FOOD TECHNOLOGY AND BIOTECHNOLOGY is a distinguished peer-reviewed journal published by the Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia. Since its inception in 1993, this Open Access journal has become a crucial platform for disseminating innovative research in the fields of food science, biotechnology, and chemical engineering. With a commendable impact factor and consistent Q2 and Q3 rankings across multiple categories—including Biotechnology, Food Science, and Industrial Engineering—this journal not only fosters academic discussions but also addresses real-world challenges in food production, safety, and sustainability. As it converges its thematic scope from 1996 to 2024, FOOD TECHNOLOGY AND BIOTECHNOLOGY remains committed to advancing knowledge through high-quality research and interdisciplinary collaboration, making it an essential resource for researchers, professionals, and students seeking to stay at the forefront of food innovation and biotechnology.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, published by Taylor & Francis Inc, is a premier peer-reviewed journal dedicated to advancing the understanding of food science and nutrition. With its ISSN 1040-8398 and E-ISSN 1549-7852, this influential journal has established itself as an essential resource in the field, featuring high-quality reviews and critical analyses that foster innovation and knowledge sharing among researchers, practitioners, and academics. Recognized as a Q1 journal in Food Science, Industrial and Manufacturing Engineering, and Medicine (miscellaneous) for 2023, it ranks impressively within the top percentiles of its respective fields, making it a valuable platform for impactful research. Although the journal does not currently offer open access, it continues to attract a readership eager to explore the intricacies of food science and its applications, thereby shaping future advancements in the industry. With an extensive history dating back to 1981 and convergence up to 2024, CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION remains committed to providing comprehensive reviews that illuminate contemporary challenges and solutions in the domain of food science and nutrition.

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.

CIENCIA E AGROTECNOLOGIA, published by UNIV FEDERAL LAVRAS-UFLA, is a vital open-access journal since 2005 that serves as an influential platform for disseminating research in the fields of Agronomy, Animal Science, Food Science, Soil Science, and Veterinary Science. With its ISSN 1413-7054 and E-ISSN 1981-1829, this journal is recognized for its contribution to science and technology advancements in agriculture, particularly in Brazil, fostering knowledge exchange among researchers, professionals, and students. Currently ranked in the Q2 quartile for Agronomy and Crop Science, Animal Science and Zoology, and in the Q3 quartile for Food Science and Soil Science, it demonstrates a solid international standing in the relevant Scopus indices. The journal's commitment to open access ensures that critical research findings are freely available, enabling a broader impact and encouraging collaborative advancements in agritech. As the journal looks towards its converged years from 2007 to 2024, it continues to uphold its objectives of promoting sustainable practices and innovation within the agricultural sciences.

The International Food Research Journal, published by UNIV PUTRA MALAYSIA PRESS, serves as a pivotal platform for disseminating innovative research within the field of food science. With an ISSN of 1985-4668 and an E-ISSN of 2231-7546, the journal has successfully established its presence since its inception in 2007, converging its findings through 2024. This esteemed journal holds a Q3 ranking in Food Science, illustrating its valuable contributions to the field as demonstrated by its Scopus rank of 276 out of 389, placing it in the 29th percentile among its peers in Agricultural and Biological Sciences. Although it operates under a traditional publishing model, its academic integrity and focus on high-quality research ensure that it remains a vital resource for researchers, professionals, and students eager to explore advances in food technology, nutrition, and safety. By encouraging interdisciplinary collaboration and critical dialogue, the International Food Research Journal plays an essential role in shaping the future of food science research.

