Nutrition & Food Science, published by EMERALD GROUP PUBLISHING LTD, is a prominent journal dedicated to advancing the understanding of nutritional science and food technology. With an ISSN of 0034-6659 and an E-ISSN of 1758-6917, this journal has provided a platform for scholarly articles, reviews, and insightful research since its inception in 1971. The journal is recognized in the Q3 quartile for both Food Science and Nutrition and Dietetics categories, showcasing its moderate impact within the field. Currently ranked #202 in Food Science and #81 in Nutrition and Dietetics based on Scopus metrics, it caters to a diverse audience of researchers, practitioners, and students eager to explore the latest findings and developments. While not an open-access journal, it offers various subscription options for individuals and institutions keen on accessing high-quality research. With a commitment to interdisciplinary collaboration and practical applications, Nutrition & Food Science is an essential resource for those invested in improving health outcomes through informed dietary practices and food innovations.

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.

Culture Agriculture Food and Environment, published by WILEY, is an esteemed journal that serves as a pivotal platform for interdisciplinary research at the intersection of cultural studies, anthropology, and agricultural sciences. With its ISSN 2153-9553 and E-ISSN 2153-9561, this journal aims to foster scholarly dialogue on the complex relationships between food, culture, and environmental sustainability. As of 2023, it proudly holds a Q2 ranking in Agricultural and Biological Sciences and Anthropology, as well as a Q1 ranking in Cultural Studies, indicating its significant impact within these disciplines. Researchers and professionals will appreciate its rigorous peer-review process and diverse coverage, which extends from 2011 to 2024, reflecting ongoing debates and innovations in the field. Although open access options are not provided, the journal's commitment to advancing knowledge in understanding food systems and cultural practices makes it a vital resource for academics and practitioners alike, promoting a deeper understanding of the cultural dimensions of agriculture and the environment.

Food Frontiers, an esteemed publication in the Food Science domain, is proudly published by WILEY. Launched as an Open Access journal in 2020, it aims to facilitate the dissemination of high-quality research that influences contemporary food science and technology. The journal, with an E-ISSN of 2643-8429, has rapidly ascended to a Category Quartile ranking of Q1 in the Food Science category as of 2023, and boasts an impressive Scopus rank of #31 out of 389 in Agricultural and Biological Sciences, placing it in the 92nd percentile. The journal's mission is to explore innovative approaches to food production, safety, and sustainability, making it an essential resource for researchers, industry professionals, and students eager to stay at the forefront of food science advancements. With a commitment to open accessibility, Food Frontiers fosters collaboration and knowledge sharing across the globe, addressing the critical challenges and trends in feeding the world sustainably.

Journal of Culinary Science & Technology, published by Taylor & Francis Inc, is a prominent peer-reviewed journal dedicated to the interdisciplinary exploration of culinary science, bridging the gap between food production, technology, and gastronomy. Since its inception in 2006, this journal has become increasingly relevant in the field of Food Science, currently ranked Q3 evidenced by its Scopus classification within the agricultural and biological sciences category, which reflects its commitment to advancing knowledge and innovation. With a focus on research that encompasses everything from food safety to culinary trends and nutrition, the Journal of Culinary Science & Technology serves as an invaluable resource for researchers, industry professionals, and students alike, facilitating the sharing of key insights and practices crucial for the evolving culinary landscape. Although not an open-access journal, substantial contributions are made to the academic community through its noteworthy publications, fostering a deeper understanding of culinary methodologies and technologies.

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.

British Food Journal, published by Emerald Group Publishing Ltd, is a leading academic journal that has been at the forefront of food research since its inception in 1899. With a robust reputation reflected in its prestigious Q1 category rankings in both Business, Management and Accounting and Food Science, this journal is particularly esteemed for disseminating impactful studies that influence the future of food-related industries. Scholars and practitioners benefit from high-quality research that explores the nexus of food innovation, consumer behavior, and sustainable practices. The journal's contributions are recognized on a global scale, with notable rankings in Scopus indicating its significant influence, including a rank of #24/189 in Business, Management and Accounting and #75/389 in Food Science. Aimed at fostering collaboration across disciplines, British Food Journal remains an essential resource for anyone passionate about food science and its implications on health, economy, and culture. Access to this journal's rich archive and contemporary articles continues to inspire and inform researchers, professionals, and students alike.

Journal of Agriculture Food Systems and Community Development is a leading academic journal publishing high-quality research aimed at understanding the intersection of agricultural practices, food systems, and community development. Published by the Lyson Center for Civic Agriculture and Food Systems in the United States, this open access journal has been accessible to a global audience since 2010, enabling the free exchange of ideas and innovations in its field. With an ISSN of 2152-0798 and an E-ISSN of 2152-0801, the journal is recognized for its impactful contributions, holding a rank of Q2 in Geography, Planning and Development and multiple Q3 rankings across other relevant categories in 2023. By presenting interdisciplinary research that enhances the sustainability and resilience of food systems, this journal serves as an essential resource for researchers, professionals, and students who are passionate about making a positive impact on communities through agriculture and food-related initiatives. The journal's ongoing commitment to disseminating important findings underscores its role as a vital platform for advancing knowledge and practice in this critical area of study.

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.

Current Research in Nutrition and Food Science is a premier academic journal dedicated to advancing knowledge in the fields of nutrition and food science. Published by ENVIRO RESEARCH PUBLISHERS, this journal serves as a critical platform for researchers, professionals, and students to disseminate impactful research findings. With its Q3 ranking in both Food Science and Medicine (miscellaneous) categories for 2023, it reflects its commitment to quality and relevance within these disciplines. The journal operates under an open access model, ensuring that its content is readily available to a global audience, thus promoting collaboration and innovation across various sectors. Covering a wide range of topics from agricultural practices to the biochemical aspects of nutrition, Current Research in Nutrition and Food Science invites contributions that push the boundaries of understanding, addressing contemporary challenges in food safety, dietary health, and nutrition policies. As it continues its journey from 2013 to 2024 and beyond, the journal occupies an essential role in fostering a dialogue among scholars and practitioners, supporting the advancement of science and, ultimately, healthier global communities.