Frontiers in Food Science and Technology is a multidisciplinary open-access journal that publishes rigorous and high-quality research on all aspects of food science and technology. The journal aims to provide a platform for researchers, scientists, and industry professionals to share their latest findings, innovations, and insights. We cover a wide range of topics, including food chemistry, food microbiology, food processing, food safety, nutrition, sensory science, and food engineering. Our goal is to foster collaboration and advance the field of food science and technology for the benefit of society.
⚡ 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
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.
Agricultural and Biological Sciences (miscellaneous)Q2
Engineering (miscellaneous)Q2
Food ScienceQ2
BiotechnologyQ3
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
BiotechnologyAgricultural and Biological Sciences (miscellaneous)Engineering (miscellaneous)Food Science
Research Topics (OpenAlex)
Food composition and propertiesMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation MethodsNanocomposite Films for Food PackagingSeed and Plant BiochemistryProbiotics and Fermented FoodsProteins in Food SystemsPostharvest Quality and Shelf Life Management