The Journal of Food Safety and Food Quality - Archiv für Lebensmittelhygiene is a crucial publication in the realms of food safety, quality assurance, and hygiene, published by M H SCHAPER GMBH CO KG in Germany. As a respected journal with editions dating back to 1959, it has played an integral role in disseminating research, reviews, and case studies that impact policy and practice within the food science community. Despite being classified in the Q4 category across various domains such as Food Science, Health, Toxicology, and Microbiology as of 2023, its contributions continue to foster critical discussions, innovations, and advancements in understanding food safety standards and practices. The journal does not currently offer open access, a decision that may influence the dissemination of knowledge among researchers and practitioners. However, its archival value and historical insights remain significant for those invested in the scientific and regulatory landscapes of food quality and safety.

Mljekarstvo, published by the Croatian Dairy Union, is a prominent open access journal dedicated to advancing knowledge in the fields of Animal Science and Food Science. With roots in Croatia, this journal has established itself as a valuable resource for researchers, professionals, and students alike since its transition to open access in 2001. Notably, Mljekarstvo has achieved a commendable standing in the 2023 category quartiles, ranking Q3 in both Animal Science and Zoology and Food Science, indicating its significance within these areas. The journal's Scopus ranks further reflect its contribution to the field, with a percentile ranking of 47th and 39th in the respective categories. Covering an extensive range of topics related to dairy science, the journal aims to facilitate the dissemination of pioneering research and innovative practices within the industry. Located at Ilica 31-III, Zagreb 10000, Croatia, it fosters a collaborative academic environment and is dedicated to the ongoing development of dairy science.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, published by WILEY, serves as a premier platform for the dissemination of cutting-edge research in the field of food science and technology. With an ISSN of 0950-5423 and E-ISSN 1365-2621, this journal has been committed to publishing high-quality research since 1966 and is set to continue its impactful contributions through 2024. Recognized for its excellence, it holds a Q1 ranking in Food Science and a Q2 ranking in Industrial and Manufacturing Engineering as of 2023. The journal ranks #95/384 in Industrial and Manufacturing Engineering and #100/389 in Food Science on Scopus, placing it within the top quartiles of these fields. Although it does not currently offer Open Access, researchers and professionals benefit from access to a wealth of knowledge that advances understanding in both applied and theoretical aspects of food science. This journal is indispensable for anyone in the academic and professional domains who seeks to stay abreast of innovations and trends shaping the food industry.

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.

JOURNAL OF FOOD SCIENCE, published by Wiley, is a premier journal dedicated to advancing the field of food science, bridging the gap between fundamental research and practical application. With an impressive impact factor reflecting its authoritative status, the journal is ranked in the Q1 quartile for Food Science in 2023 and boasts a Scopus ranking of #71 out of 389, placing it in the 81st percentile within Agricultural and Biological Sciences. First launched in 1936, the journal continues to serve as an essential platform for researchers, professionals, and students to disseminate innovative studies and reviews that address critical issues in food quality, safety, and technology. While not currently offering open access, its rigorous peer-review process ensures the dissemination of high-quality and impactful research. Researchers engaged in the vital disciplines of food science will find this journal indispensable for keeping abreast of cutting-edge developments in the field.

International Journal of Dairy Technology, published by Wiley, serves as a pivotal platform for advancing research and innovation within the field of dairy science and technology. Established in 1947, this esteemed journal has garnered a significant impact factor, reflecting its influential role in disseminating critical findings and fostering discourse among professionals, researchers, and students alike. With a distinguished ranking in Q2 across several categories including Bioengineering, Food Science, and Process Chemistry and Technology, it remains integral to the academic community, demonstrating high visibility and relevance. Researchers can access a wealth of open-access content, enhancing the sharing of knowledge within the discipline. The journal’s commitment to exploring emerging trends, innovative practices, and comprehensive analyses of dairy technology ensures that it remains at the forefront of advancements in this vital area of food science and engineering.

Ukrainian Food Journal is an esteemed open-access journal dedicated to advancing the field of food science and biochemistry. Established in 2012 and published by the National University of Food Technologies in Ukraine, the journal serves as a vital platform for researchers and professionals to disseminate their findings on food technology, safety, and nutritional biochemistry. With an ISSN of 2304-974X and E-ISSN 2313-5891, it offers a wealth of knowledge to its readers, promoting innovation and collaboration within the industry. While currently categorized within the Q4 quartile of biochemistry and the Q3 quartile of food science, the journal is progressively gaining recognition, reflecting a commitment to quality research in a competitive field. The journal is indexed in Scopus, ranking #271 in Food Science and #376 in Biochemistry, underscoring its relevance and contribution to agricultural and biological sciences. The Ukrainian Food Journal not only enriches the academic community with its open-access model but also aims to foster dialogue among researchers, professionals, and students dedicated to improving food systems and nutrition. It operates from its headquarters in Kyiv, offering a hub for creativity and advancement in food-related research.

JOURNAL OF DAIRY RESEARCH, published by Cambridge University Press, is a prestigious scholarly journal dedicated to the vital field of dairy science. With a longstanding tradition since its inception in 1929, the journal has emerged as a significant platform for research and advancements in the science of dairy production, processing, and nutrition, contributing to the growth of the industry and public health. This journal holds commendable Q2 rankings in Animal Science and Zoology, Food Science, and Medicine categories, underscoring its influential role in disseminating high-quality research. Researchers will find it particularly appealing due to its rigorous peer-review process and the commitment to publish groundbreaking studies, making it a must-read for academics and professionals alike. Although it is not an open-access journal, readers can access its impactful articles through institutional subscriptions or personal subscriptions to enhance their knowledge in the field. With its rich history and important contributions, the JOURNAL OF DAIRY RESEARCH remains a cornerstone resource for those involved in dairy research and related disciplines.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, published by SAGE Publications Ltd, is a premier journal in the fields of food science and technology, serving as a crucial platform for the dissemination of innovative research and practical applications from 1995 through to 2024. With an impact factor reflecting its significant standing—ranking in the Q2 quartile for Chemical Engineering, Food Science, and Industrial and Manufacturing Engineering—this journal plays an instrumental role in advancing the interdisciplinary study of food systems. Researchers, professionals, and students can access high-quality contributions that address the latest developments and trends in food technology, safety, and processing. Located in the United States, FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL also boasts commendable Scopus rankings, ensuring its articles are both relevant and widely cited within the academic community. As a vital resource for anyone engaged in food science research, этот журнал fosters knowledge sharing and innovation in the ever-evolving landscape of food technology.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, published by TAYLOR & FRANCIS INC, is a leading platform for disseminating high-quality research in the field of food science. With an ISSN of 1094-2912 and E-ISSN of 1532-2386, this journal has been committed to open access since 2018, ensuring that groundbreaking studies are readily available to global audiences. The journal has steadily gained recognition for its contribution to the discipline, achieving a Q2 ranking in Food Science and placing in the 68th percentile among its peers according to Scopus metrics. Covering a wide array of topics related to the properties and applications of food, it serves as a valuable resource for researchers, professionals, and students alike. With coverage extending from 1998 to 2024, the journal continually seeks to advance knowledge and foster innovation within the food science community, making it a pivotal publication for anyone serious about this vital field.