''Trends in Food Science and Technology'' is a monthly

peer-reviewed Peer review is the evaluation of work by one or more people with similar competencies as the producers of the work ( peers). It functions as a form of self-regulation by qualified members of a profession within the relevant field. Peer review ...

review journal A review article is an article that summarizes the current state of understanding on a topic within a certain discipline. A review article is generally considered a secondary source since it may analyze and discuss the method and conclusions ...

covering

food science Food science (or bromatology) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing ...

and

technology Technology is the application of Conceptual model, conceptual knowledge to achieve practical goals, especially in a reproducible way. The word ''technology'' can also mean the products resulting from such efforts, including both tangible too ...

. It is an official publication of the

European Federation of Food Science and Technology The European Federation of Food Science and Technology (EFFoST) is a European-based non-governmental organization devoted to the advancement of food science and technology. It consists of eighty different societies in 21 different European countri ...

and of the

International Union of Food Science and Technology The International Union of Food Science and Technology (IUFoST) ( ) is the global scientific organization and voice for food science and technology representing more than 300,000 food scientists, engineers and technologists through its work in m ...

. The

editors-in-chief An editor-in-chief (EIC), also known as lead editor or chief editor, is a publication's editorial leader who has final responsibility for its operations and policies. The editor-in-chief heads all departments of the organization and is held accoun ...

are Rickey Yada and Fidel Todra ( Institute of Food Research).

Abstracting an indexing

The journal is

abstracted and indexed An abstracting service is a service that provides abstracts of publications, often on a subject or group of related subjects, usually on a subscription basis. An indexing service is a service that assigns descriptors and other kinds of access po ...

in: According to the ''

Journal Citation Reports ''Journal Citation Reports'' (''JCR'') is an annual publication by Clarivate. It has been integrated with the Web of Science and is accessed from the Web of Science Core Collection. It provides information about academic journals in the natur ...

'', the journal has a 2021

impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a type of journal ranking. Journals with higher impact factor values are considered more prestigious or important within their field. The Impact Factor of a journa ...

of 12.563.

References

External links

* Elsevier academic journals English-language journals Food science journals Monthly journals Academic journals established in 1990 {{sci-journal-stub