| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 528 | 16 | 16 | 12 |
Food Engineering Reviews mainly deals with areas of study such as Food science, Food processing, Food industry, Process engineering and Biotechnology. It tackles research in Shelf life, Pasteurization and Food products as part of the general discipline of Food science, however, it also discusses concepts in Pascalization. The Shelf life works featured in it incorporate elements from Food preservation and Pulp and paper industry.
Food processing study tackled is connected to the field of Biochemical engineering. The research on Food industry featured in it combines topics in other fields like Quality (business), Food quality, Food safety and Nanotechnology. It focuses on Quality (business) but the discussions also offer insight into other areas such as Product (business) and Process (engineering).
Most of the Food quality studies addressed also intersect with Risk analysis (engineering).
The journal publications investigate studies in Food science, Food processing, Biotechnology, Nanotechnology and Food industry. The most cited publications hold forums on Food science that merge themes from other disciplines such as Antimicrobial and Antioxidant. While work presented in the most cited articles provide substantial information on Biotechnology, it also covers topics in Biological tissue, Extraction (chemistry) and Shelf life.
Food Engineering Reviews primarily focuses on research topics in Food science, Food industry, Biochemical engineering, Food processing and Shelf life. Topics in Food science explored in it were investigated in conjunction with research in Microorganism and Vitamin. The journal explores issues in Food industry which can be linked to other research areas like Rheology, Microbial inactivation, Embodied cognition, Process engineering and Pulp and paper industry.
Biochemical engineering research featured in Food Engineering Reviews incorporates concerns from various other topics such as Spoilage microorganisms, Food spoilage, Food products and Food packaging. The research on Food processing featured in it combines topics in other fields like Novel food and Nutraceutical. Topics in Shelf life were tackled in line with various other fields like Food preservation, Food safety, Lipid oxidation and Fillet (mechanics).
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 Food Engineering Reviews (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 Food Engineering Reviews (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, 4.62% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 37.10% were posted by at least one author from the top 10 institutions publishing in the journal. Another 11.29% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 22.58% of all publications and 29.03% 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.
If the intersection of food science and nutrition sparks your interest and you are pondering on how to chart a career path in this field, it is paramount to understand the educational and professional requirements set by various donning states. For instance, if you aspire to become a certified nutritionist in Missouri, you will have to meet some specific prerequisites. A good place to start would be to familiarize yourself with certification bodies and key organizations associated with nutrition science and food engineering.
Passing the Certification Board for Nutrition Specialists (CBNS) exam is also a crucial step towards credentials attainment since the board certifies professionals who have specialized in clinical nutrition and micronutrients. To sit for the CBNS exam, one must have a doctorate or master's degree in nutrition or a doctorate in a clinical health-related field from an accredited institution. Registered dieticians (RDs) are also eligible to take the CBNS exam, provided they have a master's degree and have completed approved coursework in biochemistry, physiology, and micronutrient metabolism.
Take your career pursuit a step further by exploring resources such as the Cooperative Extension Service at the University of Missouri (MU), which provides valuable online resources for budding nutritionists and those intending to establish a career in food science and dietary counseling.
For a comprehensive guide on the necessary steps to become a certified nutritionist in Missouri, click here. This guide gives detailed information on the educational requirements, experience, examination, fees, and background checks that you must complete in order to obtain your certification.
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