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.

Food Chemistry-X is a premier open-access journal published by Elsevier, dedicated to advancing the field of food chemistry through high-quality research and comprehensive reviews. With its ISSN of 2590-1575, the journal has gained significant attention since adopting an open-access model in 2019, allowing wide dissemination of knowledge and innovations in food science. Based in the United Kingdom, it holds prestigious Q1 rankings in both Analytical Chemistry and Food Science categories as of 2023, positioning itself as a leading platform for researchers worldwide. The journal's focus spans extensive topics within food chemistry, including food safety, nutritional analysis, and the chemical properties of food, offering insights that are crucial for addressing contemporary challenges in food production and consumption. With a Scopus rank placing it in the 65th percentile among the top journals in Food Science and the 58th percentile in Analytical Chemistry, Food Chemistry-X is an essential resource for academics, professionals, and students seeking to stay at the forefront of research and innovation in this vibrant field.

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.

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.

Foods is a premier open access journal published by MDPI, based in Switzerland, that has been at the forefront of disseminating high-quality research in the fields of food science, health professions, and plant science since its establishment in 2012. With an impressive convergence of interdisciplinary studies spanning various aspects of food, nutrition, and microbiology, the journal aims to provide a comprehensive platform for researchers and professionals to share innovative ideas and findings. Maintained as a Q1 journal in multiple categories for 2023, including Food Science and Health Professions, Foods has garnered significant recognition within the academic community, reflected in its strong Scopus rankings and percentiles across various disciplines. The journal not only promotes open access to enhance the visibility and accessibility of research but also encourages the exploration of sustainable food systems and health-related issues, thus contributing to essential discussions in today's society. For those looking to advance their understanding and expertise in food-related sciences, Foods serves as an enduring resource for groundbreaking studies and critical insights.

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.

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.

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.

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.

JOURNAL OF FOOD SCIENCE, published by Wiley, is a premier journal dedicated to advancing the field of food science, bridging the gap between fundamental research and practical application. With an impressive impact factor reflecting its authoritative status, the journal is ranked in the Q1 quartile for Food Science in 2023 and boasts a Scopus ranking of #71 out of 389, placing it in the 81st percentile within Agricultural and Biological Sciences. First launched in 1936, the journal continues to serve as an essential platform for researchers, professionals, and students to disseminate innovative studies and reviews that address critical issues in food quality, safety, and technology. While not currently offering open access, its rigorous peer-review process ensures the dissemination of high-quality and impactful research. Researchers engaged in the vital disciplines of food science will find this journal indispensable for keeping abreast of cutting-edge developments in the field.