0924-2244
Published by: Elsevier
https://www.journals.elsevier.com/trends-in-food-science-and-technology
| Discipline name | Position | Best Scientists | Publications | D-Index |
|---|---|---|---|---|
| Biology and Biochemistry | 11 | 192 | 383 | 89 |
| Engineering and Technology | 120 | 40 | 89 | 41 |
The foci of the journal are Food science, Biotechnology, Food industry, Food processing and Food safety. The journal facilitated presentations on Food science research, particularly Fermentation and Food products. Research on Food industry addressed in it frequently intersections with the field of Biochemical engineering.
The journal papers focus on Food science, Biotechnology, Food industry, Biochemistry and Food processing. Issues in Biotechnology were discussed in the journal articles, taking into consideration concepts from other disciplines like Probiotic and Biochemical engineering. The journal publications facilitate discussions on Food industry that incorporate concepts from other fields like Quality (business) and Marketing.
The journal primarily focuses on research topics in Food science, Food industry, Scope (project management), Biochemical engineering and Food safety. It blends together research topics in Food science and Health benefits. The work on Food industry addressed in the journal expands to the thematically related Food processing.
Scope (project management) research presented in Trends in Food Science and Technology encompasses a variety of subjects, including Quality (business), Risk analysis (engineering) and Sustainability.
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 Trends in Food Science and Technology (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 Trends in Food Science and Technology (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, 5.71% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 20.55% were posted by at least one author from the top 10 institutions publishing in the journal. Another 8.62% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 16.15% of all publications and 54.68% 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 you're a student or professional interested in the field of food science, you may be curious about career paths related to nutrition. A career in nutrition can offer a fulfilling way to use food science knowledge to help people lead healthier lives. Nutritionists perform a variety of tasks, including developing meal plans, assessing dietary needs, and educating clients on nutrition. Becoming a nutritionist typically requires a bachelor's degree in food and nutrition or a related field, the completion of a supervised practice program, and passing an exam. However, each state may lay down its own rules and regulations for licensure, certification, or registration. For example, if you would like to learn more about the steps toward becoming a nutritionist within Georgia, you might be interested in reading our dedicated article specifically about this process. You can find out about the required education, any internship experience needed, state specific regulations, and how long does it take to become a nutritionist in Georgia on our website. Above all, becoming a nutritionist offers you the chance to apply your food science knowledge towards practical, real-world challenges. Whether you're helping someone manage a chronic disease, lose weight, or simply eat more healthfully, you'll know your work is making a difference.
Alaa El-Din A. Bekhit;Benjamin W.B. Holman;Stephen G. Giteru;Stephen G. Giteru;David L. Hopkins
(2021)Lei Sha;Lei Sha;Youling L. Xiong
(2020)Liang Zhang;Qing Qing Cao;Daniel Granato;Yong Quan Xu
(2020)Jixian Zhang;Chaoting Wen;Haihui Zhang;Yuqing Duan
(2020)Pramila Umaraw;Paulo E.S. Munekata;Akhilesh K. Verma;Francisco J. Barba
(2020)Unknown
(2020)Wusigale;Wusigale;Li Liang;Yangchao Luo
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