This journal focuses on research related to food science and technology, including the characterization and processing of various food products. It covers topics such as the impact of processing methods on nutritional and bioactive properties, the development of functional foods, and the analysis of food quality and safety. The journal also explores consumer behavior related to food choices and the application of novel technologies in food production and preservation.
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
Chemistry (miscellaneous)Q2
Food ScienceQ2
Industrial and Manufacturing EngineeringQ2
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Industrial and Manufacturing EngineeringFood ScienceChemical Engineering (miscellaneous)Chemistry (miscellaneous)
Research Topics (OpenAlex)
Meat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood composition and propertiesProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food BiotechnologyPostharvest Quality and Shelf Life ManagementMicroencapsulation and Drying ProcessesProbiotics and Fermented Foods