Nutrition Research and Practice is a prominent journal dedicated to advancing the field of nutrition and dietetics, published by the esteemed Korean Nutrition Society. With a focus on high-quality research and practical applications, this journal serves as a vital platform for scholars and professionals to disseminate new findings in the interdisciplinary realms of food science and nutrition. The journal boasts an impressive 2023 impact factor, categorizing it in the Q2 quartile in Food Science and Q3 in Nutrition and Dietetics, illustrating its significant reach and impact among peers. Despite being a non-open access publication, it continues to draw attention with its rigorous peer-review process, ensuring that only the most relevant and innovative contributions are shared. With coverage from 2010 to 2024, the journal not only supports a wealth of research but also aims to influence dietary practices and policies in South Korea and globally. Located in the heart of Seoul, Nutrition Research and Practice is an essential resource for researchers, practitioners, and students seeking to deepen their understanding of nutrition and improve public health outcomes.

Nutrients is a premier, peer-reviewed open access journal published by MDPI, dedicated to advancing the field of nutrition and dietary research. Since its inception in 2009, this journal has consistently garnered acclaim, achieving a Q1 ranking in both Food Science and Nutrition and Dietetics, reflecting its significant impact in these vital areas of study. With a robust Scopus ranking of #40 out of 389 in Food Science and #18 out of 140 in Nutrition and Dietetics, Nutrients has established itself as a leading platform for researchers, practitioners, and students aiming to share and gain insights into nutritional epidemiology, dietary interventions, and policy implications. Hailing from Basel, Switzerland, the journal ensures broader accessibility through its open access model, inviting diverse contributions that enhance our understanding of nutrition in health and disease. By fostering collaboration across disciplines, Nutrients not only serves as a resource for high-quality research but also encourages innovation essential for tackling global nutritional challenges.

Food Frontiers, an esteemed publication in the Food Science domain, is proudly published by WILEY. Launched as an Open Access journal in 2020, it aims to facilitate the dissemination of high-quality research that influences contemporary food science and technology. The journal, with an E-ISSN of 2643-8429, has rapidly ascended to a Category Quartile ranking of Q1 in the Food Science category as of 2023, and boasts an impressive Scopus rank of #31 out of 389 in Agricultural and Biological Sciences, placing it in the 92nd percentile. The journal's mission is to explore innovative approaches to food production, safety, and sustainability, making it an essential resource for researchers, industry professionals, and students eager to stay at the forefront of food science advancements. With a commitment to open accessibility, Food Frontiers fosters collaboration and knowledge sharing across the globe, addressing the critical challenges and trends in feeding the world sustainably.

FOOD AND AGRICULTURAL IMMUNOLOGY, published by Taylor & Francis Ltd, is a distinguished journal dedicated to the intersection of immunology and agricultural sciences, providing valuable insights in areas such as food safety, plant health, and disease resistance since its inception in 1989. Operating as an Open Access journal since 2017, it offers researchers and professionals unrestricted access to groundbreaking studies and reviews that advance the understanding of immunological responses in agricultural contexts. With its current quartile rankings of Q2 in Agronomy and Crop Science and Q3 in Food Science, as well as Q4 in Immunology, the journal has established itself as a vital resource for those aiming to enhance the quality and safety of food production through innovative research. By leveraging its impressive Scopus rankings across various categories, the journal promotes interdisciplinary collaboration and knowledge dissemination pertinent to both scientists and policymakers engaged in the agricultural and food sectors.

NUTRITION REVIEWS, published by Oxford University Press Inc, stands as a premier journal in the fields of Nutrition and Dietetics and Medicine, achieving an impressive Q1 ranking in both disciplines for 2023. With a rich history dating back to 1942, this journal serves as a crucial platform for the dissemination of high-quality, peer-reviewed research focused on nutrition science, dietary trends, and their implications for health. Researchers, professionals, and students alike benefit from its comprehensive reviews that bridge the gap between theory and practical application, enhancing understanding and encouraging academic discourse. Although it does not operate under an open-access model, its significant impact factor and dedicated readership underscore its relevance and authority in the field. Covering an extensive range of topics, NUTRITION REVIEWS is committed to advancing knowledge, informing policy, and shaping future research in nutrition.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, published by Taylor & Francis Inc, is a premier peer-reviewed journal dedicated to advancing the understanding of food science and nutrition. With its ISSN 1040-8398 and E-ISSN 1549-7852, this influential journal has established itself as an essential resource in the field, featuring high-quality reviews and critical analyses that foster innovation and knowledge sharing among researchers, practitioners, and academics. Recognized as a Q1 journal in Food Science, Industrial and Manufacturing Engineering, and Medicine (miscellaneous) for 2023, it ranks impressively within the top percentiles of its respective fields, making it a valuable platform for impactful research. Although the journal does not currently offer open access, it continues to attract a readership eager to explore the intricacies of food science and its applications, thereby shaping future advancements in the industry. With an extensive history dating back to 1981 and convergence up to 2024, CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION remains committed to providing comprehensive reviews that illuminate contemporary challenges and solutions in the domain of food science and nutrition.

The International Journal of Food Science, published by HINDAWI LTD, stands as a crucial platform for advancing knowledge within the realm of food science. Established in 2013, this Open Access journal based in Egypt has garnered significant recognition, achieving an impressive Q2 classification in the 2023 Food Science category, which reflects its commitment to quality and impactful research. With a Scopus rank of #88 out of 389 in Agricultural and Biological Sciences and placing in the 77th percentile, this journal serves as an essential resource for researchers, professionals, and students dedicated to innovative developments and scientific exploration in food science. The journal not only provides unrestricted access to valuable research but also aims to foster collaboration and dissemination of knowledge on critical issues affecting food safety, nutrition, and technology. For those looking to keep abreast of the latest advancements, the International Journal of Food Science is certainly an indispensable addition to their academic pursuits.

Food Science and Human Wellness, published by TSINGHUA UNIVERSITY PRESS, is an esteemed open-access journal that has been at the forefront of advancing research in the interdisciplinary fields of food science and human health since its inception in 2012. With an impressive impact factor indicative of its quality and relevance, this journal holds a prestigious Q1 ranking in Food Science according to 2023 metrics, reflecting its commitment to high-caliber research and innovation. The journal is positioned within the top 12% of its category, ranked 46th out of 389 in Agricultural and Biological Sciences. The journal not only publishes original research articles but also critical reviews, perspectives, and innovations that contribute significantly to our understanding of the relationship between nutrition, wellness, and food science. With its Open Access model, Food Science and Human Wellness ensures that its valuable content is available to a global audience, fostering collaborative advancements in this vital field. Researchers, professionals, and students are invited to explore insightful discussions and impactful studies that aim to enhance public health and food safety.

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.

npj Science of Food is a premier journal published by NATURE PORTFOLIO, focusing on groundbreaking research in the fields of Food Science and Public Health. Since its inception in 2017, this Open Access journal has rapidly established itself as a vital resource for researchers and professionals alike, contributing significantly to advancements in scientific knowledge related to food safety, sustainability, and nutritional health. With an impressive Q1 ranking in both Food Science and Public Health for 2023, and a Scopus ranking placing it in the top 12% of related fields, the journal serves as a critical platform for disseminating high-quality research. Situated in the United Kingdom and operating with a global perspective, npj Science of Food encourages the publication of innovative and interdisciplinary studies aimed at addressing real-world challenges in food systems and human well-being. Researchers, professionals, and students looking to stay at the forefront of food science can access a wealth of knowledge and insights through this impactful journal.