| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 76 | 87 | 159 | 48 |
The scientific interests tackled in Current opinion in food science are Food science, Biotechnology, Food safety, Food processing and Biochemical engineering. Many of the studies tackled connect Food science with a similar field of study like Polyphenol. While the journal focused on Biotechnology, it was also able to explore topics like Quality (business), Food spoilage and Food industry.
It dives deep in exploring the relationship between the study of Food safety and Risk analysis (engineering).
The published papers mostly deal with topics like Food science, Biotechnology, Health benefits, Food industry and Biochemical engineering. The journal papers connects research in Food science with the related topics of Antimicrobial. Quality (business), Limiting, Agriculture, Beneficial effects and Food spoilage are some topics wherein Biotechnology research discussed in the published articles has an impact.
Current opinion in food science explores disciplines such as Food packaging, Food processing, Bioprocess, Self-healing hydrogels and Chemical engineering. Food packaging research presented in Current opinion in food science encompasses a variety of subjects, including Immobilized enzyme and Nanotechnology. It holds forums on Food processing that merges themes from other disciplines such as Food Analysis, Food industry and Biosensor.
The work on Bioprocess addressed in the journal expands to the thematically related Biochemical engineering. Studies on Self-healing hydrogels discussed in the journal link to the field of Regenerated cellulose.
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 Current opinion in food science (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 Current opinion in food science (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 2022 edition, 25.00% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 66.67% were posted by at least one author from the top 10 institutions publishing in the journal. Another 0.00% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 0.00% of all publications and 33.33% 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.
For those interested in making a career in the field of food science, understanding the landscape of research can be instrumental in shaping one's educational and career trajectory. In addition to studying and keeping abreast of the latest research topics, as discussed above, it's important to consider the skills and expertise needed for becoming a recognized professional in this field.
Biotechnology, food safety, food processing and biochemical engineering are key areas in this field. To build a successful career in food science, it is not only crucial to understand these disciplines but also to have an in-depth knowledge about similar fields and their intersection with food science.
Just as with any scientific field, prospective food scientists need to obtain the right education and licensure, particularly if they opt for certain specializations. For instance, those intending to become a licensed pharmacist would need to follow a specific path that includes certain education prerequisites and passing certain examinations. For more information on obtaining pharmaceutical licensure, the readers can refer to our guide on "How to Become a Pharmacist in Mississippi".
In conclusion, to take advantage of the broad range of opportunities that a career in food science and related fields offer, one needs to be well-prepared academically, professionally, and practically.
Carene Picot-Allain;Mohamad Fawzi Mahomoodally;Gunes Ak;Gokhan Zengin
(2021)Fatemeh Zendeboodi;Nasim Khorshidian;Amir M Mortazavian;Adriano G da Cruz
(2020)Paulo Eduardo S Munekata;Gabriele Rocchetti;Mirian Pateiro;Luigi Lucini
(2020)Cássia P Barros;Jonas T Guimarães;Erick A Esmerino;Maria Carmela Kh Duarte
(2020)Igor Tomasevic;Ilija Djekic;Maria Font-i-Furnols;Nino Terjung
(2021)María López-Pedrouso;José M Lorenzo;Beatriz Gullón;Paulo Cezar Bastianello Campagnol
(2021)Nora Pap;Marina Fidelis;Luciana Azevedo;Mariana Araújo Vieira do Carmo
(2021)For students interested in Chemistry, exploring related online degrees can open diverse career pathways in healthcare and pharmaceuticals. Programs such as radiology tech programs online offer affordable options to enter medical imaging, blending chemistry knowledge with practical skills.
Those aiming for patient-centered roles may consider online medical assistant programs that accept financial aid. These programs make it easier to fund education while gaining hands-on experience in medical settings where understanding chemical interactions and medications is vital.
Advanced clinical roles are also accessible through the best dnp programs, which focus on nurse practitioner education without clinical requirements. Chemistry graduates interested in healthcare leadership and patient care management may find these programs particularly appealing.
For those focused specifically on pharmaceuticals, the online pharmd route paves the way to becoming a licensed pharmacist. This pathway integrates chemistry expertise with patient safety and medication management, offering rewarding opportunities in healthcare.
