This journal focuses on the technological aspects of dairy science, including the processing of milk and dairy products, the development of functional foods, and the analysis of product quality. Research covers areas such as enzymatic hydrolysis, microencapsulation, the impact of processing conditions on product characteristics, and the identification of bioactive compounds. The scope also extends to food safety, including the study of pathogens, biofilms, and mycotoxins in dairy environments, as well as the application of novel technologies for dairy product innovation and improvement.
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Publication & Citation Trend
Articles published
Times cited
2019
2020
2021
2022
2023
2024
2025
2026
Source: OpenAlex · Note: citations accumulate over time so older years appear higher
SJR Quartile by Discipline
Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.
Food ScienceQ2
Process Chemistry and TechnologyQ2
BioengineeringQ3
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
BioengineeringProcess Chemistry and TechnologyFood Science
Research Topics (OpenAlex)
Probiotics and Fermented FoodsMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMilk Quality and Mastitis in Dairy CowsAgricultural Systems and PracticesAgriculture and Rural Development ResearchCooperative Studies and EconomicsMicroencapsulation and Drying ProcessesMicrobial Metabolites in Food Biotechnology