Food Science and Biotechnology is an international journal focusing on the physical, chemical, biological, and health aspects of food science and technology. Published by the Korean Society of Food Science and Technology. Welcomes submissions on food chemistry and analysis, food hygiene and toxicology, food microbiology and biotechnology, and food engineering. Offers high visibility for work, with over 361,613 article downloads in 2023. Provide attractive turnaround times, averaging a month from submission to first decision.
⚡ 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.
Applied Microbiology and BiotechnologyQ2
BiotechnologyQ2
Food ScienceQ2
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
BiotechnologyFood ScienceApplied Microbiology and Biotechnology
Research Topics (OpenAlex)
Food Quality and Safety StudiesPhytochemicals and Antioxidant ActivitiesFood composition and propertiesProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food BiotechnologyProteins in Food SystemsGABA and Rice ResearchPhytoestrogen effects and research