Food Science and Technology International

Food Science and Technology International is a bi-monthly peer-reviewed academic journal that publishes scholarly articles in the field of food science. The journal was established in 1995, and is currently published by SAGE Publications in association with the Spanish Council for Scientific Research (CSIC).[1]

Food Science and Technology International
DisciplineFood Science
LanguageEnglish
Edited byAntonio Martínez López
Publication details
Former name(s)
Former titles (until 1995): Revista Espanola de Ciencia y Tecnologia de Alimentos (Spain) (1131-799X)/(until 1992): Revista de Agroquimica y Tecnologia de Alimentos (Spain) (0034-7698)
History1995-present
Publisher
FrequencyBi-monthly
1.221 (2018)
Standard abbreviations
ISO 4Food Sci. Technol. Int.
Indexing
CODENFSTIFZ
ISSN1082-0132 (print)
1532-1738 (web)
LCCN96656061
OCLC no.488157588
Links

Scope

The journal publishes articles covering: food processing, nutritional quality, engineering composition, biotechnology, quality, safety, physical properties, microstructure, microbiology, sensory analysis, packaging, bioprocessing and postharvest technology.

Abstracting and indexing

Food Science and Technology International is abstracted and indexed in Scopus, and the Science Citation Index Expanded. According to the Journal Citation Reports, its 2018 impact factor is 1.084. [2]

References
  1. CSIC homepage Archived 2016-10-22 at the Wayback Machine. CSIC. Retrieved 18 May 2011.
  2. "Journals Ranked by Impact: Chemistry, Applied". 2014 Journal Citation Reports. Web of Science (Social Sciences ed.). Thomson Reuters. 2015.
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