Food Biotechnology

Aims & Scope

Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems.

The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.

Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation.

In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.

Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology.

The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	1.6
2024	1.80

Journal Rank

Year	Value
2024	14266

Journal Citation Indicator

Year	Value
2024	120

SJR (SCImago Journal Rank)

Year	Value
2024	0.381

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	41

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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, Biochemistry, Genetics and Molecular Biology 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.

• Antibacterial action of chitosan

  Citation: 786

  Authors: N.R., D.G., D.

• Antimicrobial effect of water‐soluble chitosans with high hydrostatic pressure

  Citation: 210

  Authors: Anne M., Dallas G., Dietrich, Daniel F.

• Cellular permeabilization of cultured plant tissues by high electric field pulses or ultra high pressure for the recovery of secondary metabolites

  Citation: 156

  Authors: Heike, Dietrich

• Effect of Fermentation of Pomegranate Juice by<i>Lactobacillus plantarum</i>and<i>Lactobacillus acidophilus</i>on the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

  Citation: 154

  Authors: Zeinab E., Seyed Mohammad, Seyed Hadi, Mehri, Zahra, Mojgan

• Inactivation of microorganisms with pulsed electric fields: Potential for food preservation

  Citation: 150

  Authors: Patrick C., Jan P.P.M.

• SOLID-STATE PRODUCTION OF PHENOLIC ANTIOXIDANTS FROM CRANBERRY POMACE BY RHIZOPUS OLIGOSPORUS

  Citation: 136

  Authors: Dhiraj A., Kalidas

• Reactions and potential industrial applications of transglutaminase. Review of literature and patents.

  Citation: 127

  Authors: P.M.

• Degradation of Ochratoxin A by Proteases and by a Crude Enzyme of Aspergillus niger

  Citation: 106

  Authors: Luís, Lúcia, Armando

• Production and Properties of Microbial Inulinases: Recent Advances

  Citation: 103

  Authors: Naveen, Sumat Chand

• Role of Carbohydrate-Cleaving Enzymes in Phenolic Antioxidant Mobilization from Whole Soybean Fermented with<i>Rhizopus oligosporus</i>

  Citation: 103

  Authors: Patrick, Kalidas

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