Journal of Food Science and Technology-Ukraine, published by the Odesa National University of Technology, stands as a pivotal platform dedicated to the dissemination of high-quality research in the field of food science and technology. With its open access policy established in 2014, the journal fosters global knowledge sharing and accessibility, enabling researchers, professionals, and students to access critical findings and advancements in food technology without barriers. The journal's commitment to publishing innovative studies, reviews, and case analyses reinforces its role in addressing contemporary challenges in food safety, preservation, processing, and nutritional quality. With ISSN 2073-8684 and E-ISSN 2409-7004, it serves as a valuable resource for the academic community, supporting the advancement of food science knowledge and its practical applications.

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.

Ukrainian Food Journal is an esteemed open-access journal dedicated to advancing the field of food science and biochemistry. Established in 2012 and published by the National University of Food Technologies in Ukraine, the journal serves as a vital platform for researchers and professionals to disseminate their findings on food technology, safety, and nutritional biochemistry. With an ISSN of 2304-974X and E-ISSN 2313-5891, it offers a wealth of knowledge to its readers, promoting innovation and collaboration within the industry. While currently categorized within the Q4 quartile of biochemistry and the Q3 quartile of food science, the journal is progressively gaining recognition, reflecting a commitment to quality research in a competitive field. The journal is indexed in Scopus, ranking #271 in Food Science and #376 in Biochemistry, underscoring its relevance and contribution to agricultural and biological sciences. The Ukrainian Food Journal not only enriches the academic community with its open-access model but also aims to foster dialogue among researchers, professionals, and students dedicated to improving food systems and nutrition. It operates from its headquarters in Kyiv, offering a hub for creativity and advancement in food-related research.

FOOD RESEARCH INTERNATIONAL is a premier academic journal published by ELSEVIER, specializing in the field of Food Science. With an impressive impact factor and ranked Q1 in the 2023 category quartiles, it stands at the forefront of research, positioned 17th out of 389 in the Scopus ranking for Agricultural and Biological Sciences, attaining a commendable 95th percentile. The journal publishes high-quality, peer-reviewed articles that cover a broad spectrum of topics, including food safety, quality control, nutrition, and biotechnology, making it an invaluable resource for academics, industry professionals, and students alike. As FOOD RESEARCH INTERNATIONAL seeks to enhance understanding and advance technologies related to food, it encourages innovative perspectives and interdisciplinary research. The journal, active from 1992 and continuing through 2024, is an essential platform for disseminating vital findings and fostering collaboration within the global food science community.

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.

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.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, published by TAYLOR & FRANCIS INC, is a leading platform for disseminating high-quality research in the field of food science. With an ISSN of 1094-2912 and E-ISSN of 1532-2386, this journal has been committed to open access since 2018, ensuring that groundbreaking studies are readily available to global audiences. The journal has steadily gained recognition for its contribution to the discipline, achieving a Q2 ranking in Food Science and placing in the 68th percentile among its peers according to Scopus metrics. Covering a wide array of topics related to the properties and applications of food, it serves as a valuable resource for researchers, professionals, and students alike. With coverage extending from 1998 to 2024, the journal continually seeks to advance knowledge and foster innovation within the food science community, making it a pivotal publication for anyone serious about this vital field.

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.

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.

Welcome to Future Foods, a cutting-edge academic journal published by Elsevier, dedicated to advancing the field of food science. As a prestigious Q1 journal in the Food Science category, it ranks impressively as #43 out of 389 in Scopus, placing it in the 89th percentile among its peers. Future Foods aims to explore innovative developments in sustainable food systems, novel food products, and the intersection of technology and food production, thus providing a platform for research that addresses global challenges such as food security and nutrition. With its focus on future-oriented solutions and trends in the food industry, this journal is essential for researchers, professionals, and students who are eager to contribute to the discourse around cutting-edge food science. Situated in the Netherlands, the journal serves the international academic community and fosters collaboration and knowledge sharing in the realm of food innovation.