The International Journal of Food Engineering, published by WALTER DE GRUYTER GMBH, serves as a pivotal platform for cutting-edge research in the field of food engineering. With an ISSN of 2194-5764 and an E-ISSN of 1556-3758, this journal focuses on innovative technologies, production processes, and quality control within food systems. Located in Germany, the journal has gained notable recognition, as reflected in its Scopus rankings, which place it within the 61st percentile in miscellaneous engineering and the 50th percentile in food science. Although it operates under a traditional access model, the journal's striking category quartiles signify its importance: achieving Q2 in Engineering and Q3 in both Biotechnology and Food Science in 2023. By fostering interdisciplinary research, the International Journal of Food Engineering aims to connect scientists, engineers, and industry professionals, ultimately contributing to advancements in food safety, sustainability, and nutrition. Join a vibrant community of experts driving innovation and addressing global food challenges through your contributions to this esteemed journal.

Ciencia e Ingenieria is a peer-reviewed journal published by the UNIV ANDES, FAC INGENIERIA, based in Bogotá, Colombia. The journal's ISSN is 1316-7081 while its E-ISSN is 2244-8780, ensuring a broad reach within the academic community. Focusing on advanced research and innovations in engineering and science, Ciencia e Ingenieria serves as a critical platform for publication and dissemination of high-quality, original research articles, review papers, and case studies. Though currently not listed as Open Access, the journal aims to provide valuable insights in diverse areas of engineering, fostering collaboration and knowledge exchange among researchers and professionals. With a commitment to addressing contemporary challenges and technological advancements, Ciencia e Ingenieria plays a vital role in shaping the discourse within its field and is essential for anyone engaged in scientific and engineering studies.

FOOD MICROBIOLOGY is a premier journal, published by Academic Press Ltd - Elsevier Science Ltd, dedicated to advancing the field of food science and microbiology. With an impressive impact factor and recognition as a Q1 journal in Food Science and a Q2 journal in Microbiology, it holds a significant position in the scientific community, emphasizing research that explores microbial phenomena in food products. Established in 1984, the journal continues to thrive with converged coverage until 2025, making it an essential resource for researchers, professionals, and students aiming to deepen their understanding of food-related microbiological issues. While it operates under traditional access options, the journal is highly regarded for its rigorous peer-review process and impactful contributions to agricultural and biological sciences, ranking #26 in Food Science and #22 in Microbiology according to Scopus. Researchers are encouraged to submit their findings that impact food safety, quality, and preservation, fostering a collaborative environment that generates knowledge pivotal for the food industry and public health.

PROCESS BIOCHEMISTRY is a premier journal published by Elsevier Science Ltd, dedicated to advancing the field of biochemistry, microbiology, and bioengineering. With an ISSN of 1359-5113 and an E-ISSN of 1873-3298, this renowned journal is recognized for its impactful contributions, as demonstrated by its Q2 ranking in Applied Microbiology and Biotechnology, Biochemistry, and Bioengineering categories as of 2023. Covering a wide array of topics since its inception in 1950, PROCESS BIOCHEMISTRY serves as a crucial platform for researchers and professionals to disseminate innovative findings and develop new insights in enzyme technology, metabolic pathways, and bioreactor design. Although the journal operates under a non-open access policy, it remains vital for those engaged in cutting-edge biochemical research and development. Located in the United Kingdom, it continues to facilitate scientific discourse and foster collaboration among industry experts and academic scholars worldwide.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, published by Springer, serves as a pivotal forum for advancing the fields of microbiology and biotechnology since its inception in 1990. Located in the Netherlands, this esteemed journal has secured a prominent position in the academic landscape, recognized for its strong impact factor and prestigious Q2 category rankings across disciplines such as Applied Microbiology, Biotechnology, and Physiological Sciences. Researchers and professionals utilize this journal to disseminate innovative findings and explore emerging technologies that are transforming the scientific landscape. With a robust submission rate and high visibility among the academic community, the journal fosters interdisciplinary collaboration, encouraging discussions that bridge gaps between theory and practical applications. As it converges into 2024, the WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY continues to be a vital resource for scholars aiming to enhance our understanding of microbial processes and biotechnological advances.

