LWT - Food Science and Technology is a premier academic journal published by Elsevier, specializing in the multifaceted fields of food science and technology. With a distinguished presence since its inception in 1973, this journal has evolved to become a vital resource for researchers and professionals aiming to advance knowledge in food safety, preservation, processing, and sensory analysis. Currently ranked in the Q1 quartile of food science journals, it holds an impressive Scopus ranking of 22 out of 389 in the Agricultural and Biological Sciences category, placing it in the 94th percentile. While certain articles may be available via subscription, LWT is committed to disseminating cutting-edge research that enhances food quality and innovation. This journal not only serves as a critical platform for the exchange of scientific ideas but also addresses contemporary challenges in food technology, ensuring that it remains essential for scholars, industry professionals, and students alike seeking to contribute to and stay abreast of advancements in the field.

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.

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.

Quality Assurance and Safety of Crops & Foods is a leading peer-reviewed journal, published by CODON PUBLICATIONS, dedicated to advancing the fields of Agronomy and Crop Science and Food Science. Since its inception in 2009, this journal has established itself as a crucial platform for researchers, professionals, and students, focusing on the vital intersection of agricultural safety and food quality. With a commendable impact factor and a current Scopus ranking placing it in the top quartiles of its field (Q2 in 2023), it serves as an essential resource for those committed to ensuring the safety and quality of global food supplies. The journal provides open access options to enhance the dissemination and accessibility of research findings, thus fostering collaborative efforts to tackle contemporary challenges in food production and safety. By showcasing innovative methodologies and cutting-edge research, Quality Assurance and Safety of Crops & Foods not only contributes to scientific discourse but also plays a pivotal role in informing policy and practice in sustainable agricultural practices.

Carpathian Journal of Food Science and Technology, a distinguished publication from the NORTH UNIV CENTER BAIA MARE, has been a pivotal platform for disseminating groundbreaking research in the field of food science since its inception in 2009. With an ISSN of 2066-6845 and an E-ISSN of 2344-5459, this Open Access journal aims to promote knowledge and innovation, offering unrestricted access to its content, thereby enhancing visibility for authors and facilitating a wider readership. Based in Romania, the journal plays a crucial role in advancing scientific inquiry within the agricultural and biological sciences, particularly focusing on contemporary food science issues. As it continues its convergence through 2024, the journal currently holds a Q4 ranking in the Food Science category, allowing it to carve out a unique niche within the academic community despite its current Scopus percentile ranking of 19th. Scholars, researchers, and students in the field will find the journal an invaluable resource for the latest advancements and discussions, making it an essential addition to their academic pursuits.

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 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.

Czech Journal of Food Sciences is a premier publication in the field of food science, disseminating vital research since its inception in 1999 and transitioning to Open Access in 2007. Published by the Czech Academy Agricultural Sciences, this journal facilitates the exchange of knowledge among researchers, professionals, and students dedicated to advancing the understanding of food systems, safety, and technology. With an ISSN of 1212-1800 and an E-ISSN of 1805-9317, it holds a respectable position with a Q3 ranking in the Food Science category for 2023, illustrating its commitment to high-quality research despite its Scopus rank of 209 out of 389, situated in the 46th percentile. Located in the heart of the Czech Republic, at TESNOV 17, PRAGUE 117 05, this journal serves as an essential resource for those involved in agricultural and biological sciences, paving the way for innovative discoveries and applications in food science.

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.

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.