Annual Review of Food Science and Technology

Scope & Guideline

Transforming Food Science Through Comprehensive Reviews

Introduction

Immerse yourself in the scholarly insights of Annual Review of Food Science and Technology with our comprehensive guidelines detailing its aims and scope. This page is your resource for understanding the journal's thematic priorities. Stay abreast of trending topics currently drawing significant attention and explore declining topics for a full picture of evolving interests. Our selection of highly cited topics and recent high-impact papers is curated within these guidelines to enhance your research impact.
LanguageEnglish
ISSN1941-1413
PublisherANNUAL REVIEWS
Support Open AccessNo
CountryUnited States
TypeJournal
Convergefrom 2010 to 2024
AbbreviationANNU REV FOOD SCI T / Annu. Rev. Food Sci. Technol.
Frequency1 issue/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
Address4139 EL CAMINO WAY, PO BOX 10139, PALO ALTO, CA 94303-0139

Aims and Scopes

The Annual Review of Food Science and Technology aims to provide comprehensive and critical reviews of the latest advancements in food science and technology. It focuses on the intersection of food technology, health, and sustainability, covering a wide range of topics relevant to researchers, industry professionals, and policymakers.
  1. Food Processing and Technology Innovations:
    The journal explores cutting-edge technologies in food processing, including nonconventional methods and the use of bioactive compounds to enhance food quality and safety.
  2. Nutritional Science and Health Benefits:
    Research highlighting the health implications of food components, dietary patterns, and their effects on human health, such as the role of phytochemicals and probiotics.
  3. Sustainability and Environmental Impact:
    A focus on sustainable practices in food production, including life cycle assessments, alternative protein sources, and the reduction of fossil fuel use in food manufacturing.
  4. Functional Foods and Nutraceuticals:
    Investigating the development and utilization of functional foods that provide health benefits beyond basic nutrition, including bioactive compounds and their mechanisms.
  5. Microbial and Fermentation Technologies:
    The journal covers advancements in fermentation technologies, the role of microorganisms in food safety, and the development of novel fermented food products.
  6. Food Safety and Quality Assurance:
    Research on methods to enhance food safety, including the use of biosensors, antimicrobial treatments, and understanding the microbiome's role in food safety.
The journal has identified several emerging trends that reflect the current research landscape in food science and technology. These trends indicate a dynamic shift towards innovative solutions, sustainability, and health-oriented food developments.
  1. Plant-Based and Alternative Proteins:
    There is a growing body of research focused on plant-based proteins and alternative sources like cultured meat, reflecting consumer demand for sustainable protein options.
  2. Microbiome and Gut Health:
    An increasing emphasis on the gut microbiome's role in health and nutrition is evident, with studies exploring how dietary components influence microbial communities.
  3. Digitalization in Food Systems:
    Emerging themes around the integration of digital technologies in food production, processing, and supply chains are becoming prominent, indicating a trend towards smarter food systems.
  4. Functional Ingredients and Health Promotion:
    Research into bioactive compounds and their health benefits is on the rise, highlighting the potential of functional foods to prevent diseases and enhance well-being.
  5. Sustainable Food Practices:
    The focus on sustainability, including eco-friendly food production and waste reduction strategies, is increasingly significant in the journal's publications.

Declining or Waning

While the journal continues to evolve, certain themes have shown a decline in prominence over recent publications. These waning scopes may reflect shifting priorities within the field or a saturation of research in these areas.
  1. Traditional Food Preservation Techniques:
    Research focusing on conventional methods of food preservation has diminished, likely due to the increasing interest in innovative and nontraditional preservation technologies.
  2. Animal-Based Protein Sources:
    The focus on traditional animal-based proteins has waned as the journal increasingly highlights plant-based alternatives and sustainable protein sources.
  3. Basic Food Chemistry:
    While foundational food chemistry remains important, there has been a noticeable shift toward applied research that emphasizes health benefits and technological innovations.
  4. Conventional Food Safety Practices:
    The emphasis on traditional food safety practices has decreased, as newer methodologies utilizing technology and data-driven approaches gain more attention.
  5. Generalized Dietary Recommendations:
    General dietary guidelines are becoming less prominent as the journal highlights personalized nutrition and the microbiome's role in health outcomes.

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