Sustainable Food Technology

Aims & Scope

Sustainable Food Technology is a gold open-access journal dedicated to publishing innovative strategies for producing safe, high-quality food in environmentally sustainable ways. This multidisciplinary journal publishes research spanning chemistry, physics, engineering, biotechnology, as well as environmental and materials science, all aimed at advancing sustainable solutions in food production. We welcome novel green strategies for both crops and animal products throughout all post-harvest stages of food production. We also invite research in biotechnology and bioengineering aimed at increasing food production sustainably. Manuscripts submitted to Sustainable Food Technology should focus on either applied or fundamental science and cover the development and optimisation of technologies aimed at improving post-harvest supply-chain of food. All manuscripts must address environmental, economic and/or health challenges associated with food sustainability. The quantitative and/or qualitative aspect of sustainability e.g. water usage, energy efficiency, process intensification, by-product extraction, or benchmarking of proposed sustainable packaging against conventional should be demonstrated and discussed.

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

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.

Subject Classification