FOOD SCIENCE AND BIOTECHNOLOGY, published by the Korean Society of Food Science & Technology (KOSFOST), stands as a prominent peer-reviewed journal dedicated to advancing knowledge in the fields of food science, biotechnology, and applied microbiology. With ISSN 1226-7708 and E-ISSN 2092-6456, this journal serves as a pivotal platform for disseminating high-impact research from South Korea and beyond, reflecting a robust Q2 ranking in multiple categories including Applied Microbiology and Biotechnology, Biotechnology, and Food Science as of 2023. The journal's influence is further emphasized by its positions in various Scopus ranks, where it showcases a commendable percentile ranking in Agricultural and Biological Sciences and Biochemistry. Although access options remain limited, the journal’s objectives revolve around the publication of innovative research, fostering interdisciplinary collaboration, and facilitating the exchange of ideas among a diverse community of researchers, professionals, and students. Whether you are involved in food technology, microbial biotechnology, or nutritional sciences, FOOD SCIENCE AND BIOTECHNOLOGY are instrumental in shaping the future of these critical fields, propelling advancements that enrich our understanding of food systems and health.

Preventive Nutrition and Food Science, an esteemed journal published by the Korean Society of Food Science and Nutrition, serves as a pivotal platform for the dissemination of innovative research and insights in the fields of food science, nutrition, and dietetics. With an ISSN of 2287-1098 and an E-ISSN of 2287-8602, this journal is dedicated to advancing knowledge from 2012 through 2024, showcasing contributions that reflect the interplay between nutrition, health, and preventive strategies. Indexed in Scopus, it proudly holds a Q2 ranking in Food Science and a Q3 ranking in Nutrition and Dietetics as of 2023, positioning it among influential publications within these disciplines. Researchers, professionals, and students can explore cutting-edge studies that contribute significantly to evidence-based practices, enhancing public health and nutritional care. Although it operates under a subscription model, the journal plays a crucial role in fostering a deeper understanding of preventive nutrition, advocating for advancements that address contemporary dietary challenges.

FOOD REVIEWS INTERNATIONAL, published by Taylor & Francis Inc, serves as a pivotal resource within the fields of Food Science and Chemical Engineering. Established in 1985, this esteemed journal offers a comprehensive platform for the dissemination of critical reviews that enhance understanding and innovation in the food industry. With an impressive impact factor reflecting its Q1 quartiles in both Food Science and Chemical Engineering categories, it ranks among the top journals in Scopus, securing the 24th spot in Agricultural and Biological Sciences. Scholars, researchers, and professionals are encouraged to explore its rich content, which spans meticulously reviewed articles that bridge academic research and practical applications, while contributing to advancements in food safety, processing, and sustainability. Although not an Open Access journal, access to its extensive repository is vital for anyone aiming to stay at the forefront of food science advancements.

The International Journal of Food Science, published by HINDAWI LTD, stands as a crucial platform for advancing knowledge within the realm of food science. Established in 2013, this Open Access journal based in Egypt has garnered significant recognition, achieving an impressive Q2 classification in the 2023 Food Science category, which reflects its commitment to quality and impactful research. With a Scopus rank of #88 out of 389 in Agricultural and Biological Sciences and placing in the 77th percentile, this journal serves as an essential resource for researchers, professionals, and students dedicated to innovative developments and scientific exploration in food science. The journal not only provides unrestricted access to valuable research but also aims to foster collaboration and dissemination of knowledge on critical issues affecting food safety, nutrition, and technology. For those looking to keep abreast of the latest advancements, the International Journal of Food Science is certainly an indispensable addition to their academic pursuits.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, published by Wiley, is a premier journal dedicated to advancing the understanding of food science and safety through thorough and critical reviews. With an impressive Q1 ranking in the field of Food Science and a notable Scopus ranking of #4 out of 389 in Agricultural and Biological Sciences, this journal occupies a vital position within the academic community. Its rigorous approach to publishing comprehensive reviews serves as an invaluable resource for researchers, professionals, and students aiming to stay abreast of current trends and advancements in the food sector. Although the journal does not offer open access options, its contributions from 2002 through 2024 reflect a commitment to high-quality scholarship and knowledge dissemination. Researchers looking to elevate their understanding of food safety and related disciplines will find this journal an essential addition to their academic repertoire.