Current Research in Food Science
Volume 2 • Issue 2
- ISSN: 2665-9271
- 5 Year impact factor: 6.2
- Impact factor: 6.2
Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including view… Read more
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Request a sales quoteCurrent Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components.
Current Research in Food Science will focus on novel, high-impact research with scientific depth and a quantitative perspective. New science based on a model that is properly replicated and supported with sound statistical analysis of the data will be considered for peer-review. Computer simulations and "bootstrapping" approaches are also welcome. Please note, survey-type data papers or product development-oriented research are not within the scope of this journal. Clinical nutrition or medical papers, including traditional medicine studies and most nutraceutical/supplements work, are outside the scope of the journal. CRFS does not publish meta-analyses either. These submissions will be rejected editorially and do not reflect the quality of the work, but the scope of the journal.
Current Research in Food Science is a peer-reviewed gold open access (OA) journal and upon acceptance all articles are permanently and freely available. It is a companion to the highly regarded review journal Current Opinion in Food Science and is part of the Current Opinion and Research (CO+RE) suite of journals . All CO+RE journals leverage the Current Opinion legacy-of editorial excellence, high-impact, and global reach-to ensure they are a widely read resource that is integral to scientists' workflow.
Topics covered in Current Research in Food Science include food chemistry, physics, microbiology, applied nutrition (feeding studies, in-vitro digestibility), process and package engineering, materials science, food sustainability, and food security.
Current Research in Food Science builds on Elsevier's reputation for excellence in scientific publishing and long-standing commitment to communicating reproducible biomedical research targeted at improving human health.
· Expertise - Editors and Editorial Board bring depth and breadth of expertise and experience to the journal.
· Speed - Submission and peer review is fast, and publication of final manuscripts is instantaneous.
· Discoverability - Articles get high visibility and maximum exposure on an industry-leading platform that reaches a vast global audience.
Ethics in Publishing: General Statement
The Editor(s) and Publisher of this Journal believe that there are fundamental principles underlying scholarly or professional publishing. For more information, please refer to: https://www.elsevier.com/conflictsofinterest
- ISSN: 2665-9271
- Volume 2
- Issue 2
- 5 Year impact factor: 6.2
- Impact factor: 6.2