International Journal of Food Science and Technology

SJR Rank #8,673H-index: 134SJR: 0.671Best quartile: Q1Open AccessAPC: US$2,638Listed in DOAJ
Journal website: aims, scope and author guidelines
Publisher

Oxford University Press

Country

United Kingdom

Type

journal

SJR by Edition

2022202500.20.40.60.8

Subject Categories

  • Industrial and Manufacturing EngineeringQ1
  • Food ScienceQ2

Areas: Agricultural and Biological Sciences · Engineering

Most published research topics

Meat and Animal Product QualityFood composition and propertiesPhytochemicals and Antioxidant ActivitiesProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPolysaccharides Composition and ApplicationsPostharvest Quality and Shelf Life ManagementMicroencapsulation and Drying ProcessesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods

Source: OpenAlex

Publication Statistics

2025 Docs3-Year DocsCitable Docs0600120018002400

Documents per Year

2022202502505007501000

Detailed Information

ISSN

0950-5423, 1365-2621

SJR Best Quartile

Q1

Region

Western Europe

Citations per Document (2 years)

3.64

References per Document

54.08

Coverage

1966-2026

Scope

The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

Metrics from SCImago Journal Rank 2025. View on SCImago