Innovative Food Science & Emerging Technologies

Scope & Guideline

Pioneering Research for Tomorrow's Food Solutions

Introduction

Immerse yourself in the scholarly insights of Innovative Food Science & Emerging Technologies with our comprehensive guidelines detailing its aims and scope. This page is your resource for understanding the journal's thematic priorities. Stay abreast of trending topics currently drawing significant attention and explore declining topics for a full picture of evolving interests. Our selection of highly cited topics and recent high-impact papers is curated within these guidelines to enhance your research impact.
LanguageEnglish
ISSN1466-8564
PublisherELSEVIER SCI LTD
Support Open AccessNo
CountryNetherlands
TypeJournal
Convergefrom 2000 to 2024
AbbreviationINNOV FOOD SCI EMERG / Innov. Food Sci. Emerg. Technol.
Frequency6 issues/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
Address125 London Wall, London EC2Y 5AS, ENGLAND

Aims and Scopes

Innovative Food Science & Emerging Technologies focuses on the advancement of food science through innovative technologies and methods. The journal emphasizes the integration of new techniques in food processing, safety, and quality enhancement, catering to a wide range of disciplines within food science.
  1. Food Processing Technologies:
    The journal explores cutting-edge technologies including non-thermal methods, microwave processing, high-pressure processing, and pulsed electric fields to enhance food quality and safety.
  2. Food Safety and Microbial Control:
    Research on methods to control foodborne pathogens, such as the application of cold plasma, UV light, and advanced sanitation techniques to improve food safety.
  3. Nutritional Enhancement and Functional Foods:
    Papers focus on enhancing the nutritional profiles of foods through innovative processing techniques, including the extraction of bioactive compounds from natural sources.
  4. Sustainability and Waste Valorization:
    Research on sustainable practices in food production, including the utilization of food by-products and waste materials for developing functional ingredients.
  5. Food Packaging Innovations:
    The journal highlights advancements in food packaging technologies that improve shelf life and maintain the quality of food products, including smart packaging solutions.
  6. 3D Food Printing and Food Design:
    Exploration of the applications of 3D printing in food design, including the development of new food structures and textures.
The journal has identified several emerging themes that reflect current trends in food science and technology. These trends indicate a proactive approach to addressing contemporary challenges in food safety, nutrition, and sustainability.
  1. Non-Thermal Processing Technologies:
    There is a growing interest in non-thermal methods such as cold plasma, pulsed electric fields, and high-pressure processing, which are seen as effective alternatives for preserving food quality and safety.
  2. Plant-Based and Alternative Proteins:
    Research into plant-based proteins and alternative protein sources (e.g., insects, algae) is increasing, driven by consumer demand for sustainable and nutritious food options.
  3. Artificial Intelligence and Machine Learning Applications:
    Emerging applications of AI and machine learning in food processing and quality control are trending, reflecting the industry's move towards data-driven decision-making.
  4. Innovative Food Packaging Solutions:
    Research on smart and sustainable packaging technologies is on the rise, focusing on enhancing food preservation and reducing waste.
  5. 3D Printing and Food Design Innovations:
    The use of 3D printing technology in food design is gaining momentum, showcasing new possibilities for creating customized food products.
  6. Sustainable Practices and Circular Economy:
    There is an increasing emphasis on sustainability in food production, including waste valorization and the development of eco-friendly processes.

Declining or Waning

While the journal continues to advance in many areas, certain themes have shown a decline in prominence. This may reflect shifts in research focus or advancements in technology that render previous methods less relevant.
  1. Traditional Food Processing Methods:
    There is a noticeable decrease in research focused on conventional cooking methods as more innovative technologies gain traction and demonstrate superior outcomes.
  2. Basic Nutritional Studies:
    Studies focused solely on basic nutritional profiles without the integration of innovative processing techniques are becoming less common as the field shifts towards functional and enhanced food products.
  3. Chemical Preservation Techniques:
    Research on chemical preservatives is declining as the industry moves towards natural and innovative preservation methods that align with consumer preferences for clean labels.

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