Skip to main content

Journals in Food biotechnology

Carbohydrate Polymer Technologies and Applications

  • ISSN: 2666-8939
  • 5 Year impact factor: 6.2
  • Impact factor: 6.2
Carbohydrate Polymer Technologies and Applications is an open access scholarly journal devoted to scientific and technological aspects and applications of polymers and oligomers containing carbohydrate. Carbohydrate Polymer Technologies and Applications is a companion journal to Carbohydrate Polymers with a broader and more inclusive reach to cater for the increased spread of research interests. Carbohydrate Polymer Technologies and Applications covers all polymers and oligomers containing carbohydrate, including carbohydrate polymers, cyclodextrins, glycoproteins, glycolipids, dendrimers containing carbohydrate, glycopeptide linkages, glycoproteins, lipopolysaccharides, peptidoglycans and proteoglycans. We also welcome papers that include carbohydrate-directed enzymes where they are working on or applied to macromolecular carbohydrate substrates. To be acceptable for publications papers must focus majorly, but not exclusively upon the carbohydrate polymer of the molecule under consideration. From the molecular point of view, characteristics of the carbohydrate-containing molecule will be paramount covering analysis, molecular weight, structure, physicochemical aspects. Enzymic biodegradation and biosynthesis of carbohydrate-containing molecules will also be covered. Papers on the technology of creating new carbohydrate-containing molecules will be of major interest. From the applications point of view, coverage will be broad including the wholescale use of the above-mentioned types of carbohydrate in archaeology, botany, chemical engineering, chemical industry, farming, genetic engineering, healthcare, materials science and medicine. All papers will have in their title and abstract the name of at least one carbohydrate-containing molecule on which the paper is majorly focussed. That carbohydrate content must include at least two monosaccharide units, and therefore the scope of the journal will include neither free monosaccharides nor monomeric-carbohydrate molecules such as simple glycosides.
Carbohydrate Polymer Technologies and Applications

Current Research in Food Science

  • 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 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. Authors with the most impactful studies will be asked to contribute a short Viewpoint paper for the issue. Please note, survey-type data papers or product development-oriented research are not within the scope of this 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, nutrition and nutraceuticals, 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 StatementThe 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
Current Research in Food Science

Enzyme and Microbial Technology

  • ISSN: 0141-0229
  • 5 Year impact factor: 3.2
  • Impact factor: 3.4
Biotechnology Research and ReviewsEnzyme and Microbial Technology is an international, peer-reviewed journal publishing original research and reviews, of biotechnological significance and novelty, on basic and applied aspects of the science and technology of processes involving the use of enzymes, micro-organisms, animal cells and plant cells. We especially encourage submissions on: Biocatalysis and the use of Directed Evolution in Synthetic Biology and BiotechnologyBiotechnological Production of New Bioactive Molecules, Biomaterials, Biopharmaceuticals, and BiofuelsNew Imaging Techniques and Biosensors, especially as applicable to Healthcare and Systems BiologyNew Biotechnological Approaches in Genomics, Proteomics and MetabolomicsMetabolic Engineering, Biomolecular Engineering and NanobiotechnologyManuscripts which report isolation, purification, immobilization or utilization of organisms or enzymes which are already well-described in the literature are not suitable for publication in EMT, unless their primary purpose is to report significant new findings or approaches which are of broad biotechnological importance. Similarly, manuscripts which report optimization studies on well-established processes are inappropriate. EMT does not accept papers dealing with mathematical modeling unless they report significant, new experimental data.
Enzyme and Microbial Technology

Food Bioscience

  • ISSN: 2212-4292
  • 5 Year impact factor: 5.1
  • Impact factor: 4.8
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch. Topics covered in the journal include but are not limited to: Biochemical, biophysical and biological properties of foods, ingredients, and componentsMechanism of functional foods and ingredients including both novel and traditional fermented foodsGenetic, and cellular and molecular biology germane to food production and processingFoodomics: comprehensive studies involving genomics, proteomics, metabolomics, nutrigenomics and chemogenomics of foods and their interactions with humansBiomaterials for food-related systems such as food packaging, food analysis, and delivery of nutraceuticals and functional food additivesApplication of novel technology to foods.
Food Bioscience

Food Control

  • ISSN: 0956-7135
  • 5 Year impact factor: 5.4
  • Impact factor: 5.6
An official scientific journal of the European Federation of Food Science and Technology (EFFoST) and the International Union of Food Science and Technology (IUFoST).Food Control is an international journal that publishes manuscripts resulting from original scientific investigation into significant food safety and food quality concerns and preventative control measures that improve public health. Manuscripts submitted to this journal should document the problem of concern, proper hypothesis, experimental design, data analysis, and interpretation of the observed results, supported by relevant statistical analysis. The research should have an international scope, not limiting to local issues.The journal focuses on postharvest human food safety and quality issues and welcomes submissions related to the areas of interest listed below: Microbial contaminants and food safety - causes and control measures, including isolation, detection, and intervention methodsChemical and biochemical contaminants (mycotoxins included) - causes and control measures, including isolation, detection, and intervention methodsFood safety preventative control measures, including process development, HACCP, food safety objectives, quality assurance, and good manufacturing practicesFood safety risk assessmentCodes of practice, legislation and international harmonizationConsumer training and educationFood Authentication and TraceabilityThe scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions that do not fulfil these requirements will not be considered for review and publication.Benefits to authors We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services.Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center.
Food Control

