FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, published by SAGE Publications Ltd, is a premier journal in the fields of food science and technology, serving as a crucial platform for the dissemination of innovative research and practical applications from 1995 through to 2024. With an impact factor reflecting its significant standing—ranking in the Q2 quartile for Chemical Engineering, Food Science, and Industrial and Manufacturing Engineering—this journal plays an instrumental role in advancing the interdisciplinary study of food systems. Researchers, professionals, and students can access high-quality contributions that address the latest developments and trends in food technology, safety, and processing. Located in the United States, FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL also boasts commendable Scopus rankings, ensuring its articles are both relevant and widely cited within the academic community. As a vital resource for anyone engaged in food science research, этот журнал fosters knowledge sharing and innovation in the ever-evolving landscape of food technology.

Welcome to Innovative Food Science & Emerging Technologies, a premier journal published by ELSEVIER SCI LTD that serves as a vital platform for researchers and professionals dedicated to the rapidly evolving field of food science. With an impressive Impact Factor and a position in the Q1 category across notable disciplines including Chemistry, Food Science, and Industrial and Manufacturing Engineering, this journal ranks among the top tier within its fields, evidenced by its Scopus ranking of 20th out of 389 in Food Science, placing it in the 94th percentile. Our readers can expect to encounter cutting-edge research and innovative applications from 2000 through 2024, exploring critical themes that contribute to advancements in food technology, manufacturing processes, and sustainability practices. Although currently not an Open Access publication, we maintain a commitment to disseminating high-quality scholarship that enhances knowledge and encourages collaboration among a diverse audience. Join us in driving forward the forefront of food science research in the Netherlands and beyond.

eFood is a pioneering journal in the field of food science, published by the esteemed WILEY. With its impactful emergence, the journal has rapidly established itself within the academic community, evidenced by its impressive Q1 category ranking in Food Science as of 2023, and a commendable position at Rank #95 out of 389 in the Scopus database. Covering a wide spectrum of topics related to food innovation, technology, safety, and nutrition, eFood serves as an indispensable platform for researchers, industry professionals, and students who are at the forefront of advancing our understanding of food systems. The journal notably operates with an open-access model, promoting wide dissemination of knowledge while enhancing the visibility of high-quality research. As we look forward to converging years from 2020 to 2024, eFood is poised to foster rigorous scientific discourse and contribute significantly to the future of food science research.

Acta Scientiarum Polonorum-Technologia Alimentaria, published by Poznan University of Life Sciences, is a revered journal in the field of food science, showcasing cutting-edge research and innovations in food technology. Established as a leading platform within its domain, this journal is indexed under Scopus and ranks in the 2023 Q3 quartile for Food Science, demonstrating its commitment to high-quality scholarship. With an ISSN of 1644-0730 and E-ISSN 1898-9594, it serves as a critical resource for researchers, professionals, and students seeking to stay at the forefront of advancements in food safety, quality control, and sustainable practices. The journal has also been recognized for its contributions to the agricultural and biological sciences, positioning itself at rank #205 out of 389 in this competitive field. While currently not offering open access, the journal's valuable insights and findings, especially as it publishes through 2024, play a crucial role in advancing knowledge and fostering collaboration among experts in the food science sector.

Quality Assurance and Safety of Crops & Foods is a leading peer-reviewed journal, published by CODON PUBLICATIONS, dedicated to advancing the fields of Agronomy and Crop Science and Food Science. Since its inception in 2009, this journal has established itself as a crucial platform for researchers, professionals, and students, focusing on the vital intersection of agricultural safety and food quality. With a commendable impact factor and a current Scopus ranking placing it in the top quartiles of its field (Q2 in 2023), it serves as an essential resource for those committed to ensuring the safety and quality of global food supplies. The journal provides open access options to enhance the dissemination and accessibility of research findings, thus fostering collaborative efforts to tackle contemporary challenges in food production and safety. By showcasing innovative methodologies and cutting-edge research, Quality Assurance and Safety of Crops & Foods not only contributes to scientific discourse but also plays a pivotal role in informing policy and practice in sustainable agricultural practices.

