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The International Journal of Food Sciences and Nutrition is a peer-reviewed scientific journal that covers food science and nutrition. It is published by Taylor & Francis . As of 2019 [update] the editor-in-chief is Daniele Del Rio ( University of Parma ).
Comprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists (Chicago, Illinois) that was established in 2002. Its main focus is food science and food safety. This includes nutrition, genetics, food microbiology, food chemistry, history, and food engineering.
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.
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]
Current Developments in Nutrition publishes supplements separate from the main issue, and collections which are articles published across issues. The journal has six areas of emphasis, including Implementation Science; Research Methodology and Study Design Food and Nutrition Policy; Food & Nutrition of Indigenous Peoples; Brief Communications ...
Download as PDF; Printable version; In other projects Wikidata item; ... Critical Reviews in Food Science and Nutrition; Current Opinion In Food Science; F. Food and ...
Trends in Food Science and Technology is a monthly peer-reviewed review journal covering food science and technology. It is an official publication of the European Federation of Food Science and Technology and of the International Union of Food Science and Technology. The editors-in-chief are Rickey Yada and Fidel Todra (Institute of Food ...
Shahidi has received numerous awards, including the 2005 Stephen Chang Award from the Institute of Food Technologists, for his outstanding contributions to science and technology. Between 1996 and 2006, Shahidi was the most published and most frequently cited scientist in the area of food, nutrition, and agricultural science as listed by the ISI.