Food Hydrocolloids

  • ISSN: 0268-005X
  • 5 Year impact factor: 11.3
  • Impact factor: 11
Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.The main areas of interest are:Chemical and physicochemical characterisation of hydrocolloid materialsThe rheological properties of hydrocolloid solutions including viscosity, viscoelastic properties and gelation behaviourThe influence of hydrocolloids on food microstructure, texture and organoleptic propertiesThe interfacial properties of hydrocolloids including stabilisation of dispersions, emulsions and foamsInteractions in mixed hydrocolloid systems including phase behaviour, complexation and conjugationThe film forming properties of hydrocolloids with application in edible films, coatings and active packagingThe function and performance of hydrocolloids in 3D printing formulations for food applicationsThe encapsulation and controlled release of active compounds for inclusion in food formulationsThe modification of hydrocolloid functionality through chemical, biochemical and physical processesThe physicochemical characteristics and application of hydrocolloid materials from non-traditional sources with commercial potential in foodsHealth aspects, particularly the role of hydrocolloids as dietary fibreManuscripts that deal with the use of hydrocolloids in medical settings such as encapsulation of drugs, wound dressings and tissue engineering or research involving animal studies will not be considered for publication in Food Hydrocolloids. Such work would be more appropriate for publication in Food Hydrocolloids for Health. This is an open access companion Journal devoted to hydrocolloids applied in human health and nutrition.The Food Hydrocolloids Journal publishes Review articles that provide a focussed overview of the latest developments in emerging topics of specific interest to researchers in this field of activity.
Food Hydrocolloids

Food and Bioproducts Processing

  • ISSN: 0960-3085
  • 5 Year impact factor: 4.2
  • Impact factor: 3.5
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and sciencededicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged, including modelling and digitalisation studies. The Editorial Board is especially interested in papers that extend the boundaries of food and bioproducts processing using engineering principles.The journal publishes regular special issues focusing on specific topics. The core topic areas covered are:Biotechnology and Bioprocessing • Biocatalysis and biotransformations • Biocompatible materials and scaffolds • Bioprocess modelling and optimization • Bioreactor design and control • Bioseparation • Fermentation and bioreactor design • Microbial physiology and metabolic engineering • Product formulation • Scale-up and preservation technologyBiorefining and Integrated Bioresource Engineering • Process integration of biorefineries • Feedstock fractionation and separation in relation to biorefinery integration • Biorefineries and the Food-Energy-Water nexus • Biorefinery value chain optimisation • Integration of biorefinery concepts with food processing • New functional food ingredients and non-food materials made feasible through the biorefinery context • Biorefinery sustainability metrics • Dynamic modelling and analysis of biorefinery systemsFood and Drink Process Engineering • Engineering for food safety • Environmental issues in food manufacture • Minimal processing techniques • Packaging • Plant, process and product design • Processing and microstructure interactions • Unit operations, process modelling and optimization in food engineeringHygienic Manufacture and Product Safety • Fouling and cleaning • Good manufacturing practice • Hazard analysis • Heating and cooling methods, including freezing, pasteurization and thermal sterilization • Hygienic design • Non-thermal processes • Process Analytical Technology (PAT) • Regulation and validationPapers should be written in precise and concise English. Guidance on writing is available in the following open access articles:https://www.sciencedirect.com/science/article/pii/S0008622307003545 https://www.sciencedirect.com/science/article/pii/S0008622308000122 https://www.sciencedirect.com/science/article/pii/S0008622308001723 https://www.sciencedirect.com/science/article/pii/S0008622310002927 https://www.sciencedirect.com/science/article/pii/S0008622311005525The Introduction should identify, clearly, the new science or novel contribution to knowledge in the work, and how it differs from previous studies in the field. FBP has a strong engineering focus and the Discussion should indicate how the findings can be applied to other, related but different systems. Papers that are not likely to be published are those:• That use experimental design techniques to obtain response surfaces but gain little insight from them, and do not compare results to established mechanistic models; • Demonstrating the application of existing methods to particular materials without providing new insights or quantitative models that would allow the findings to be applied to other materials without extensive experimentation; • That are empirical and ignore established mechanistic models, e.g., empirical drying curves; • Concerning the extraction, encapsulation and/or antioxidant activity of a specific food or biological material without providing insight that could be applied to a similar but different material; • Containing only chemical analyses of biological materials or foodstuffs; • Primarily concerned with food formulation; • That are primarily concerned about sensory evaluation and colour
Food and Bioproducts Processing

