This journal focuses on the scientific and technological aspects of food, including the development of new food products and ingredients, the improvement of food processing techniques, and the evaluation of food quality and safety. Research covers the use of natural compounds, by-products, and emerging technologies to enhance nutritional value, extend shelf life, and improve sensory properties of various food items. Studies also address the application of packaging materials, preservation methods, and the assessment of consumer preferences.
Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.
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.
Chemical Engineering (miscellaneous)Q2
Food ScienceQ2
Industrial and Manufacturing EngineeringQ2
Subject Classification
Web of Science Categories
Chemistry, AppliedFood Science & Technology
Scopus Categories
Industrial and Manufacturing EngineeringFood ScienceChemical Engineering (miscellaneous)
Research Topics (OpenAlex)
Food Quality and Safety StudiesMeat and Animal Product QualityFood composition and propertiesProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsPolysaccharides Composition and ApplicationsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization