Current Research in Food Science focuses on the scientific investigation of food properties, processing, and applications. Research includes understanding flavor compounds, developing novel food products like 3D-printed foods and plant-based alternatives, and improving food safety and quality through advanced analytical techniques and machine learning. The journal also covers topics such as edible films, texture modification, and the utilization of byproducts and alternative sources like microalgae and cultivated meat.
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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.
Applied Microbiology and BiotechnologyQ1
BiotechnologyQ1
Food ScienceQ1
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
BiotechnologyFood ScienceApplied Microbiology and Biotechnology
Research Topics (OpenAlex)
Proteins in Food SystemsFood composition and propertiesMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesProtein Hydrolysis and Bioactive PeptidesFermentation and Sensory AnalysisProbiotics and Fermented FoodsPolysaccharides Composition and ApplicationsFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing Techniques