Korean Society for Food Engineering · South Korea · Est. 1997
ISSN2288-1247
SJR Q4✓ Scopus / SJR
5
/ 100
High Risk
Score Breakdown
✓ Scopus Q4+5
Total5
Journal Impact Factor
Not on record at PubScope. The Journal Impact Factor is published by Clarivate for Web of Science (JCR)–indexed journals.
SJR Score
0.156
H-Index
16
SNIP
0.223
Total Works
1,458
Total Citations
2,930
2yr Mean Citedness
0.25
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Aims & Scope✦ Inferred from recent articles
This journal focuses on the application of engineering principles to food processing and product development. Research investigates methods to improve food quality, safety, and functionality, including the use of novel processing techniques, ingredient incorporation, and the characterization of bioactive compounds. Studies also explore the utilization of food byproducts and the development of alternative food sources.
AI-summarised from recent articles · verify on the publisher page
⚡ 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 ScienceQ4
Subject Classification
Scopus Categories
Food Science
Research Topics (OpenAlex)
Food Quality and Safety StudiesFood composition and propertiesNutrition, Health and Food BehaviorAgriculture, Soil, Plant ScienceGABA and Rice ResearchPhytochemicals and Antioxidant ActivitiesFreezing and Crystallization ProcessesFermentation and Sensory AnalysisPhytoestrogen effects and researchMeat and Animal Product Quality