The Annual Review of Food Science and Technology covers current and significant developments in the multidisciplinary field of food science and technology. Topics include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.
⚡ Speed vs Prestige
How does this journal balance review speed with impact level?
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.
Food ScienceQ1
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Food Science
Research Topics (OpenAlex)
Proteins in Food SystemsProbiotics and Fermented FoodsGut microbiota and healthFood composition and propertiesMicrobial Inactivation MethodsMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant ActivitiesNutritional Studies and Diet