| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 315 | 37 | 31 | 20 |
Annual Review of Food Science and Technology - (new in 2010) investigates studies in Food science, Biotechnology, Food processing, Food safety and Food industry. Annual Review of Food Science and Technology - (new in 2010) dives deep in exploring the relationship between the study of Food science and Biochemistry. It investigates Biochemistry research which frequently intersects with Bioavailability.
The concepts on Biotechnology presented in Annual Review of Food Science and Technology - (new in 2010) can also apply to other research fields, including Fermentation, Biochemical engineering, Genomics, Food spoilage and Food microbiology. It connects the study in Biochemical engineering with the closely related area of Nanotechnology. The study on Food processing presented is investigated in conjunction with research in Shelf life.
Annual Review of Food Science and Technology - (new in 2010) holds forums on Food safety that merges themes from other disciplines such as Food quality and Antimicrobial.
The journal papers tackle a plethora of topics, such as Food science, Biochemistry, Biotechnology, Food industry and Food processing. The most cited papers explore issues in Food science which can be linked to other research areas like Probiotic and Human gut. While work presented in the journal papers provide substantial information on Biochemistry, it also covers topics in Bioavailability and Bacteria.
The journal focuses largely on the fields of Food science, Food processing, Food safety, Food industry and Environmental health. Studies in Food science were the highlight in Annual Review of Food Science and Technology - (new in 2010) but it also discussed other topics like Human health and Health benefits. It deals with Food processing in conjunction with Bioavailability and similar fields in Steaming and Antioxidant.
The research on Food safety tackled can also make contributions to studies in the areas of Machine learning and Artificial intelligence. The journal facilitates discussions on Food industry that incorporate concepts from other fields like Food quality, Food products and Functional protein. The presented Emerging technologies research focuses mostly on Agriculture and, on occasion, topics in Biotechnology.
A key indicator for each journal is its effectiveness in reaching other researchers with the papers published at that venue.
The chart below presents the interquartile range (first quartile 25%, median 50% and third quartile 75%) of the number of citations of articles over time.
The top authors publishing in Annual Review of Food Science and Technology - (new in 2010) (based on the number of publications) are:
The overall trend for top authors publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top authors.
Only papers with recognized affiliations are considered
The top affiliations publishing in Annual Review of Food Science and Technology - (new in 2010) (based on the number of publications) are:
The overall trend for top affiliations publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top affiliations.
The publication chance index shows the ratio of articles published by the best research institutions in the journal edition to all articles published within that journal. The best research institutions were selected based on the largest number of articles published during all editions of the journal.
The chart below presents the percentage ratio of articles from top institutions (based on their ranking of total papers).Top affiliations were grouped by their rank into the following tiers: top 1-10, top 11-20, top 21-50, and top 51+. Only articles with a recognized affiliation are considered.
During the most recent 2021 edition, 11.11% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 58.33% were posted by at least one author from the top 10 institutions publishing in the journal. Another 4.17% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 16.67% of all publications and 20.83% were from other institutions.
A very common phenomenon observed among researchers publishing scientific articles is the intentional selection of journals they have already attended in the past. In particular, it is worth analyzing the case when the authors participate in the same journal from year to year.
The Returning Authors Index presented below illustrates the ratio of authors who participated in both a given as well as the previous edition of the journal in relation to all participants in a given year.
The graph below shows the Returning Institution Index, illustrating the ratio of institutions that participated in both a given and the previous edition of the conference in relation to all affiliations present in a given year.
Our experience to innovation index was created to show a cross-section of the experience level of authors publishing in a journal. The index includes the authors publishing at the last edition of a journal, grouped by total number of publications throughout their academic career (P) and the total number of citations of these publications ever received (C).
The group intervals were selected empirically to best show the diversity of the authors' experiences, their labels were selected as a convenience, not as judgment. The authors were divided into the following groups:
The chart below illustrates experience levels of first authors in cases of publications with multiple authors.
With a deep understanding of the topics discussed in the Annual Review of Food Science and Technology, readers might find themselves inspired to pursue a career in this dynamic and ever-evolving field. Careers in food science and technology can range from food safety inspectors to quality control managers, research scientists to biotechnologists. Indeed, this discipline offers numerous paths for those with curiosity, a spirit of innovation, and a commitment to improving the food industry's processes and products.
Choosing a career in food science and technology usually starts with acquiring a strong educational background in areas like biology, chemistry, and technology. Pursuing advanced studies in specific fields such as biotechnology, bioavailability, or food processing can further enhance one's career prospects. For certain roles, a state-specific license might be necessary.
For instance, if you're interested in the healthcare aspect of food science and considering becoming a pharmacist in Virginia, it's essential to understand the licensing process guided by the state's specific rules and laws.
In conclusion, a career in food science and technology can lead to impactful contributions in the world of food, health, and safety. It's a field brimming with possibilities for meaningful work and steady advancement.
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