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Food Bioengineering

John Wiley and Sons Inc · United States · Est. 2022

ISSN2770-2081eISSN2770-2081

SJR Q2✓ WOS ESCI✓ Scopus / SJR✓ DOAJ✓ Open Access

/ 100

Medium Risk

Score Breakdown

✓ WoS ESCI+10

✓ Scopus Q2+18

✓ DOAJ Verified+15

Total43

Journal Impact Factor

This journal is indexed in Web of Science (JCR) and has an official Journal Impact Factor. View the current value on the journal’s page ↗

SJR Score

0.5

H-Index

CiteScore

View ↗

Scopus metric · on the journal’s page

Total Works

183

Total Citations

1,092

2yr Mean Citedness

4.15

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Aims & Scope✦ Inferred from recent articles

Food Bioengineering focuses on the application of biological and engineering principles to food production and processing. This includes areas such as enzyme technology, fermentation processes, and the development of novel food ingredients and products. Research also explores the use of biotechnology for improving food quality, safety, and sustainability, as well as understanding the impact of food components on human health and the gut microbiome.

AI-summarised from recent articles · verify on publisher page →

⚡ Speed vs Prestige

How does this journal balance review speed with impact level?

weeks to review

Average · median is 15 wks

SJR Rank

Top 50% in field

General Information

Country / RegionUnited States

Primary LanguageEnglish

1st Year Published2022

Annual Volume~ 45 articles / year

StatusActive (last: 2026)

Total Publications183

Publisher OrgWiley

OA Since2021

Visit Journal Website

Submission Info

Peer ReviewSingle-blind

Review Time~18 weeks

Acceptance Rate—

OA LicenseCC BY

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Plagiarism Detection✓ Yes

📦 Long-term Preservation

PorticoCLOCKSS

Think.Check.Submit Compliance

thinkchecksubmit.org

10/12 · 83%

✅

Do you know the journal / publisher?

John Wiley and Sons Inc

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

2770-2081 / 2770-2081

✅

Indexed in a trusted database?

Scopus, DOAJ

✅

Peer review process documented?

Single-blind

❌

Follows ethical publishing standards (COPE)?

N/A

❌

APC fees clearly disclosed?

N/A

✅

Not on predatory/blacklists?

✓ Clean

✅

Long-term digital preservation?

Portico, CLOCKSS

✅

Plagiarism detection in place?

Yes

✅

Listed in DOAJ (verified OA)?

DOAJ verified

✅

Primary language documented?

English

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

Publication & Citation Trend

Articles published

Times cited

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 ScienceQ2

Applied Microbiology and BiotechnologyQ3

BioengineeringQ3

BiotechnologyQ3

Subject Classification

Web of Science Categories

Food Science & Technology

Scopus Categories

BiotechnologyBioengineeringApplied Microbiology and BiotechnologyFood Science

Research Topics (OpenAlex)

Food composition and propertiesProbiotics and Fermented FoodsGut microbiota and healthProteins in Food SystemsEnzyme Catalysis and ImmobilizationEnzyme Production and CharacterizationPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityNanocomposite Films for Food PackagingMicrobial Metabolic Engineering and Bioproduction