CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Journal Title

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

CRIT REV FOOD SCI

ISSN / eISSN

1040-8398 / 1549-7852

Aims and Scope

The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.

Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including:

Diet and disease
Antioxidants
A llergenicity and food coloring
Microbiological concerns
Flavor chemistry
The role of nutrients and their bioavailability
Pesticides
Toxic chemicals and regulation
Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.

Subject Area

FOOD SCIENCE & TECHNOLOGY

NUTRITION & DIETETICS

CiteScore

23.60 View Trend

CiteScore Ranking

Category	Quartile	Rank
Engineering - Industrial and Manufacturing Engineering	Q1	#1/355
Engineering - Food Science	Q1	#4/359

Web of Science Core Collection

Science Citation Index Expanded (SCIE)	Social Sciences Citation Index (SSCI)
Indexed	-

Category (Journal Citation Reports 2023)	Quartile
FOOD SCIENCE & TECHNOLOGY - SCIE	Q1
NUTRITION & DIETETICS - SCIE	Q1

H-index

135

Country/Area of Publication

UNITED STATES

Publisher

Taylor and Francis Ltd.

Publication Frequency

Bimonthly

Year Publication Started

1980

Annual Article Volume

663

Open Access

NO

Contact

TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106