This journal focuses on the scientific and technological aspects of food production and processing. It covers research on the composition, quality, and characteristics of various food products, including fermented foods, plant-based alternatives, oils, jams, and beverages. The scope also extends to the development of functional foods, the optimization of extraction and drying methods for food ingredients, and the evaluation of sensory and nutritional properties.
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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 ScienceQ3
BiochemistryQ4
Nutrition and DieteticsQ4
Subject Classification
Scopus Categories
BiochemistryNutrition and DieteticsFood Science
Research Topics (OpenAlex)
Food composition and propertiesMeat and Animal Product QualityFood Quality and Safety StudiesPhytochemicals and Antioxidant ActivitiesChild Nutrition and Water AccessPolysaccharides Composition and ApplicationsFood Chemistry and Fat AnalysisFood and Agricultural SciencesEssential Oils and Antimicrobial ActivityProbiotics and Fermented Foods