International Journal of Food Science

SJR Rank #9,038H-index: 51SJR: 0.649Best quartile: Q2Open AccessAPC: US$860Listed in DOAJ
Journal website: aims, scope and author guidelines
Publisher

John Wiley and Sons Ltd

Country

United Kingdom

Type

journal

SJR by Edition

2022202500.20.40.60.8

Subject Categories

  • Food ScienceQ2

Areas: Agricultural and Biological Sciences

Most published research topics

Food composition and propertiesPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityProbiotics and Fermented FoodsProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying ProcessesMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive PeptidesFood Safety and Hygiene

Source: OpenAlex

Publication Statistics

2025 Docs3-Year DocsCitable Docs070140210280

Documents per Year

2022202503570105140

Detailed Information

ISSN

2356-7015, 2314-5765

SJR Best Quartile

Q2

Region

Western Europe

Citations per Document (2 years)

3.71

References per Document

67.94

Coverage

2013-2026

Scope

International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.

Metrics from SCImago Journal Rank 2025. View on SCImago