Innovative Food Science & Emerging Technologies
Brief Name:
INNOV FOOD SCI EMERG
Impact factor:
6.3 (2023)
ISSN:
1466-8564
Open Access:
No
Publisher:
Elsevier BV
Publication Frequency:
Quarterly
Article Processing Charge:
$4210
Publication Start Year:
2000
Annual Articles:
224
Self-citation Rate:
4.8%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q2 ENGINEERING TECHNOLOGY |
FOOD TECHNOLOGY | No | No |
Subject Classification:
FOOD SCIENCE & TECHNOLOGY
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 4.4 | 1.43 | 1.388 |
|
H-Index:
96
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Time to first decision: 1days
Review time: 95days
Submission to acceptance: 138days
Acceptance to publication: 4days
PubMed Central:
Submission Site:
Aims and Scope:
An official scientific journal of the European Federation of Food Science and Technology (EFFoST)
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science innovations and emerging technologies. The work described should be innovative in the approach and/or in the methods used. The significance of the information for the food science and food R & D community must be specified. Only papers which advance current scientific knowledge and understanding or with high technical relevance will be considered.
IFSET does not publish preliminary or confirmatory results. The journal publishes research and invited review papers dealing with key advances in food science, food engineering and technology, safety, security and sustainability, fundamental, kinetics and mechanistic aspects of promising emerging food processing technologies as well as key food science innovations.
Each article should make clear contribution to further understanding of a given food science and technology area. Articles may address combinations of more than one technology as well as interdisciplinary research including mechanical, chemical or material engineering, food-biotechnology, nutrition, material science or issues of global challenges.
Topics of interest include:
Innovations for foods and food constituents
Process-structure-function relationships at macro, micro or nanoscale
Tailor made foods
Food process?structure ?properties as well as process-packaging-food interactions
Resource efficient, gentle and scalable processes
Food science - nutrition interaction
Consumer preference/acceptance/needs guided processes
Examples of emerging technologies include:
High hydrostatic pressure
Pulsed electric fields or pulsed lights
Radio?frequency or ohmic heating
Cold atmospheric plasma
Electron beams, UV and IR lights
Dense gases as well as other emerging thermal
Non-thermal or sub-zero processes
Food constituents carrier and delivery systems
Biopolymers and membrane processes
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science innovations and emerging technologies. The work described should be innovative in the approach and/or in the methods used. The significance of the information for the food science and food R & D community must be specified. Only papers which advance current scientific knowledge and understanding or with high technical relevance will be considered.
IFSET does not publish preliminary or confirmatory results. The journal publishes research and invited review papers dealing with key advances in food science, food engineering and technology, safety, security and sustainability, fundamental, kinetics and mechanistic aspects of promising emerging food processing technologies as well as key food science innovations.
Each article should make clear contribution to further understanding of a given food science and technology area. Articles may address combinations of more than one technology as well as interdisciplinary research including mechanical, chemical or material engineering, food-biotechnology, nutrition, material science or issues of global challenges.
Topics of interest include:
Innovations for foods and food constituents
Process-structure-function relationships at macro, micro or nanoscale
Tailor made foods
Food process?structure ?properties as well as process-packaging-food interactions
Resource efficient, gentle and scalable processes
Food science - nutrition interaction
Consumer preference/acceptance/needs guided processes
Examples of emerging technologies include:
High hydrostatic pressure
Pulsed electric fields or pulsed lights
Radio?frequency or ohmic heating
Cold atmospheric plasma
Electron beams, UV and IR lights
Dense gases as well as other emerging thermal
Non-thermal or sub-zero processes
Food constituents carrier and delivery systems
Biopolymers and membrane processes
Submission Guidelines:
Types of Articles Accepted:
Original high quality research papers; review articles; viewpoints; letters to the Editor; book reviews.
Reference Citations Format:
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.