PACKAGING TECHNOLOGY AND SCIENCE, published by Wiley, is a leading journal in the fields of packaging technology, materials science, and mechanical engineering. With a dedicated focus on innovative research and advancements in packaging materials and methodologies, the journal has made significant contributions since its inception in 1988. It holds a distinguished position as a Q2 journal in multiple disciplines, including Chemistry, Materials Science, and Mechanical Engineering, reflecting its high impact and scholarly influence. Although not an Open Access publication, it reaches a broad audience through its rigorous peer-review process and commitment to disseminating critical findings in packaging research. Researchers, professionals, and students alike benefit from the journal’s rich content that encourages interdisciplinary collaboration and the exploration of sustainable packaging solutions. For those seeking to remain at the forefront of packaging technology and science, this journal serves as an essential resource for fostering innovation and addressing the evolving challenges within the industry.

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.

Journal of Food Measurement and Characterization, published by SPRINGER, is a pivotal resource for researchers and professionals in the fields of Chemical Engineering, Food Science, and Industrial and Manufacturing Engineering. With an ISSN of 2193-4126 and an E-ISSN of 2193-4134, this esteemed journal has carved its niche since its inception in 2012, continuing to contribute valuable insights until 2024. Ranking in the Q2 category across multiple disciplines, including Safety, Risk, Reliability, and Quality, it reflects a strong commitment to advancing knowledge and innovation within these critical areas. Although it operates under a subscription model, the journal provides an array of access options for institutions and researchers keen to explore novel methodologies and analyses in food measurement and characterization. The journal’s rigorous peer-review process ensures the dissemination of high-quality research, making it an essential platform for advancing the science of food and related industries.

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, published by Taylor & Francis Ltd, is a leading journal in the field of food science, toxicology, and public health. With an ISSN of 1944-0049 and an E-ISSN of 1944-0057, this esteemed publication has established itself as a vital resource for researchers and professionals involved in the analysis and regulation of food additives and contaminants. Since its inception and through its converged years from 2008 to 2012 and again from 2014 to 2023, the journal has maintained an impactful presence, notably achieving a Q2 ranking in diverse categories including Chemistry (miscellaneous) and Food Science, alongside commendable standings in Health and Environmental Health. The journal’s mission is to foster high-quality research by providing a platform for critical studies related to chemical analysis, exposure assessments, and risk management in food safety. By prioritizing engaging, peer-reviewed content, it aims to enhance understanding and mitigate risks associated with food additives, making it an indispensable tool for academics, practitioners, and policymakers alike.

JOURNAL OF FOOD PROCESS ENGINEERING, published by WILEY, is a prestigious academic journal dedicated to advancing the field of food processing through innovative engineering research and practical applications. With an ISSN of 0145-8876 and an E-ISSN of 1745-4530, this journal serves as a crucial platform for researchers and professionals focusing on the intersection of chemical engineering and food science. Operating in the United States and established in 1977, it has gained a reputation for its rigorous peer-review process and high-quality publications, reflected in its Category Quartiles of Q2 in both Chemical Engineering (miscellaneous) and Food Science for 2023. The journal is also well-positioned within the Scopus rankings, holding the 104th spot out of 389 in Agricultural and Biological Sciences and the 82nd in General Chemical Engineering. While it currently does not offer Open Access options, the JOURNAL OF FOOD PROCESS ENGINEERING remains an indispensable resource for those looking to explore critical studies and developments that shape food processing technologies by the year 2024 and beyond.

Welcome to Innovative Food Science & Emerging Technologies, a premier journal published by ELSEVIER SCI LTD that serves as a vital platform for researchers and professionals dedicated to the rapidly evolving field of food science. With an impressive Impact Factor and a position in the Q1 category across notable disciplines including Chemistry, Food Science, and Industrial and Manufacturing Engineering, this journal ranks among the top tier within its fields, evidenced by its Scopus ranking of 20th out of 389 in Food Science, placing it in the 94th percentile. Our readers can expect to encounter cutting-edge research and innovative applications from 2000 through 2024, exploring critical themes that contribute to advancements in food technology, manufacturing processes, and sustainability practices. Although currently not an Open Access publication, we maintain a commitment to disseminating high-quality scholarship that enhances knowledge and encourages collaboration among a diverse audience. Join us in driving forward the forefront of food science research in the Netherlands and beyond.

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 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 and Bioprocess Technology, an esteemed journal published by Springer, serves as a premier platform for disseminating cutting-edge research in the realms of food science, industrial manufacturing engineering, and process chemistry and technology. Established in 2008, the journal has quickly ascended to the prestigious Q1 quartile in multiple categories, highlighting its impact and relevance within the scientific community. With an impressive Scopus ranking that places it in the top tiers of its fields—such as rank #17 in Safety, Risk, Reliability, and Quality, and rank #38 in Food Science—this journal is pivotal for researchers and professionals aiming to publish innovative findings that advance food processing and bioprocess technology. Beyond its rigorous peer-review process, the journal facilitates access to high-quality, impactful research, reinforcing its significant role in shaping the future of biotechnological applications in food systems. Aimed at both scholars and practitioners, Food and Bioprocess Technology is an essential resource for those engaged in exploring sustainable practices and enhancing food quality and safety. Furthermore, by addressing essential topics in the field, it fosters collaboration and knowledge exchange among researchers dedicated to advancing the bioprocessing landscape.

Journal of Food Safety is a premier resource in the field of food science, offering invaluable insights into food safety practices, microbiology, and parasitology. Published by WILEY, this journal has been a pivotal platform for the dissemination of research since its inception. With an impressive impact factor reflecting its esteemed reputation, the journal caters to a diverse audience of researchers, professionals, and students committed to advancing knowledge in food safety. While currently not an open access journal, it still provides essential findings that contribute significantly to the understanding of foodborne pathogens and preventive measures. Recognized in the Q2 and Q3 quartiles across various relevant disciplines, including Food Science, Microbiology, and Parasitology, the Journal of Food Safety continues to uphold high standards in scientific research and education. Researchers are encouraged to submit their manuscripts and engage with groundbreaking studies that are shaping the future of food safety.