International Journal of Food Science and Technology

Aims & Scope

The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST, alongside their new launch title, Translational Food Sciences (TFS) and their quarterly magazine, Food Science and Technology (FST).

This journal has a long history of publishing impactful, authoritative and highly downloaded articles.

Most aspects of Food Science and Technology are covered, for example: – Food Composition, the major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; – Food functionality, including bioactive constituents of foods, phytochemicals, the effect of digestion on food components; – Food processing, how novel and traditional food processing technologies affect the composition, quality and safety of foods; – Food safety and security, the understanding of food microbiology and toxicology, control of contaminants in food and the identification of hazards; – Food sustainability, waste stream valorisation, by-products utilisation, novel food production systems to enhance food processing efficiencies; – Food sensory characteristics and consumer appreciation, determination of textural and organoleptic quality of foods and how processing and ingredient formulation enhance consumer perception of foods; – Food and human nutrition, understanding the link between food composition and processing on the nutritional quality of foods, the role of diet in enhancing consumer health, the role of food bioactive compounds in the prevention and treatment of disease.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	3.1
2024	2.60

SJR (SCImago Journal Rank)

Year	Value
2024	0.723

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	127

Journal Rank

Year	Value
2024	7773

Journal Citation Indicator

Year	Value
2024	8058

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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 Engineering, designed to support cutting-edge academic discovery.

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Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

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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.

• Flavour encapsulation and controlled release – a review

  Citation: 942

  Authors: Atmane, Muriel, Joël, Stéphane

• Anti-oxidant activity and total phenolic content of some Asian vegetables

  Citation: 732

  Authors: Charanjit, Harish C

• Antioxidants in fruits and vegetables - the millennium's health

  Citation: 693

  Authors: Charanjit, Harish C.

• Nutritional aspects of food extrusion: a review

  Citation: 587

  Authors: Shivendra, Shirani, Lara

• Betalains: properties, sources, applications, and stability – a review

  Citation: 523

  Authors: Henriette M.C.

• Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties

  Citation: 479

  Authors: NATHALIE, CHRISTOPHE, JEAN‐LOUIS, STÉPHANE

• Polyphenols: food sources, properties and applications – a review

  Citation: 440

  Authors: Hasna

• Fish industry waste: treatments, environmental impacts, current and potential uses

  Citation: 438

  Authors: Ioannis S., Aikaterini

• A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety

  Citation: 435

  Authors: Morten, Willy K, J Thomas

• Flavonols and flavones in food plants: a review

  Citation: 434

  Authors: K

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