Applied Food Biotechnology is a dynamic and engaging open-access journal dedicated to the interdisciplinary field of food biotechnology, published by Shahid Beheshti University of Medical Sciences, Faculty of Medicine. Since its inception in 2014, this journal has provided a platform for the dissemination of cutting-edge research that combines aspects of applied microbiology, biotechnology, and food science, significantly contributing to advancements in food safety, processing, and nutritional enhancement. With an impressive impact factor, the journal ranks Q3 in multiple relevant categories, including Applied Microbiology and Biotechnology, Biotechnology, and Food Science in 2023, highlighting its influence within these fields. The journal's scope encourages innovative studies that investigate the utilization of biological processes in food technology, aiming to foster both scientific inquiry and practical applications across diverse demographics. With its commitment to open access, Applied Food Biotechnology ensures that all research findings are readily available to researchers, professionals, and students globally, enhancing collaboration and knowledge sharing. Located in Tehran, Iran, this journal serves as a vital resource for anyone invested in the future of food biotechnology.

Trends in Food Science & Technology, published by Elsevier Science London, stands as a premier journal in the fields of food science and biotechnology. With an impressive Q1 ranking in both the food science and biotechnology categories, it is recognized for its rigorous peer-reviewed articles that advance knowledge and innovation in the sector. The journal’s Scopus rankings validate its significance, placing it in the top percentile among its peers, with a remarkable rank of #2 out of 389 in Agricultural and Biological Sciences - Food Science, and #4 out of 311 in Biochemistry, Genetics, and Molecular Biology - Biotechnology. Since its inception in 1990, the journal has become a vital resource for researchers, professionals, and students alike, offering insights into contemporary challenges and trends impacting food technology. Although it operates under a subscription model, the quality of research published within its pages makes it an essential read for anyone involved in advancing the science of food.

Food Chemistry: Molecular Sciences is a leading academic journal published by ELSEVIER, dedicated to advancing knowledge in the fields of food science and molecular biology. With an ISSN of 2666-5662, this journal is a key platform for researchers and professionals aiming to disseminate innovative research findings from 2020 through 2024. Recognized for its quality, it stands in the Q1 category for Food Science and Q2 for Molecular Biology as of 2023, showcasing its commitment to high-impact publications. The journal is indexed in Scopus, earning ranks of #98/389 (74th percentile) in Agricultural and Biological Sciences - Food Science and #214/410 (47th percentile) in Biochemistry, Genetics and Molecular Biology - Molecular Biology. Each article represents cutting-edge research that drives the understanding and application of molecular principles in food chemistry, making it an essential resource for anyone involved in the field. Although this journal does not offer open access, its rigorous peer-review process ensures that the content is reliable and of significant academic value, contributing profoundly to the body of knowledge in the respective disciplines. Located in Amsterdam, Netherlands, Food Chemistry: Molecular Sciences continues to inspire scholarly discussion and innovation within the scientific community.

Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology is a distinguished academic journal published by GALATI UNIV PRESS, dedicated to advancing knowledge in the field of food technology. With an open access format since 2007, this journal enhances accessibility to research findings and facilitates the dissemination of innovative ideas among researchers, professionals, and students worldwide. The journal holds a noteworthy position in its category, boasting a 2023 Q3 ranking in both Food Science and Industrial and Manufacturing Engineering, indicating its relevance and contribution to these critical fields. As it converges years of publication from 2012 to 2023, it encapsulates an evolving body of knowledge that reflects the latest advancements and research trends. Although it may not yet have a defined HIndex, its presence in Scopus with ranks of #253 in Industrial and Manufacturing Engineering and #278 in Food Science underscores its emerging impact. This journal is particularly significant for those engaged in research related to food technology and engineering, facilitating dialogue and collaboration within the community while addressing pressing challenges and innovations in food processing and safety. With its commitment to quality research, Annals of the University Dunarea de Jos of Galati serves as an essential resource for fostering knowledge and promoting scientific discussion.

Food Production Processing and Nutrition, published by SpringerNature, stands at the forefront of advancing knowledge in the vibrant fields of food science, nutrition, and public health. This esteemed Open Access journal, operational since 2019, plays a pivotal role in disseminating breakthrough research that intersects food production processes with nutritional insights, making it an invaluable resource for researchers, professionals, and students alike. With a commendable 2023 impact factor reflecting its robust scholarly contributions — Q1 in Food Science and Q2 in both Nutrition and Dietetics and Public Health, Environmental and Occupational Health — the journal not only emphasizes the importance of innovative food processing methods but also addresses pressing nutritional challenges faced globally. Located in the United Kingdom, it claims an impressive Scopus ranking, with a notable percentile standing across various categorical metrics. As such, Food Production Processing and Nutrition is essential for anyone aiming to deepen their understanding of how food systems impact public health through effective processing and nutritional strategies.