Food Research International
Food Research International is a monthly, peer-reviewed scientific journal covering all aspects of food science, technology, engineering, and nutrition. Published by Elsevier, it serves as the official successor to the Canadian Institute of Food Science and Technology Journal. [1, 2, 3]
Key Metrics & Publishing Details
- Impact Factor: 8.8, ranking as a top-tier JCR Q1 journal.
- Editor-in-Chief: Anderson Sant'Ana from the University of Campinas.
- Journal Abbreviation: Food Res Int.
- ISSN: 0963-9969 (Print) and 1873-7145 (Electronic). [1, 2, 3]
Core Topics Covered
- Food Chemistry & Analysis: Molecular composition and chemical changes.
- Microbiology & Food Safety: Pathogens, preservation, and the food microbiome.
- Materials Science & Engineering: Structural properties, biophysics, and nanotechnology.
- Sensory & Consumer Science: Habits, preferences, and behavior.
- Health & Nutrition: Functional foods, toxicology, and nutraceuticals. [1, 2, 3, 4, 5]
Types of Submissions Accepted
Researchers can submit high-impact manuscripts via the Elsevier Guide for Authors for several paper formats: [1]