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.

Food Bioscience is a leading peer-reviewed journal published by Elsevier, dedicated to advancing the understanding of the complex interplay between food science and biosciences. With an impressive Impact Factor that places it in the Q1 and Q2 quartiles for Food Science and Biochemistry respectively, the journal consistently ranks among the top publications in its field, reflected in its Scopus rankings (Rank #83/389 in Food Science and Rank #175/438 in Biochemistry). Since its inception in 2013, Food Bioscience has fostered a multidisciplinary approach, bridging gaps between research in agricultural, biological, and food sciences, thus encouraging innovative solutions to the pressing challenges facing the global food supply chain. Although it currently operates under a subscription model, the journal is committed to disseminating high-quality research, making significant contributions to both academic scholarship and industry practices. Researchers, professionals, and students alike are invited to explore the wealth of knowledge contained within its pages as it plays a pivotal role in shaping the future of food bioscience.

eFood is a pioneering journal in the field of food science, published by the esteemed WILEY. With its impactful emergence, the journal has rapidly established itself within the academic community, evidenced by its impressive Q1 category ranking in Food Science as of 2023, and a commendable position at Rank #95 out of 389 in the Scopus database. Covering a wide spectrum of topics related to food innovation, technology, safety, and nutrition, eFood serves as an indispensable platform for researchers, industry professionals, and students who are at the forefront of advancing our understanding of food systems. The journal notably operates with an open-access model, promoting wide dissemination of knowledge while enhancing the visibility of high-quality research. As we look forward to converging years from 2020 to 2024, eFood is poised to foster rigorous scientific discourse and contribute significantly to the future of food science research.

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 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.

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 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.

JOURNAL OF FOOD BIOCHEMISTRY, published by Wiley-Hindawi in the United Kingdom, is a premier peer-reviewed journal dedicated to advancing the scientific understanding of food biochemistry. With an extensive publication history spanning from 1977 to 2024, this journal aims to bridge the gap between food science and biochemistry, making significant contributions to the understanding of food structure and composition. The journal boasts impressive Scopus rankings, placing it within the top quartile in Food Science and Q2 in Biophysics and Pharmacology, affirming its influence in the field. Notably, it provides critical insights that are vital for researchers, professionals, and students aiming to explore the biochemical processes involved in food production and safety. Despite not being open access, the journal ensures wide distribution of high-quality research, fostering collaboration and innovation within the scientific community. The impact factor reflects its relevance and quality, further solidifying its status as a key resource for cutting-edge research in food biochemistry.

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.

Journal of Aquatic Food Product Technology is a vital publication dedicated to advancing research and innovation in the fields of aquatic science and food technology. Established in 1992 and published by TAYLOR & FRANCIS INC, this journal provides an exceptional platform for researchers, professionals, and students to share their findings and insights on the science and technology surrounding aquatic food products. With an ISSN of 1049-8850 and an E-ISSN of 1547-0636, the journal caters to a global audience, contributing to significant advancements in both the agricultural and biological sciences. As of 2023, it holds a prestigious position in the Q3 quartile for both Aquatic Science and Food Science categories, reflecting its role in the scientific community. Furthermore, with Scopus rankings placing it at #106 out of 247 in its field, this journal is an essential resource for those dedicated to understanding and innovating in the domain of aquatic food products. Although not an open access journal, it ensures that the important research it publishes is accessible to a wide audience interested in improving food safety, sustainability, and nutrition from aquatic sources.