The ''Annual Review of Food Science and Technology'' is a peer-reviewed

scientific journal In academic publishing, a scientific journal is a periodical publication intended to further the progress of science, usually by reporting new research. Content Articles in scientific journals are mostly written by active scientists such as s ...

published by Annual Reviews. It releases an annual volume of

review article A review article is an article that summarizes the current state of understanding on a topic within a certain discipline. A review article is generally considered a secondary source since it may analyze and discuss the method and conclusions i ...

s relevant to the field of

food science Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the developm ...

. It has been in publication since 2010. The editor is David J. McClements. As of 2022, ''

Journal Citation Reports ''Journal Citation Reports'' (''JCR'') is an annual publicationby Clarivate Analytics (previously the intellectual property of Thomson Reuters). It has been integrated with the Web of Science and is accessed from the Web of Science-Core Collect ...

'' gives the journal a 2021

impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as i ...

of 14.714, ranking it fourth of 143 journal titles in the category "Food Science & Technology".

History

The ''Annual Review of Food Science and Technology'' was first published in 2010 by the nonprofit publisher Annual Reviews. Its founding co-editors were Todd R. Klaenhammer and Michael P. Doyle. Following Klaenhammer's retirement, David J. McClements became co-editor in 2019. As of April 2021, McClements is the sole editor. Though it was initially published in print, as of 2021 it is only published electronically. Some of its articles are available online prior to the volume publication date.

Scope and indexing

The ''Annual Review of Food Science and Technology'' defines its scope as covering significant developments relevant to

, inclusive of disciplines such as food microbiology,

food rheology Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understandin ...

foodborne illness Foodborne illness (also foodborne disease and food poisoning) is any illness resulting from the spoilage of contaminated food by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (the agents of mad cow disease) ...

, food engineering,

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

nutritional genomics Nutritional genomics, also known as nutrigenomics, is a science studying the relationship between human genome, human nutrition and health. People in the field work toward developing an understanding of how the whole body responds to a food via s ...

novel food A novel food is a type of food that does not have a significant history of consumption or is produced by a method that has not previously been used for food. Designer food Designer food is a type of novel food that has not existed on any regional ...

food processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industr ...

, and

food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...

. As of 2022, ''

'' lists the journal's

as 14.714, ranking it fourth of 143 journal titles in the category "Food Science & Technology". It is

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Scopus Scopus is Elsevier's abstract and citation database launched in 2004. Scopus covers nearly 36,377 titles (22,794 active titles and 13,583 inactive titles) from approximately 11,678 publishers, of which 34,346 are peer-reviewed journals in top-l ...

Science Citation Index Expanded The Science Citation Index Expanded – previously entitled Science Citation Index – is a citation index originally produced by the Institute for Scientific Information (ISI) and created by Eugene Garfield. It was officially launched in 1964 and ...

Compendex Ei Compendex is an engineering bibliographic database published by Elsevier. The name "Compendex" stands for COMPuterized ENgineering inDEX. It covers scientific literature pertaining to engineering materials. It started in 1884 under the name ...

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, and Embase, among others.

Editorial processes

The ''Annual Review of Food Science and Technology'' is helmed by the editor or the co-editors. The editor is assisted by the editorial committee, which includes associate editors, regular members, and occasionally guest editors. Guest members participate at the invitation of the editor, and serve terms of one year. All other members of the editorial committee are appointed by the Annual Reviews board of directors and serve five-year terms. The editorial committee determines which topics should be included in each volume and solicits reviews from qualified authors. Unsolicited manuscripts are not accepted.

Peer review Peer review is the evaluation of work by one or more people with similar competencies as the producers of the work (peers). It functions as a form of self-regulation by qualified members of a profession within the relevant field. Peer review ...

of accepted manuscripts is undertaken by the editorial committee.

Editors of volumes

Dates indicate publication years in which someone was credited as a lead editor or co-editor of a journal volume. The planning process for a volume begins well before the volume appears, so appointment to the position of lead editor generally occurred prior to the first year shown here. An editor who has retired or died may be credited as a lead editor of a volume that they helped to plan, even if it is published after their retirement or death. * Todd R. Klaenhammer and Michael P. Doyle (2010-2018; Klaenhammer retired in 2015; credited to 2018) * Doyle and David Julian McClements (2019-2021) * David Julian McClements (2022-)

Current editorial board

As of 2022, the editorial committee consists of the editor and the following members: * Colin Hill * Anne S. Meyer * Casimir C. Akoh * Jozef L. Kokini * Mary Ann Lila * Jochen Weiss * Liangli Yu

References

{{Authority control

Food Science and Technology ''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 as ...

Annual journals Publications established in 2010 English-language journals Food science journals