JOURNAL OF ELECTRONIC PACKAGING, published by the esteemed American Society of Mechanical Engineers (ASME), is a pivotal platform for research in the fields of Computer Science Applications, Electrical and Electronic Engineering, and Materials Science, particularly focusing on electronic packaging technologies. With an ISSN of 1043-7398 and an E-ISSN of 1528-9044, this journal has consistently showcased groundbreaking studies since its inception in 1989, projected to continue until 2025. Recognized within the Q2 quartile rankings across multiple categories in the 2023 Scopus rankings, it maintains a strong presence in the academic community with notable rankings in various engineering and materials science domains. This journal serves as a critical resource for researchers, professionals, and students who seek to advance their understanding and application of innovative electronic packaging solutions. Though it does not offer open access, it encompasses a robust array of high-quality articles that foster knowledge advancement and interdisciplinary collaboration in a rapidly evolving technological landscape, ultimately contributing to the growth and sophistication of the electronic packaging field.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, published by SPRINGER INDIA, is a distinguished peer-reviewed journal that has been contributing to the ever-evolving field of food science since its inception in 1974. With an ISSN of 0022-1155 and E-ISSN 0975-8402, this journal holds a commendable position in the Q2 category for Food Science, as per the 2023 metrics, and ranks #58 out of 389 in Scopus's Agricultural and Biological Sciences sector, achieving an impressive 85th percentile. The journal publishes high-quality research articles, reviews, and case studies that cover a wide array of topics, from food preservation to innovative technologies in food processing. Although it is not an open-access journal, it endeavors to disseminate essential knowledge and research strategies that advance food science and benefit both industry professionals and academia. The geographical reach of the journal, alongside its rigorous editorial standards, solidifies its stature as a pivotal resource for researchers, professionals, and students dedicated to the enhancement of food science practices and technologies.

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 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 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.

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.

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.

ACS Applied Polymer Materials is a prestigious journal published by the American Chemical Society, specifically tailored for the dynamic fields of Organic Chemistry, Polymers and Plastics, and Process Chemistry and Technology. With its ISSN 2637-6105, the journal has rapidly established itself within the academic community, achieving a distinguished Q1 quartile ranking across multiple categories in 2023. This places it among the top-tier journals globally, reinforcing its critical role in disseminating groundbreaking research and innovation in polymer science. The journal is known for its rigorous peer-review process and publishes high-quality articles that are pivotal for researchers, professionals, and students eager to advance knowledge in polymer materials and their applications. Positioned to cover converging themes from 2019 through 2024, ACS Applied Polymer Materials embraces a wide scope of studies, from fundamental chemistry to practical engineering applications, thereby fostering significant advancements in material science. While it offers traditional access options, the journal's impact is reflected in its impressive rankings within Scopus, indicating its relevance and influence in the chemical engineering domain. Join the global community of innovators and discover the latest insights that continue to shape the landscape of applied polymer research.

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, published by Taylor & Francis Ltd, is a leading journal in the field of food science, toxicology, and public health. With an ISSN of 1944-0049 and an E-ISSN of 1944-0057, this esteemed publication has established itself as a vital resource for researchers and professionals involved in the analysis and regulation of food additives and contaminants. Since its inception and through its converged years from 2008 to 2012 and again from 2014 to 2023, the journal has maintained an impactful presence, notably achieving a Q2 ranking in diverse categories including Chemistry (miscellaneous) and Food Science, alongside commendable standings in Health and Environmental Health. The journal’s mission is to foster high-quality research by providing a platform for critical studies related to chemical analysis, exposure assessments, and risk management in food safety. By prioritizing engaging, peer-reviewed content, it aims to enhance understanding and mitigate risks associated with food additives, making it an indispensable tool for academics, practitioners, and policymakers alike.

JOURNAL OF FOOD PROCESS ENGINEERING, published by WILEY, is a prestigious academic journal dedicated to advancing the field of food processing through innovative engineering research and practical applications. With an ISSN of 0145-8876 and an E-ISSN of 1745-4530, this journal serves as a crucial platform for researchers and professionals focusing on the intersection of chemical engineering and food science. Operating in the United States and established in 1977, it has gained a reputation for its rigorous peer-review process and high-quality publications, reflected in its Category Quartiles of Q2 in both Chemical Engineering (miscellaneous) and Food Science for 2023. The journal is also well-positioned within the Scopus rankings, holding the 104th spot out of 389 in Agricultural and Biological Sciences and the 82nd in General Chemical Engineering. While it currently does not offer Open Access options, the JOURNAL OF FOOD PROCESS ENGINEERING remains an indispensable resource for those looking to explore critical studies and developments that shape food processing technologies by the year 2024 and beyond.