Academic Journal
Q1Trends in Food Science and Technology
About Trends in Food Science and Technology
Trends in Food Science and Technology is a scholarly journal published by Elsevier Ltd. SCImago 2025 lists it in Q1, with an SJR of 3.041 and H-index of 300.
Coverage: 1990-2026. Research categories: Biotechnology (Q1); Food Science (Q1).
Source-backed journal facts
Topics in published research
Proteins in Food Systems; Meat and Animal Product Quality; Food composition and properties; Protein Hydrolysis and Bioactive Peptides; Human auditory perception and evaluation; Diverse Scientific and Economic Studies.
OpenAlex classifies topics from published works. These topics are not the publisher’s official aims and scope.
Reported open-access list prices
5,440.00 USD; 5,090.00 EUR; 4,360.00 GBP; 674,720.00 JPY
APC list prices reported by OpenAlex, which obtains this information from DOAJ. Confirm current charges, taxes, waivers and eligibility with the publisher; this is not a fee quotation.
Source: OpenAlex source record. Retrieved 2026-10-03. Source record updated 2026-10-02. OpenAlex metrics are different from SCImago metrics and the Clarivate Journal Impact Factor.
Journal Metrics
Quartile, SJR and the listed SCImago H-index use the 2025 imported SCImago dataset. A quartile may vary by subject category. Values without a source or reporting year are unverified historical entries. Verify the current Journal Impact Factor with Clarivate or the publisher before using it.
Aims & Scope
The publisher’s official aims and scope have not yet been verified for this profile. Use the journal website to check subject fit and accepted article types before submitting.
Recent Research Articles
Latest publications matched automatically by ISSN.
When surveillance outpaces understanding: translational challenges in foodborne pathogen research revealed by Salmonella Dublin
Muhamad Firdaus Syahmi Sam-on, Ku Nur Azwa Ku Aizuddin, Yi Shao, Yujuan Suo et al.
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Antonia Corvino, Giuseppe Spano, Franco Biasioli, Vittorio Capozzi et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106076Trustworthy and physics-informed artificial intelligence for food processing operations: validation, control relevance, and industrial readiness
Behnam Alaei, Reza Amiri Chayjan, Alex Martynenko
2026-12 · DOI: 10.1016/j.tifs.2026.106132Artificial intelligence model selection guided by food matrix characteristics: a review based on the matrix–data–task–model framework
Chenchen Yang, Liuping Fan, Aiguo Luo, Jinwei Li et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106093Can filamentous fungi transform agri-food by-products into consumer-accepted foods?
Òscar Boronat Nielsen, Carolina Ripolles-Avila, Arnau Vilas-Franquesa, Helena Martin-Gómez et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106111From observation to autonomous discovery: An epistemic-capability framework for artificial intelligence in food science
Jaypee Sumaljag Yongco, Avril Joy R. Ramayan, Giselle O. Dangdang, Rovie Gretchel P. Bucad et al.
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Chang Hyung Lee, Ki Won Lee
2026-12 · DOI: 10.1016/j.tifs.2026.106066How generative AI is transforming agri-food systems research
Cor Verdouw, Rutger Vlek, Joep Tummers, Lorijn van Rooijen et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106052From ecology to edibility: defining microalgae-bacteria communities for safe food-grade production of microalgae
Arpitha Chatchatnahalli Tharanath, Rocio Espinosa, Karthik Rajendra, Raje Siddiraju Upendra et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106053AI-assisted design of safety-enhanced nanobioconjugates for antimicrobial food packaging
Lanling Li, Lina Sheng, Weifu Dong, Dachuan Zhang et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106065Processing strategies for the nutritional enhancement and anti-nutritional factor reduction in soymilk powder: Underlying mechanisms and technological advances
Li Zheng, Saike Tang, Anhui Ren, Zhongjiang Wang et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106113Advances in milk ultrafiltration: A critical overview of module design, processing parameters, and effects on fouling
Suchismita Roy, Gagan Gandhi, Kavya Dileep, Guru Yeshwanth Subbiah Prabhakaran et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106056From hazard occurrence to risk assessment: Antimicrobial resistance and chemical co-selection in ready-to-eat vegetables: A scoping review
Jowenna X.F. Sim, Claire Hayward, Mark Drew, Francisco J. Lopez-Ruiz et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106055Digitalization pathways for food loss and waste prevention in agri-food supply chains: Current evidence, challenges and future directions
Esteban Pérez-García, Hani A. Alfheeaid, Esther Sanjuán, António Raposo et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106084From grape bioactives to microbiota-informed functional food formula design: Matrix-aware reconstruction, microbial biotransformation and causality-oriented validation
Huaxin Du, Jiao Jiang, Yi Qin, Yuyang Song et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106057Toward sustainable soybean isoflavone production: Strategies, challenges, and prospects
Jialin Du, Jian Wei, Xianzhong Feng, Zhengwei Liang et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106092Beyond the tongue: The emerging role of system bias and biased signaling in bitter taste receptor (TAS2R) function and nutrition
A.U. Mueller, P. Richter, G. Andersen, V. Palacino Chacon et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106120Decoding salty and salt-enhancing peptides: From activity characterization to food processing and functional development
Yimin Jia, Mengwei Chang, No Junhee, Qi Zhou et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106071Green modification and interfacial engineering of plant proteins for aerated foods: a rate-limiting-step framework
Zihan Qu, Toshiro Matsui, Guiyun Chen, Ye Chen et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106100Thermally induced denaturation/oxidation of plant proteins and its effects on digestive properties: A review
Wei Liu, Qian Xu, Ning Liao, Kunlun Liu et al.
2026-12 · DOI: 10.1016/j.tifs.2026.106077Reviews
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October 4, 2026 at 8:44 pm
September 15, 2026