-reviewed scientific journal published biannually in English, dedicated to advancing knowledge in the food industry and related fields. Established in 2013, the journal aims to disseminate significant research findings from Russian and international scientists, enhancing the visibility of their work on the global stage. It covers diverse topics including food production technology, biotechnology, quality and safety standards, ecology, and veterinary sciences.

Central to the mission of Foods and Raw Materials is the promotion of scientific communication and collaboration among researchers to bridge the gap between regional, national, and international publications. The journal accepts original research and review articles, which undergo a rigorous double-blind peer review process. As an open-access publication, it provides free access to its content, facilitating knowledge sharing in line with the Budapest Open Access Initiative. Indexed in prominent databases such as Scopus and Web of Science, the journal holds a reputable position in scientific rankings and offers authors the opportunity to publish impactful research in a dynamic academic environment.