CyTA-Journal of Food is a prestigious academic journal published by TAYLOR & FRANCIS LTD, dedicated to advancing the field of food science and technology through the dissemination of innovative research and practical knowledge. With an ISSN of 1947-6337 and an E-ISSN of 1947-6345, this journal stands out with its strong impact factor and is currently placed in the Q2 quartile across multiple categories, including Chemical Engineering, Chemistry, and Food Science, making it a vital resource for researchers and professionals alike. The journal has been an integral part of the academic community since its inception in 2009, and continues to publish cutting-edge articles through to 2024. Its alignment with Scopus ranks further signifies its influence, notably achieving 67th percentile in Industrial and Manufacturing Engineering. As an Open Access journal, it ensures widespread accessibility to its valuable content, promoting collaboration and knowledge sharing among scientists, engineers, and students dedicated to enhancing food safety, quality, and sustainability.

Food Science & Nutrition is an esteemed peer-reviewed journal published by WILEY, dedicated to advancing the fields of food science and nutritional research. With an impressive impact factor and a prestigious Q1 ranking in the Food Science category, this journal stands out as a leading platform for innovative research, offering meaningful insights into the relationship between food composition and health outcomes. Since its transition to Open Access in 2013, Food Science & Nutrition has championed the global dissemination of knowledge, ensuring that vital research is accessible to researchers, professionals, and students alike. With a vast scope that encompasses both agricultural and biological sciences, the journal provides a comprehensive view of emerging trends, methodologies, and applications in food security and nutrition, making it indispensable for those invested in these critical areas.

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.

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.

Food and Bioprocess Technology, an esteemed journal published by Springer, serves as a premier platform for disseminating cutting-edge research in the realms of food science, industrial manufacturing engineering, and process chemistry and technology. Established in 2008, the journal has quickly ascended to the prestigious Q1 quartile in multiple categories, highlighting its impact and relevance within the scientific community. With an impressive Scopus ranking that places it in the top tiers of its fields—such as rank #17 in Safety, Risk, Reliability, and Quality, and rank #38 in Food Science—this journal is pivotal for researchers and professionals aiming to publish innovative findings that advance food processing and bioprocess technology. Beyond its rigorous peer-review process, the journal facilitates access to high-quality, impactful research, reinforcing its significant role in shaping the future of biotechnological applications in food systems. Aimed at both scholars and practitioners, Food and Bioprocess Technology is an essential resource for those engaged in exploring sustainable practices and enhancing food quality and safety. Furthermore, by addressing essential topics in the field, it fosters collaboration and knowledge exchange among researchers dedicated to advancing the bioprocessing landscape.

Food Analytical Methods, published by Springer, is an esteemed journal dedicated to the innovative field of analytical methodologies within the food sciences. With an ISSN of 1936-9751 and E-ISSN of 1936-976X, this journal serves as a pivotal platform for researchers and professionals to exchange insights, methodologies, and findings related to food quality analysis, safety measures, and innovative technologies in food science. As of 2023, Food Analytical Methods boasts impressive Scopus rankings, including Q2 in Analytical Chemistry and Food Science, positioning it among the top journals in its category. The journal's commitment to enhancing food safety and quality through rigorous research underscores its importance in both academic and industrial applications. Although it does not currently operate under an open-access model, it provides exceptional value through its rigorous peer-review process and comprehensive publication standards, further inviting contributions from both established and emerging scientists in the field. With coverage spanning from 2008 to 2024, this journal continues to address critical research areas, thereby shaping the future of food analytics.

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.

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.

Acta Scientiarum Polonorum-Technologia Alimentaria, published by Poznan University of Life Sciences, is a revered journal in the field of food science, showcasing cutting-edge research and innovations in food technology. Established as a leading platform within its domain, this journal is indexed under Scopus and ranks in the 2023 Q3 quartile for Food Science, demonstrating its commitment to high-quality scholarship. With an ISSN of 1644-0730 and E-ISSN 1898-9594, it serves as a critical resource for researchers, professionals, and students seeking to stay at the forefront of advancements in food safety, quality control, and sustainable practices. The journal has also been recognized for its contributions to the agricultural and biological sciences, positioning itself at rank #205 out of 389 in this competitive field. While currently not offering open access, the journal's valuable insights and findings, especially as it publishes through 2024, play a crucial role in advancing knowledge and fostering collaboration among experts in the food science sector.

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.