Food Research International

FOOD RESEARCH INTERNATIONAL, abbreviated as FOOD RES INT (ISSN: 0963-9969), is a leading peer-reviewed scientific journal dedicated to the chemistry, biochemistry, microbiology, and engineering of food systems. The journal’s scope encompasses the entire spectrum of food science, from raw material characterization and food processing technologies to quality assessment, safety, and the relationship between food components and human health. It publishes high-quality original research articles, comprehensive critical reviews, and short communications that present significant advances in fundamental and applied food science. The journal also features special issues on emerging topics and conference proceedings, ensuring a dynamic and current representation of the field. Its primary target audience includes academic researchers, food industry scientists, regulatory professionals, and graduate students seeking rigorous, cutting-edge findings. Published by Elsevier, FOOD RESEARCH INTERNATIONAL operates under a hybrid open access model, offering authors the option to publish their work as open access to maximize global visibility and impact. With an Impact Factor of 8.8000 for 2026, the journal is firmly positioned in the JCR Q1 quartile, reflecting its exceptional citation influence and high selectivity. This standing places it among the most prestigious and widely respected titles in food science and technology, making it a premier venue for disseminating innovative research that shapes the future of food systems.