Innovative Food Science and Emerging Technologies

An official scientific journal of the European Federation of Food Science and Technology (EFFoST)

Innovative Food Science and Emerging Technologies - ISSN 1466-8564
Source Normalized Impact per Paper (SNIP): 1.388 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
SCImago Journal Rank (SJR): 1.43 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.
Impact Factor: 4.085 (2018) Impact Factor:
The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
5 Year Impact Factor: 4.41 (2018) Five-Year Impact Factor:
To calculate the five year Impact Factor, citations are counted in 2016 to the previous five years and divided by the source items published in the previous five years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
Volumes: Volumes 59-66
Issues: 8 issues
ISSN: 14668564
Editor-in-Chief: Knorr

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Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.

IFSET does not publish preliminary or confirmatory results. It publishes selected articles with main emphasis in the following areas:

Emerging food processing and preparation technologies
Food process, structure and property relationship
Tailor made foods via targeted processing
Re-evaluation of existing technologies
Scalable and appropriate technologies
Combination processes
Food processing and preparation needs
Mechanistic and kinetic aspects of promising technologies
Sustainable food product, process and systems engineering
Energy management of food processing and preparation
Waste reduction, recovery and reuse
Safety, hygiene and security concepts or processes for food and water
Food chain integration applications
Diet and health innovations
Human microbiota and fermentation technologies
Food related scientific integrations
Food processing and preparation needs
New food and food raw material concepts
Consumer trust and acceptance
Inter-disciplinary research results

The online guide for authors can be found at