Current Opinion in Food Science

Aims & Scope

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject.

In Current Opinion in Food Science, we help the reader by providing in a systematic manner: The views of experts on current advances in food science in a clear and readable form.

Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications.

Division of the subject into sections The subject of food science is divided into themed sections, each of which is reviewed once a year.

Food Physics and Materials Science, Food Engineering and Processing, Food Toxicology, Food Chemistry and Biochemistry, Food Bioprocessing, Food Microbiology, Food Safety, Food Mycology, Sensory Sciences and Consumer Behavior, Functional Foods and Nutrition, Foodomics Technologies, Innovations in Food Science.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	9.1

SJR (SCImago Journal Rank)

Year	Value
2024	1.825

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	96

Journal Rank

Year	Value
2024	1703

Journal Citation Indicator

Year	Value
2024	4600

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Immunology and Microbiology, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

  Citation: 1189

  Authors: Hua, Rong

• Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

  Citation: 649

  Authors: Michael G

• Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients

  Citation: 428

  Authors: Eunice CY

• Progress in natural emulsifiers for utilization in food emulsions

  Citation: 383

  Authors: Bengu, David Julian

• Natural food pigments and colorants

  Citation: 353

  Authors: Delia B

• Conventional versus green extraction techniques — a comparative perspective

  Citation: 308

  Authors: Carene, Mohamad Fawzi, Gunes, Gokhan

• Probiotic: conceptualization from a new approach

  Citation: 293

  Authors: Fatemeh, Nasim, Amir M, Adriano G

• Consumer responses to novel and unfamiliar foods

  Citation: 275

  Authors: Hely, Christina

• Microalgae as a new source of bioactive compounds in food supplements

  Citation: 259

  Authors: Bruna da Silva, Juliana Botelho, Michele Greque de, Jorge Alberto Vieira

• Paraprobiotics and postbiotics: concepts and potential applications in dairy products

  Citation: 258

  Authors: Cássia P, Jonas T, Erick A, Maria Carmela KH, Márcia C, Ramon, Beatriz M, Anderson S, Monica Q, Adriano G

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