Trends in Food Science & Technology

TRENDS IN FOOD SCIENCE & TECHNOLOGY (Trends Food Sci. Tech.) is a leading international peer-reviewed journal dedicated to publishing critical, authoritative, and accessible reviews in the dynamic field of food science and technology. Published by Elsevier, the journal boasts an exceptional 2026 Impact Factor of 17.400, placing it firmly in the top-tier Q1 quartile of its category, reflecting its outstanding influence and high citation impact within the discipline. The journal’s scope encompasses a broad spectrum of topics, including food processing and engineering, novel food ingredients and formulations, food safety and quality assurance, emerging analytical technologies, sustainable food systems, and the interface between food science, nutrition, and health. Unlike journals that publish original research articles, Trends in Food Science & Technology focuses exclusively on high-quality, commissioned review articles and concise opinion pieces that synthesize the latest developments, debate current controversies, and identify future research directions. This makes it an indispensable resource for academic researchers, food industry professionals, product developers, regulatory scientists, and graduate students who require a comprehensive, up-to-date overview of the field without the granular detail of primary research. While not an open access journal by default, authors have the option to publish their articles open access for a fee, ensuring broader dissemination. The journal is renowned for its rigorous editorial standards, global readership, and consistent record as one of the most prestigious and highly cited review journals in food science, making it a benchmark for scholarly excellence and a critical tool for staying at the forefront of innovation and knowledge in the sector.