Innovative Food Science and Emerging Technologies

  • ISSN: 1466-8564
  • 5 Year impact factor: 6.5
  • Impact factor: 6.3
An official scientific journal of the European Federation of Food Science and Technology (EFFoST)Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science innovations and emerging technologies. The work described should be innovative in the approach and/or in the methods used. The significance of the information for the food science and food R & D community must be specified. Only papers which advance current scientific knowledge and understanding or with high technical relevance will be considered.IFSET does not publish preliminary or confirmatory results. The journal publishes research and invited review papers dealing with key advances in food science, food engineering and technology, safety, security and sustainability, fundamental, kinetics and mechanistic aspects of promising emerging food processing technologies as well as key food science innovations.Each article should make clear contribution to further understanding of a given food science and technology area. Articles may address combinations of more than one technology as well as interdisciplinary research including mechanical, chemical or material engineering, food-biotechnology, nutrition, material science or issues of global challenges.Topics of interest include: Innovations for foods and food constituents Process-structure-function relationships at macro, micro or nanoscale Tailor-made foods Food process structure properties as well as process-packaging-food interactions Resource-efficient, gentle and scalable processes Food science - nutrition interaction Consumer preference/acceptance/needs guided processesExamples of emerging technologies include: High hydrostatic pressure Pulsed electric fields or pulsed lights Radiofrequency or ohmic heating Cold atmospheric plasma Electron beams, UV and IR lights Dense gases as well as other emerging thermal Non-thermal or sub-zero processes Food constituents carrier and delivery systems Biopolymers and membrane processes
Innovative Food Science and Emerging Technologies

Journal of Functional Foods

  • ISSN: 1756-4646
  • 5 Year impact factor: 4.6
  • Impact factor: 3.8
JFF (Journal of Functional Foods) aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food science, nutrition and health, welcoming papers having a good interdisciplinary approach. The Journal covers the following areas:Food bioactive compounds & nutraceutical ingredients such as plant bioactives, dietary fibre, probiotics, prebiotics, functional lipids, bioactive peptides, vitamins, antioxidants, minerals, botanicals etc.Food digestion and its processes including studies of the microbiota and gut- organ axisHealthy food constituents' characterization using in-vivo animal or/and human studies, genomic, chemical, biochemical technologiesEfficacity and safety of bioactive compoundsEffects of processing (including packaging and storage) on food and food ingredients functionalityRegulatory aspects of functional foods and related issues e.g. labelling, substantiation of health claims, allergensPersonalized nutrition, sport nutritionRole of food ingredients, functional foods and diet in disease prevention and in the management of diseasesNutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and food designed for the benefit of specific pathologies.The following papers are not within the scope of the Journal:Papers only dealing with food analysis and characterization of food structure and compositionPapers focusing on the absorption kinetic of single bioactivesPapers dealing with pure compounds having no connection with foodSince January 2020, JFF is an open access journal. Authors who publish in the Journal will be able to make their work immediately, permanently, and freely accessible. JFF continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal kept its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.Elsevier works with institutions and funding bodies to help authors publishing in our journals comply with open access policies. Find out here if your institute is part of an Elsevier agreement.Please note: JFF has a strict policy about the selection of Editorial Board Members, Associate Editors, and about Special issues of the journal.
Journal of Functional Foods

Journal of Future Foods

  • ISSN: 2772-5669
Journal of Future Foods is a peer-reviewed open access journal belonging to the discipline of food science and technology. The aim of the journal is to report latest research results of high-tech in food science. We welcome submissions that drive the field of food science towards whole food nutrition, intelligence and high technology.Journal of Future Foods is dedicated to disseminating cutting-edge fundamental food science research, exploring the frontier issues of future food research and developing disruptive technologies in the food field. Articles must present information that is novel, high impact and scientifically robust.Topics featured in Journal of Future Foods include:Food bio-manufacturing: The application of cell, enzyme and genetic engineering in the manufacture of new food products and food ingredients, and improvements to food processing efficiency.Sensory and oral processing of foods: For example,sensory measurements and evaluation,nature of sensory experience and sensation perception,molecular gastronomy,relationship between physical properties of foods and dynamic sensory perception,relationship between instrumental measurements and human perception, andthe relationship between sensory responses, eating behaviors and nutrition.Precision nutrition: Dietary supplements and foods for specific populations (such as the elderly, pregnant women, infants and children), or to meet individuals & specific needs, including foods for special dietary use.High tech:nanotechnology,histology,3D printingadvanced physical processing and green manufacturing technologies, etc.Intelligent equipment: Image and spectroscopic technologies; intelligent sensory technologies in food ingredients and product composition analysis; non-destructive testing, storage and transportation and quality control, etc.Food safety big data: Blockchain, traceability and risk assessment technologies, and predictive microbiology in food safety assurance.Smart and green food packaging:active, intelligent or combined packaging for foods;green materials and green technologies for food packaging;innovative packaging for food takeout and bioactive delivery;packaging systems coupled with sensors, indicators, radio frequency identification technology and modern barcode technology.Cross-disciplinary research:the exploration of new food materials and ingredients;research focusing on medicine and food homology;food hazard screening, prevention and control;loss minimization for edible agricultural products;systematic research on the association between food intake, physical activity and health-related quality of life;digitalisation in the food supply chain, etc.Editorial Board
Journal of Future Foods