Food Science of Animal Resources is a prestigious, peer-reviewed journal published by the Korean Society of Food Science and Animal Resources, serving as a vital platform for disseminating advanced research in the fields of Animal Science and Food Science. Since its inception in 2018, the journal has quickly established itself with an impressive Q1 ranking in both categories for 2023, indicating its relevance and influence in the academic community—evident by its ranking of #23 in Animal Science and Zoology and #78 in Food Science among thousands of journals. Operating on an Open Access model since 2019, it enables unrestricted access to cutting-edge research for a global audience, facilitating collaboration and innovation. Its commitment to quality and rigor makes it an essential resource for researchers, professionals, and students dedicated to advancing knowledge in food safety, nutrition, and sustainable practices within the animal resource sector. Set against the vibrant backdrop of South Korea, the journal aims to bridge gaps in knowledge and foster communication among scholars and practitioners worldwide.

Applied Food Research, published by Elsevier, is an esteemed journal that plays a critical role in advancing the field of Food Science. With an ISSN of 2772-5022, the journal has established itself as a premier outlet for high-quality research, achieving a commendable Q1 ranking in the 2023 Food Science category and a 63rd percentile in Scopus rankings for Agricultural and Biological Sciences. Covering a diverse range of topics from food safety to innovative processing techniques, Applied Food Research seeks to publish pioneering studies that enhance our understanding of food systems and contribute to broader discussions on sustainability and nutrition. As it converges on its fourth year of publication, researchers, professionals, and students alike are encouraged to engage with its content through various open access options, ensuring widespread dissemination of knowledge in a field that is vital to global health and well-being. Operating out of Amsterdam, Netherlands, this journal is poised to be an indispensable resource for anyone dedicated to making significant contributions in the domain of food science.

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.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, published by WILEY, serves as a premier platform for the dissemination of cutting-edge research in the field of food science and technology. With an ISSN of 0950-5423 and E-ISSN 1365-2621, this journal has been committed to publishing high-quality research since 1966 and is set to continue its impactful contributions through 2024. Recognized for its excellence, it holds a Q1 ranking in Food Science and a Q2 ranking in Industrial and Manufacturing Engineering as of 2023. The journal ranks #95/384 in Industrial and Manufacturing Engineering and #100/389 in Food Science on Scopus, placing it within the top quartiles of these fields. Although it does not currently offer Open Access, researchers and professionals benefit from access to a wealth of knowledge that advances understanding in both applied and theoretical aspects of food science. This journal is indispensable for anyone in the academic and professional domains who seeks to stay abreast of innovations and trends shaping the food industry.

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.

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.

NFS Journal, published by ELSEVIER, is at the forefront of research in the fields of Food Science and Nutrition and Dietetics, boasting an impressive impact factor that underscores its significance. With an Open Access model since 2015, the journal facilitates widespread dissemination and accessibility of high-quality research, making it a valuable resource for scholars and practitioners alike. Located in Germany, this journal has made its mark with its prestigious Q1 ranking in both Food Science and Nutrition and Dietetics as of 2023, positioning it among the top-tier journals in these disciplines. Additionally, it holds an outstanding standing in Scopus rankings, being placed at 10th out of 140 in Nutrition and Dietetics and at 27th out of 389 in Food Science, reflecting its influence and reach within the global academic community. The NFS Journal is dedicated to publishing the latest advancements and practices that shape our understanding of the relationship between food, health, and nutrition, appealing to researchers, professionals, and students eager to stay updated with novel insights and breakthroughs.

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.

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.

Beverages is a premier open access journal published by MDPI, dedicated to the study of all aspects related to beverages, including their production, consumption, sensory properties, and health implications. Since its inception in 2015, the journal has established a notable presence in the field of Food Science, currently ranking in Q2 according to the latest 2023 category quartiles. With an ISSN of 2306-5710, it provides a platform for researchers, professionals, and students to share innovative research and insights that can advance the understanding and quality of beverage-related science. As an open access journal, Beverages ensures wide accessibility to its content, fostering collaboration and dissemination of knowledge across the global academic community. Based in Basel, Switzerland, the journal embodies a commitment to high-quality research and impactful contributions to the beverage industry and academia.