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Frontiers in Food Science and Technology

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Frontiers in Food Science and Technology is an open-access, peer-reviewed journal focused on advancing scientific knowledge and industrial applications across all aspects of food science and technology.

To support sustainable global food security, safety, and nutrition by providing an openaccess platform for food scientists, chemical engineers, and nutritionists.

About the journal

  • Submit your research

    Start your submission and get more impact for your research by publishing with us.

  • Author guidelines

    Ready to publish? Check our author guidelines for everything you need to know about submitting, from choosing a journal and section to preparing your manuscript.

  • Editor guidelines

    Reviewing a manuscript? See our editor guidelines for everything you need to know about the Frontiers peer review process.

  • Peer review

    Our rigorous and transparent peer review combines expert assessment with constructive dialogue to strengthen your manuscript.

  • Publishing fees

    Article processing charges apply to articles accepted for publication by our external editors after rigorous peer review.

Editors

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Cornelia Rauh

Technical University of Berlin

Germany

Specialty Chief Editor

AI and Food Modeling

Isabel Sousa

Higher Institute of Agronomy, University of Lisbon

Portugal

Specialty Chief Editor

Food Characterization

Maria G. Corradini

University of Guelph

Canada

Specialty Chief Editor

Food Safety and Quality Control

Noemi Elisabet Zaritzky

National University of La Plata

Argentina

Specialty Chief Editor

Food Packaging and Preservation

Tatiana Koutchma

UV4Good

United States

Specialty Chief Editor

Food Process Design and Engineering

186 editors · 0 reviewers

Articles

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Research topics

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About the journal

Scope

The scope encompasses novel food processing methods (thermal and non-thermal), food safety and quality assurance, circular food production systems, bioprocess engineering, food analytics, shelf-life extension, alternative proteins, and structural characterization of food components.

Aims

To support sustainable global food security, safety, and nutrition by providing an open-access platform for food scientists, chemical engineers, and nutritionists.

Editor-in-Chief
J. Scott Smith
Established
2021
Subject area
Food Science & Food Technology

Sections

  • AI and Food Modeling

    Official section page: https://www.frontiersin.org/journals/food-science-and-technology/sections/ai-and-food-modeling

  • Food Biotechnology

    Official section page: https://www.frontiersin.org/journals/food-science-and-technology/sections/food-biotechnology

  • Food Characterization

    Official section page: https://www.frontiersin.org/journals/food-science-and-technology/sections/food-characterization

  • Food Packaging and Preservation

    Official section page: https://www.frontiersin.org/journals/food-science-and-technology/sections/food-packaging-and-preservation

  • Food Process Design and Engineering

    Official section page: https://www.frontiersin.org/journals/food-science-and-technology/sections/food-process-design-and-engineering

  • Food Product Design

    Official section page: https://www.frontiersin.org/journals/food-science-and-technology/sections/food-product-design

  • Food Safety and Quality Control

    Official section page: https://www.frontiersin.org/journals/food-science-and-technology/sections/food-safety-and-quality-control

  • Food and Soft Materials

    Official section page: https://www.frontiersin.org/journals/food-science-and-technology/sections/food-and-soft-materials

Article types accepted

  • Original Research
  • Review
  • Mini Review
  • Brief Research Report
  • Perspective
  • Hypothesis and Theory
  • Data Report
  • Technology and Code
  • Opinion
  • Editorial

Fees and currencies

  • Article Processing Charges (APCs) apply to support open-access publishing. Frontiers provides waivers and institutional support for eligible authors.

Fees are charged only after acceptance. Waivers and discounts are available for authors with limited funding.

Fees and waivers policy

Editorial policies

Journal Policies

  • Open Access: Published under the Creative Commons CC-BY license, enabling free access and unrestricted distribution with proper attribution.
  • Peer Review: Collaborative, transparent, and rigorous peer review conducted by experts in food science, engineering, and technology.
  • Publication Ethics: Adheres strictly to international ethical guidelines set by the Committee on Publication Ethics (COPE).

Instructions for authors

Author Guidelines

  • Manuscripts must be written in clear, concise, and grammatically correct English.
  • References and citations must conform to Frontiers standard format (author-date or numerical depending on the section).
  • Analytical procedures, raw material origin, processing parameters, instrument specifications, and statistical analyses must be fully detailed to guarantee experimental reproducibility.
  • Mandatory disclosure of data availability and conflict of interest statements.

Journal metrics

Citation score
4.4
Impact indicator
0.78
Articles
50
Total views
0
Downloads
0
Citations
1,535

Internal metrics, calculated on this platform and maintained by the editorial office.

Official bibliometric indicators

Impact factor
3.8
CiteScore
4.4
Citations
1535
Acceptance rate
33
Time to publication
98

Source: official publisher page · retrieved 2026-10-16

Some values were updated by the editorial office on 2026-10-21.