Foods is a premier open access journal published by MDPI, based in Switzerland, that has been at the forefront of disseminating high-quality research in the fields of food science, health professions, and plant science since its establishment in 2012. With an impressive convergence of interdisciplinary studies spanning various aspects of food, nutrition, and microbiology, the journal aims to provide a comprehensive platform for researchers and professionals to share innovative ideas and findings. Maintained as a Q1 journal in multiple categories for 2023, including Food Science and Health Professions, Foods has garnered significant recognition within the academic community, reflected in its strong Scopus rankings and percentiles across various disciplines. The journal not only promotes open access to enhance the visibility and accessibility of research but also encourages the exploration of sustainable food systems and health-related issues, thus contributing to essential discussions in today's society. For those looking to advance their understanding and expertise in food-related sciences, Foods serves as an enduring resource for groundbreaking studies and critical insights.

The Journal of Food Quality, an esteemed publication under Wiley-Hindawi, stands as a vital resource in the dynamic field of Food Science, established since 1977 and operating under an Open Access model since 2017. With its seat in the United Kingdom, this journal focuses on delivering high-quality research and insights pertaining to food safety, risk management, and quality assurance, reflected in its impressive Q2 ranking in both Food Science and Safety, Risk, Reliability and Quality categories in 2023. Researchers and professionals will find the journal’s contributions indispensable, particularly given its Scopus rankings that place it in the top echelons of its fields, highlighting its impact and relevance. By fostering an environment of knowledge sharing, the Journal of Food Quality not only enhances academic dialogue but also supports innovation and best practices in food research and industry applications.

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.

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.

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.

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 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.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, published by Academic Press Inc. Elsevier Science, is a leading peer-reviewed journal in the field of Food Science, recognized for its substantial impact on advancing research and knowledge within the discipline. With a commendable Q1 quartile ranking in the 2023 category of Food Science and a Scopus rank of 86/389, this journal holds a prestigious position, emphasizing its significance in crop and food quality research. The journal's scope encompasses a wide range of studies related to food composition, nutrition, and analytical methodologies, aiming to foster innovation and knowledge dissemination in food science. Although it operates under a subscription model, it remains an essential resource for researchers, professionals, and students seeking credible and cutting-edge findings. Established in 1987, the JOURNAL OF FOOD COMPOSITION AND ANALYSIS continues to be at the forefront of food science, contributing to the understanding of food quality and nutrition standards globally.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, published by Wiley, is a premier journal dedicated to advancing the understanding of food science and safety through thorough and critical reviews. With an impressive Q1 ranking in the field of Food Science and a notable Scopus ranking of #4 out of 389 in Agricultural and Biological Sciences, this journal occupies a vital position within the academic community. Its rigorous approach to publishing comprehensive reviews serves as an invaluable resource for researchers, professionals, and students aiming to stay abreast of current trends and advancements in the food sector. Although the journal does not offer open access options, its contributions from 2002 through 2024 reflect a commitment to high-quality scholarship and knowledge dissemination. Researchers looking to elevate their understanding of food safety and related disciplines will find this journal an essential addition to their academic repertoire.

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.