JOURNAL OF THE INSTITUTE OF BREWING, a premier publication in the field of Food Science, is dedicated to advancing the knowledge base of brewing practices and science. Published by the esteemed Institute of Brewing, this journal features a rich history since its inception in 1904, establishing a tradition of excellence and scholarly contributions in brewing research. With an impact factor reflective of its critical role—ranked in the 77th percentile among 389 journals in its category—and categorized as Q2 in Food Science for 2023, it serves as a vital platform for researchers, professionals, and students interested in fermentation science, brewing technology, and beverage innovation. The journal encompasses a variety of topics, including, but not limited to, yeast biology, brewing processes, and sensory evaluation, ensuring a comprehensive approach to the science behind brewing. While it offers limited open-access options, its rigorous peer-review process guarantees the quality and integrity of published research. Scholars and practitioners alike are encouraged to engage with the journal’s scholarly articles to stay abreast of the latest developments and breakthroughs in the brewing industry.

Jahrbuch Für Wirtschaftsgeschichte is a distinguished scholarly journal dedicated to the field of economic history, published by Walter De Gruyter GmbH. Since its establishment, the journal has provided an invaluable platform for researchers and scholars to publish high-quality research that explores the intricate linkages between historical events and economic developments. With its transition to Open Access since 2022, the journal has enhanced accessibility, allowing a wider audience to engage with significant contributions in the domain. Operating from Germany, the journal has a rich history covering articles from 1960 to 1996 and again from 1999 to 2024. In the 2023 rankings, it holds a Q4 quartile in Economics and Econometrics and a Q2 quartile in History, indicating its growing importance and recognition in the respective fields. With its current ranks of #949 in Arts and Humanities (History) and #686 in Economics and Econometrics, the journal serves as a vital resource for scholars looking to delve into historical economic analysis and its implications for contemporary studies.

LWT - Food Science and Technology is a premier academic journal published by Elsevier, specializing in the multifaceted fields of food science and technology. With a distinguished presence since its inception in 1973, this journal has evolved to become a vital resource for researchers and professionals aiming to advance knowledge in food safety, preservation, processing, and sensory analysis. Currently ranked in the Q1 quartile of food science journals, it holds an impressive Scopus ranking of 22 out of 389 in the Agricultural and Biological Sciences category, placing it in the 94th percentile. While certain articles may be available via subscription, LWT is committed to disseminating cutting-edge research that enhances food quality and innovation. This journal not only serves as a critical platform for the exchange of scientific ideas but also addresses contemporary challenges in food technology, ensuring that it remains essential for scholars, industry professionals, and students alike seeking to contribute to and stay abreast of advancements in the field.

Welcome to the Journal of the Science of Food and Agriculture, a leading academic publication in the realms of Agronomy, Food Science, Biotechnology, and Nutrition. Founded in 1950 and published by Wiley, this journal has established itself as a vital resource for researchers and professionals committed to advancing knowledge and innovation in food and agricultural sciences. With a remarkable impact factor reflective of its esteemed status—ranking Q1 in Agronomy and Food Science and Q2 in Biotechnology and Nutrition, this journal stands at the forefront of critical research, featuring rigorous peer-reviewed articles that span a wide array of topics. Access options are available through institutional subscriptions, ensuring that indispensable research reaches both scholars and practitioners alike. As it converges into 2024, the journal continues to address key challenges and opportunities within the field, making it essential reading for anyone interested in sustainable agricultural practices and food security. Engage with cutting-edge research that shapes our understanding of food systems and agricultural advancements.

Izvestiya Vuzov-Prikladnaya Khimiya i Biotekhnologiya, published by Irkutsk National Research Technical University, is a prominent open-access journal dedicated to advancing the fields of applied chemistry and biotechnology. Since its inception in 2011, this journal has provided a platform for the dissemination of significant research findings, innovative techniques, and technological advancements that bridge the gap between theoretical frameworks and practical applications. The journal is indexed in various databases, ensuring that published works reach a global audience of researchers, professionals, and students eager to explore the latest developments in these critical disciplines. With its commitment to open-access publishing, Izvestiya Vuzov-Prikladnaya Khimiya i Biotekhnologiya plays a vital role in fostering collaboration and knowledge sharing within the scientific community, thus contributing to the advancement of both fields in a rapidly evolving technological landscape.