Trends in Food Science and Technology

Aims & Scope

Trends in Food Science & Technology is one of the premier international peer-reviewed journals publishing critical reviews and commentaries of current technology, food science and human nutrition.

Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.

Issues include a selection of Reviews, Commentaries, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions.

It does not publish research papers.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	15.4

SJR (SCImago Journal Rank)

Year	Value
2024	3.247

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	271

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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 Biochemistry, Genetics and Molecular Biology, 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.

• Biodegradable polymers for food packaging: a review

  Citation: 1689

  Authors: Valentina, Pietro, Santina, Marco Dalla

• Recent advances in extraction of nutraceuticals from plants

  Citation: 1546

  Authors: Lijun, Curtis L.

• Food applications of chitin and chitosans

  Citation: 1427

  Authors: Fereidoon, Janak Kamil Vidana, You-Jin

• Lactic acid bacteria as functional starter cultures for the food fermentation industry

  Citation: 1329

  Authors: Frédéric, Luc

• Encapsulation of polyphenols – a review

  Citation: 1268

  Authors: Zhongxiang, Bhesh

• Hyperspectral imaging – an emerging process analytical tool for food quality and safety control

  Citation: 1166

  Authors: A, C, P, G, J

• A review of Maillard reaction in food and implications to kinetic modelling

  Citation: 1103

  Authors: Sara I.F.S, Wim M.F, Martinus A.J.S

• Microencapsulation

  Citation: 1098

  Authors: Sébastien

• Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

  Citation: 1035

  Authors: Charis M.

• Food protein-based materials as nutraceutical delivery systems

  Citation: 1006

  Authors: Lingyun, Gabriel E., Muriel

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