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A food science laboratory. Food science (or bromatology [1]) 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 the development of food technology.
Online access. The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science and technology.
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology". [2]
Molecular Nutrition & Food Research is a peer-reviewed academic journal which focuses on molecular aspects of nutrition science. It was established in 1957 as Die Nahrung and obtained its current name in 2004. It was originally published by Akademie Verlag, [1] but is now published by Wiley-Blackwell. [2] The editor-in-chief is Hans-Ulrich ...
Food technology. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [1]
Food & Nutrition Research is an annual peer-reviewed open access medical journal covering nutrition and food science. It was established in 1996 as Näringsforskning, and was renamed the Scandinavian Journal of Nutrition in 2002. In 2006, the journal was renamed again, this time to the Scandinavian Journal of Food and Nutrition; it obtained its ...
Journal homepage. Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology, but changed to its current name in 1975. The editor-in-chief is Fergus M. Clydesdale (University of Massachusetts Amherst). [1]
The Journal of Food Science and Technology is a bimonthly peer-reviewed scientific journal covering food science and food technology. It was established in 1964 and is published by Springer Science+Business Media on behalf of the Association of Food Scientists and Technologists of India, of which it is the official journal. The editor-in-chief ...