FOOD AND BIOPRODUCTS PROCESSING, published by Elsevier, is a leading journal dedicated to advancing the fields of biochemistry, biotechnology, chemical engineering, and food science. With a strong impact factor and robust rankings—Q2 in Biochemistry and Biotechnology, and Q1 in Food Science—it serves as an essential resource for researchers, industry professionals, and students alike. The journal focuses on innovative research and practical applications in the processing of food and bioproducts, spanning from raw material transformation to product development. By fostering the exchange of knowledge and ideas, FOOD AND BIOPRODUCTS PROCESSING aims to enhance food quality and sustainability while addressing global challenges in food security and environmental impact. With an accessible format and a diverse pool of contributors, this publication stands as a vital platform for groundbreaking studies, making significant contributions to the advancement of technology and practices in food processing and production.

Research Journal of Biotechnology is a premier publication dedicated to advancing the field of biotechnology through the dissemination of impactful research articles. Published by Research Journal Biotechnology in India, this journal operates under an Open Access model, facilitating unrestricted access to high-quality research for researchers, professionals, and students worldwide. With an ISSN of 2278-4535 and an E-ISSN of 2278-4535, the journal aims to serve as a comprehensive platform for innovative studies in Applied Microbiology and Biotechnology, Bioengineering, and Biotechnology. Despite its current Q4 quartile ranking in these categories, the journal aspires to extend its influence and visibility in the academic community, aiming for greater impact in the future. The journal features research articles that span a wide array of topics in biotechnology, fostering a collaborative and knowledge-rich environment for national and international scholars. We invite you to explore, contribute to, and engage with the expanding landscape of biotechnological research through the Research Journal of Biotechnology.

Food and Bioprocess Technology, an esteemed journal published by Springer, serves as a premier platform for disseminating cutting-edge research in the realms of food science, industrial manufacturing engineering, and process chemistry and technology. Established in 2008, the journal has quickly ascended to the prestigious Q1 quartile in multiple categories, highlighting its impact and relevance within the scientific community. With an impressive Scopus ranking that places it in the top tiers of its fields—such as rank #17 in Safety, Risk, Reliability, and Quality, and rank #38 in Food Science—this journal is pivotal for researchers and professionals aiming to publish innovative findings that advance food processing and bioprocess technology. Beyond its rigorous peer-review process, the journal facilitates access to high-quality, impactful research, reinforcing its significant role in shaping the future of biotechnological applications in food systems. Aimed at both scholars and practitioners, Food and Bioprocess Technology is an essential resource for those engaged in exploring sustainable practices and enhancing food quality and safety. Furthermore, by addressing essential topics in the field, it fosters collaboration and knowledge exchange among researchers dedicated to advancing the bioprocessing landscape.

Food Bioscience is a leading peer-reviewed journal published by Elsevier, dedicated to advancing the understanding of the complex interplay between food science and biosciences. With an impressive Impact Factor that places it in the Q1 and Q2 quartiles for Food Science and Biochemistry respectively, the journal consistently ranks among the top publications in its field, reflected in its Scopus rankings (Rank #83/389 in Food Science and Rank #175/438 in Biochemistry). Since its inception in 2013, Food Bioscience has fostered a multidisciplinary approach, bridging gaps between research in agricultural, biological, and food sciences, thus encouraging innovative solutions to the pressing challenges facing the global food supply chain. Although it currently operates under a subscription model, the journal is committed to disseminating high-quality research, making significant contributions to both academic scholarship and industry practices. Researchers, professionals, and students alike are invited to explore the wealth of knowledge contained within its pages as it plays a pivotal role in shaping the future of food bioscience.

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.

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.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, published by Wiley-Hindawi, stands as a vital resource within the fields of Food Science, Chemical Engineering, and Chemistry. With an ISSN of 0145-8892 and an E-ISSN of 1745-4549, the journal has been a beacon of knowledge since its inception in 1977, continuing to provide valuable insights to the research community until 2024. Recognized for its quality, it holds a noteworthy Q2 ranking in 2023 across multiple categories, including Food Science and Chemical Engineering, indicating its influential contribution to the academic discourse. Although it offers no open access, the journal remains a crucial platform for disseminating groundbreaking research and innovative methodologies in food processing and preservation. Researchers, professionals, and students can significantly benefit from its comprehensive reviews, original research articles, and case studies, aimed at advancing knowledge and practices in food technology. By bridging the gap between theoretical advancements and practical applications, the JOURNAL OF FOOD PROCESSING AND PRESERVATION plays an essential role in addressing global food safety, sustainability, and quality challenges.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, published by the Japanese Society of Food Science & Technology, is a pivotal journal that encompasses a wide spectrum of research in the fields of food science, biotechnology, and engineering. With its ISSN number 1344-6606 and a digital counterpart E-ISSN 1881-3984, this journal aims to disseminate cutting-edge research and innovative technologies that enhance food safety, quality, and sustainability. Recognized for its contributions, it holds a Q3 category ranking in multiple disciplines, including Food Science and Biotechnology, indicating a significant role in advancing academic discourse. Researchers and professionals can benefit from its insights, as the journal covers an array of topics relevant to industrial applications, marketing strategies, and scientific advancements. Although not an open-access journal, it has a wide reach and is committed to providing high-quality, peer-reviewed content essential for scholars and practitioners in the food science community from 1999 to 2024.

FOOD AND AGRICULTURAL IMMUNOLOGY, published by Taylor & Francis Ltd, is a distinguished journal dedicated to the intersection of immunology and agricultural sciences, providing valuable insights in areas such as food safety, plant health, and disease resistance since its inception in 1989. Operating as an Open Access journal since 2017, it offers researchers and professionals unrestricted access to groundbreaking studies and reviews that advance the understanding of immunological responses in agricultural contexts. With its current quartile rankings of Q2 in Agronomy and Crop Science and Q3 in Food Science, as well as Q4 in Immunology, the journal has established itself as a vital resource for those aiming to enhance the quality and safety of food production through innovative research. By leveraging its impressive Scopus rankings across various categories, the journal promotes interdisciplinary collaboration and knowledge dissemination pertinent to both scientists and policymakers engaged in the agricultural and food sectors.

The Annual Review of Food Science and Technology, published by ANNUAL REVIEWS, is an esteemed journal dedicated to advancing the knowledge within the field of food science. With an impressive Q1 ranking in the Food Science category, and ranking as #6 out of 389 in the Scopus Agricultural and Biological Sciences category, the journal serves as a vital resource for researchers, professionals, and students. This publication encapsulates comprehensive reviews and cutting-edge research, helping to bridge the gap between research and practical application. Though it does not offer Open Access, it provides valuable insights into various aspects of food science from 2010 to 2024, ensuring that its readership stays at the forefront of emerging trends and innovations. The journal's focus on high-quality, peer-reviewed articles makes it a critical platform for scholars looking to deepen their understanding and contribute to this rapidly evolving field.