Food Quality and Safety is a leading academic journal published by Oxford University Press, dedicated to advancing research in the critical field of food science. With an ISSN of 2399-1399 and an E-ISSN of 2399-1402, the journal has gained prestigious recognition, securing a Q1 ranking in the Food Science category as per Scopus rankings, and being positioned at #69 out of 389 in its field, reflecting its influence and reputation within the discipline. Since its transition to Open Access in 2017, the journal has broadened its reach, ensuring that cutting-edge research related to food quality, safety measures, and consumer protection is accessible to researchers, professionals, and students alike. With a commitment to publishing high-quality articles and reviews, the journal addresses contemporary challenges in the food industry and promotes a better understanding of food safety protocols. Based in Oxford, United Kingdom, Food Quality and Safety plays a pivotal role in shaping future research and practices in food science, making it an essential platform for scholars who aim to impact the industry through innovative findings and applied research.

Food Packaging and Shelf Life is an esteemed peer-reviewed journal published by Elsevier, dedicated to advancing the field of food science through innovative research on packaging materials and their impact on food preservation. With an impressive impact factor and ranking within the Q1 quartile across several categories—including Biomaterials, Food Science, and Microbiology (medical) provided in Scopus raking—this journal serves as a vital resource for researchers, academics, and industry professionals aiming to enhance food safety and quality. Established in 2014, it encompasses a multidisciplinary approach that integrates engineering, microbiology, and materials science perspectives to address current challenges in food packaging. Although currently not an open-access journal, it offers various subscription options, ensuring accessibility to cutting-edge research. As the sector rapidly evolves, Food Packaging and Shelf Life remains a critical platform for disseminating knowledge and fostering collaboration in the pursuit of sustainable food systems.

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.

FOOD SCIENCE AND BIOTECHNOLOGY, published by the Korean Society of Food Science & Technology (KOSFOST), stands as a prominent peer-reviewed journal dedicated to advancing knowledge in the fields of food science, biotechnology, and applied microbiology. With ISSN 1226-7708 and E-ISSN 2092-6456, this journal serves as a pivotal platform for disseminating high-impact research from South Korea and beyond, reflecting a robust Q2 ranking in multiple categories including Applied Microbiology and Biotechnology, Biotechnology, and Food Science as of 2023. The journal's influence is further emphasized by its positions in various Scopus ranks, where it showcases a commendable percentile ranking in Agricultural and Biological Sciences and Biochemistry. Although access options remain limited, the journal’s objectives revolve around the publication of innovative research, fostering interdisciplinary collaboration, and facilitating the exchange of ideas among a diverse community of researchers, professionals, and students. Whether you are involved in food technology, microbial biotechnology, or nutritional sciences, FOOD SCIENCE AND BIOTECHNOLOGY are instrumental in shaping the future of these critical fields, propelling advancements that enrich our understanding of food systems and health.

FOOD REVIEWS INTERNATIONAL, published by Taylor & Francis Inc, serves as a pivotal resource within the fields of Food Science and Chemical Engineering. Established in 1985, this esteemed journal offers a comprehensive platform for the dissemination of critical reviews that enhance understanding and innovation in the food industry. With an impressive impact factor reflecting its Q1 quartiles in both Food Science and Chemical Engineering categories, it ranks among the top journals in Scopus, securing the 24th spot in Agricultural and Biological Sciences. Scholars, researchers, and professionals are encouraged to explore its rich content, which spans meticulously reviewed articles that bridge academic research and practical applications, while contributing to advancements in food safety, processing, and sustainability. Although not an Open Access journal, access to its extensive repository is vital for anyone aiming to stay at the forefront of food science advancements.

ACTA ALIMENTARIA is a renowned journal in the field of food science, published by AKADEMIAI KIADO ZRT, based in Hungary. Since its inception in 1973, it has served as a vital platform for disseminating high-quality research on food chemistry, microbiology, nutrition, and technology, contributing significantly to the advancement of knowledge in the agricultural and biological sciences. Currently classified in the Q3 quartile of the 2023 Food Science category, the journal is positioned to address pressing issues pertaining to food safety, quality, and sustainability, making it an invaluable resource for researchers, professionals, and students alike. Although it does not currently offer open access, the journal maintains a strong reputation with a readership keenly interested in the latest developments in food science. With a Scopus rank placing it in the 38th percentile of its category, ACTA ALIMENTARIA continues to be a pivotal reference for those engaged in food research and innovation.

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.

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.

The International Journal of Food Engineering, published by WALTER DE GRUYTER GMBH, serves as a pivotal platform for cutting-edge research in the field of food engineering. With an ISSN of 2194-5764 and an E-ISSN of 1556-3758, this journal focuses on innovative technologies, production processes, and quality control within food systems. Located in Germany, the journal has gained notable recognition, as reflected in its Scopus rankings, which place it within the 61st percentile in miscellaneous engineering and the 50th percentile in food science. Although it operates under a traditional access model, the journal's striking category quartiles signify its importance: achieving Q2 in Engineering and Q3 in both Biotechnology and Food Science in 2023. By fostering interdisciplinary research, the International Journal of Food Engineering aims to connect scientists, engineers, and industry professionals, ultimately contributing to advancements in food safety, sustainability, and nutrition. Join a vibrant community of experts driving innovation and addressing global food challenges through your contributions to this esteemed journal.

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.