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

Discipline	Food Science
Language	English
Edited by	Antonio 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)
History	1995-present
Publisher	SAGE Publications
Frequency	Bi-monthly
Impact factor	1.221 (2018)
Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt )
ISO 4	Food Sci. Technol. Int.
Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus · W&L
CODEN	FSTIFZ
ISSN	1082-0132 (print) 1532-1738 (web)
LCCN	96656061
OCLC no.	488157588
Links
Journal homepage Online access Online archive

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 2022 impact factor is 2.5. ^[2]