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): 1.556 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): 1.427 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: 4.477 (2019) 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: 4.553 (2019) 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 67-74
Issues: 1 issue
ISSN: 14668564
Editor-in-Chief: Knorr

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Description

Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science innovations and emerging technologies. The work described should be innovative in the approach and/or in the methods used. The significance of the information for the food science and food R & D community must be specified. Only papers which advance current scientific knowledge and understanding or with high technical relevance will be considered.



IFSET does not publish preliminary or confirmatory results. The journal publishes research and invited review papers dealing with key advances in food science, food engineering and technology, safety, security and sustainability, fundamental, kinetics and mechanistic aspects of promising emerging food processing technologies as well as key food science innovations.



Each article should make clear contribution to further understanding of a given food science and technology area. Articles may address combinations of more than one technology as well as interdisciplinary research including mechanical, chemical or material engineering, food-biotechnology, nutrition, material science or issues of global challenges.



Topics of interest include:
Innovations for foods and food constituents
Process-structure-function relationships at macro, micro or nanoscale
Tailor made foods
Food process?structure ?properties as well as process-packaging-food interactions
Resource efficient, gentle and scalable processes
Food science - nutrition interaction
Consumer preference/acceptance/needs guided processes



Examples of emerging technologies include:
High hydrostatic pressure
Pulsed electric fields or pulsed lights
Radio?frequency or ohmic heating
Cold atmospheric plasma
Electron beams, UV and IR lights
Dense gases as well as other emerging thermal
Non-thermal or sub-zero processes
Food constituents carrier and delivery systems
Biopolymers and membrane processes