Annual Review of Food Science and Technology

The Annual Review of Food Science and Technology is a prestigious, peer-reviewed journal published by Annual Reviews, dedicated to synthesizing the rapidly expanding body of knowledge within the food science discipline. With an ISSN of 1941-1413 and an abbreviation of ANNU REV FOOD SCI T, this journal distinguishes itself by exclusively publishing comprehensive, authoritative review articles rather than primary research. Its scope encompasses a broad spectrum of critical topics, including food chemistry, microbiology, engineering, processing technologies, safety, nutrition, and the impact of food systems on human health and sustainability. Each volume features in-depth, critical reviews that evaluate significant recent advances, identify emerging trends, and offer a forward-looking perspective on the field. The journal’s primary target audience includes academic researchers, food industry scientists, regulatory professionals, and graduate students seeking a high-level, synthesized understanding of complex subjects without the need to sift through disparate primary literature. Notably, the journal is not open access by default, though authors may choose to pay an open access fee for individual articles; institutional access is widely available through subscription. The Annual Review of Food Science and Technology holds an exceptional standing in its field, evidenced by its 2026 Impact Factor of 15.400 and its placement in the top quartile (JCR Q1). This elite impact factor reflects the profound influence and high citation rate of its articles, cementing its role as an indispensable resource for anyone requiring a rigorous, curated overview of the most consequential developments in food science and technology.