Food Chemistry, published by Elsevier Science Ltd, is a leading international journal dedicated to the publication of high-quality research in the field of food chemistry. Established in 1976, this journal has made a significant impact in its realm, with an impressive 2023 impact factor and ranked Q1 in Analytical Chemistry, Food Science, and miscellaneous Medicine categories. It currently holds a remarkable Scopus ranking of #3 in Analytical Chemistry and #11 in Food Science, signifying its relevance and prestige among the top scholarly publications. With a wide scope that includes the chemistry of food composition, flavor, and safety, Food Chemistry serves as an essential resource for researchers, professionals, and students alike, offering insights and advancements in food analysis and technology. Access options may vary, and the journal is committed to disseminating innovative findings to foster knowledge and application in the dynamic field of food science.

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 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.

CyTA-Journal of Food is a prestigious academic journal published by TAYLOR & FRANCIS LTD, dedicated to advancing the field of food science and technology through the dissemination of innovative research and practical knowledge. With an ISSN of 1947-6337 and an E-ISSN of 1947-6345, this journal stands out with its strong impact factor and is currently placed in the Q2 quartile across multiple categories, including Chemical Engineering, Chemistry, and Food Science, making it a vital resource for researchers and professionals alike. The journal has been an integral part of the academic community since its inception in 2009, and continues to publish cutting-edge articles through to 2024. Its alignment with Scopus ranks further signifies its influence, notably achieving 67th percentile in Industrial and Manufacturing Engineering. As an Open Access journal, it ensures widespread accessibility to its valuable content, promoting collaboration and knowledge sharing among scientists, engineers, and students dedicated to enhancing food safety, quality, and sustainability.

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.

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.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, published by SPRINGER INDIA, is a distinguished peer-reviewed journal that has been contributing to the ever-evolving field of food science since its inception in 1974. With an ISSN of 0022-1155 and E-ISSN 0975-8402, this journal holds a commendable position in the Q2 category for Food Science, as per the 2023 metrics, and ranks #58 out of 389 in Scopus's Agricultural and Biological Sciences sector, achieving an impressive 85th percentile. The journal publishes high-quality research articles, reviews, and case studies that cover a wide array of topics, from food preservation to innovative technologies in food processing. Although it is not an open-access journal, it endeavors to disseminate essential knowledge and research strategies that advance food science and benefit both industry professionals and academia. The geographical reach of the journal, alongside its rigorous editorial standards, solidifies its stature as a pivotal resource for researchers, professionals, and students dedicated to the enhancement of food science practices and technologies.

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.

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.

Acta Scientiarum Polonorum-Technologia Alimentaria, published by Poznan University of Life Sciences, is a revered journal in the field of food science, showcasing cutting-edge research and innovations in food technology. Established as a leading platform within its domain, this journal is indexed under Scopus and ranks in the 2023 Q3 quartile for Food Science, demonstrating its commitment to high-quality scholarship. With an ISSN of 1644-0730 and E-ISSN 1898-9594, it serves as a critical resource for researchers, professionals, and students seeking to stay at the forefront of advancements in food safety, quality control, and sustainable practices. The journal has also been recognized for its contributions to the agricultural and biological sciences, positioning itself at rank #205 out of 389 in this competitive field. While currently not offering open access, the journal's valuable insights and findings, especially as it publishes through 2024, play a crucial role in advancing knowledge and fostering collaboration among experts in the food science sector.