Innovative Food Science and Emerging Technologies

Aims & Scope

Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies.

The significance of the results either for the science community or for industrial R&D groups must be specified.

Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	6.8

SJR (SCImago Journal Rank)

Year	Value
2024	1.502

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	154

Journal Rank

Year	Value
2024	2378

Journal Citation Indicator

Year	Value
2024	6372

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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, Chemistry and Engineering, 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.

• Review of antimicrobial food packaging

  Citation: 1273

  Authors: Paola, Joseph H.

• Applications and opportunities for ultrasound assisted extraction in the food industry — A review

  Citation: 1108

  Authors: Kamaljit, Raymond, Lloyd, Darren

• Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

  Citation: 713

  Authors: Milton, P.C., A.M., J.

• Antioxidant properties of resveratrol: A structure–activity insight

  Citation: 704

  Authors: Ä°lhami

• Review of Green Food Processing techniques. Preservation, transformation, and extraction

  Citation: 702

  Authors: Farid, Natacha, Alice, Mohammad, Sandrine, Anne-Sylvie, Maryline

• Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

  Citation: 663

  Authors: M., S., P., D., B.

• Potential and challenges of insects as an innovative source for food and feed production

  Citation: 602

  Authors: Birgit A., Oliver K.

• Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules

  Citation: 570

  Authors: Fardin, Mohammad, Jaleh, Ali

• Chitosan-based biodegradable functional films for food packaging applications

  Citation: 568

  Authors: Ruchir, Jong-Whan

• The use of ultrasonics for nanoemulsion preparation

  Citation: 546

  Authors: S., T.J., M., S., R., L.

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