FOOD BIOTECHNOLOGY
Note: The following journal information is for reference only. Please check the journal website for updated information prior to submission.
Journal Title
FOOD BIOTECHNOLOGY
FOOD BIOTECHNOL
ISSN / eISSN
0890-5436 / 1532-4249
Aims and Scope
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
Subject Area
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
FOOD SCIENCE & TECHNOLOGY
CiteScore
3.50
View Trend
CiteScore Ranking
| Category | Quartile | Rank |
|---|---|---|
| Agricultural and Biological Sciences - Food Science | Q2 | #156/359 |
| Agricultural and Biological Sciences - Biotechnology | Q3 | #170/299 |
| Agricultural and Biological Sciences - Applied Microbiology and Biotechnology | Q3 | #71/121 |
Web of Science Core Collection
| Science Citation Index Expanded (SCIE) | Social Sciences Citation Index (SSCI) |
|---|---|
| Indexed | - |
| Category (Journal Citation Reports 2023) | Quartile |
|---|---|
| BIOTECHNOLOGY & APPLIED MICROBIOLOGY - SCIE | Q4 |
| FOOD SCIENCE & TECHNOLOGY - SCIE | Q4 |
H-index
28
Country/Area of Publication
UNITED STATES
Publisher
Taylor and Francis Ltd.
Publication Frequency
Tri-annual
Year Publication Started
1987
Annual Article Volume
20
Open Access
NO
Contact
TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, USA, PA, 19106
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