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.

FOOD MICROBIOLOGY is a premier journal, published by Academic Press Ltd - Elsevier Science Ltd, dedicated to advancing the field of food science and microbiology. With an impressive impact factor and recognition as a Q1 journal in Food Science and a Q2 journal in Microbiology, it holds a significant position in the scientific community, emphasizing research that explores microbial phenomena in food products. Established in 1984, the journal continues to thrive with converged coverage until 2025, making it an essential resource for researchers, professionals, and students aiming to deepen their understanding of food-related microbiological issues. While it operates under traditional access options, the journal is highly regarded for its rigorous peer-review process and impactful contributions to agricultural and biological sciences, ranking #26 in Food Science and #22 in Microbiology according to Scopus. Researchers are encouraged to submit their findings that impact food safety, quality, and preservation, fostering a collaborative environment that generates knowledge pivotal for the food industry and public health.

JOURNAL OF FOOD ENGINEERING, published by ELSEVIER SCI LTD, stands as a leading platform for innovative research within the realm of food science, focusing on the engineering principles applied to food production and processing. With an impressive impact factor reflective of its significance in the field, the journal boasts a Q1 ranking in Food Science and ranks #23 out of 389 in Agricultural and Biological Sciences according to Scopus metrics, placing it in the 94th percentile among its peers. Since its inception in 1982, the journal has aimed to disseminate high-quality, peer-reviewed research that informs and shapes industry practices and academic explorations. Although it does not currently offer an open access option, the journal is dedicated to fostering knowledge and innovation through rigorous editorial standards and a commitment to covering a broad range of topics related to food engineering. Researchers, professionals, and students alike will find the journal an invaluable resource for advancing their understanding of the scientific and technological facets of food systems.

Food Science of Animal Resources is a prestigious, peer-reviewed journal published by the Korean Society of Food Science and Animal Resources, serving as a vital platform for disseminating advanced research in the fields of Animal Science and Food Science. Since its inception in 2018, the journal has quickly established itself with an impressive Q1 ranking in both categories for 2023, indicating its relevance and influence in the academic community—evident by its ranking of #23 in Animal Science and Zoology and #78 in Food Science among thousands of journals. Operating on an Open Access model since 2019, it enables unrestricted access to cutting-edge research for a global audience, facilitating collaboration and innovation. Its commitment to quality and rigor makes it an essential resource for researchers, professionals, and students dedicated to advancing knowledge in food safety, nutrition, and sustainable practices within the animal resource sector. Set against the vibrant backdrop of South Korea, the journal aims to bridge gaps in knowledge and foster communication among scholars and practitioners worldwide.

Welcome to Innovative Food Science & Emerging Technologies, a premier journal published by ELSEVIER SCI LTD that serves as a vital platform for researchers and professionals dedicated to the rapidly evolving field of food science. With an impressive Impact Factor and a position in the Q1 category across notable disciplines including Chemistry, Food Science, and Industrial and Manufacturing Engineering, this journal ranks among the top tier within its fields, evidenced by its Scopus ranking of 20th out of 389 in Food Science, placing it in the 94th percentile. Our readers can expect to encounter cutting-edge research and innovative applications from 2000 through 2024, exploring critical themes that contribute to advancements in food technology, manufacturing processes, and sustainability practices. Although currently not an Open Access publication, we maintain a commitment to disseminating high-quality scholarship that enhances knowledge and encourages collaboration among a diverse audience. Join us in driving forward the forefront of food science research in the Netherlands and beyond.

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.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY is a leading journal in the field of food safety and microbiology, published by Elsevier. With an impressive impact factor and a distinguished position, it ranks in the top quartile for both Food Science and Medicine, as well as holding a strong presence in Microbiology and Safety, Risk, Reliability, and Quality categories. The journal provides a vital platform for researchers, professionals, and students to disseminate and discuss innovative research findings and applications that address the complexities of food microbiology. Operating from its headquarters in the Netherlands, this journal not only facilitates access to high-quality scholarly articles but also encourages the development of interdisciplinary approaches to tackle current challenges in food safety and public health. Since its inception in 1984, the journal has continually evolved, ensuring that it remains at the forefront of scientific inquiry, making it a crucial resource for anyone engaged in the food sciences.

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 Hygiene and Safety Science is a pivotal academic journal published in Japan by the esteemed FOOD HYGIENE & SAFETY. With its ISSN 0015-6426, this journal operates within the broad domains of food science, public health, and medicine, strategically addressing the critical issues surrounding food hygiene and safety. With a notable history spanning from 1960 to 2024, it has become an essential resource in these fields, currently holding a Q3 category ranking in Food Science as well as in Medicine (Miscellaneous) and Public Health, Environmental and Occupational Health, according to the 2023 evaluations. Although access options may vary, the journal is committed to disseminating vital research findings to enhance food safety practices on a global scale. With its focus on advancing knowledge and sharing innovative practices, Food Hygiene and Safety Science serves as a vital platform for researchers, professionals, and students dedicated to improving food safety standards and public health outcomes.

Current Research in Food Science is a leading peer-reviewed academic journal published by Elsevier, specializing in the dynamic field of food science. Since its transition to an Open Access model in 2019, the journal has broadened its reach, contributing significantly to the dissemination of high-quality research. With strong rankings, including a Q1 quartile status in Applied Microbiology and Biotechnology, Biotechnology, and Food Science, it stands out as a pivotal resource for scholars. Based in the Netherlands, current research published within its pages spans a wide range of relevant topics, ensuring that researchers and practitioners stay abreast of the latest advancements. The journal's impressive Scopus rankings enhance its credibility, with a percentile standing in the 74th to 83rd range across relevant categories, underscoring its impact and importance in the academic community. Current Research in Food Science aims to foster the exchange of innovative ideas and foster collaborative efforts among researchers, making it an essential resource for those engaged in advancing the science and technology of food.