Journal Details
Food Biotechnology
Published By: Taylor & Francis
Volume Number: 25
Frequency: 4 issues per year
Print ISSN: 0890-5436
Online ISSN: 1532-4249
Aims & Scope
2010 Impact Factor: 0.600
Ranking: 85/128 (Food Science & Technology) and 136/160 (Biotechnology & Applied Microbiology)
2010 5-Year Impact Factor: 0.928
Ranking: 73/128 (Food Science & Technology) and 124/160 (Biotechnology & Applied Microbiology)
Food Biotechnology is an international, peer-reviewed journal that is focused on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods.
Ranking: 85/128 (Food Science & Technology) and 136/160 (Biotechnology & Applied Microbiology)
2010 5-Year Impact Factor: 0.928
Ranking: 73/128 (Food Science & Technology) and 124/160 (Biotechnology & Applied Microbiology)
©2011 Thomson Reuters, 2010 Journal Citation Reports®
Food Biotechnology is an international, peer-reviewed journal that is focused on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods.
Other areas of strong interest are fermentation to improve foods, food ingredients, functional foods, and food waste remediation. In addition, articles addressing the topics of modern molecular and biochemical approaches to improving food safety are also published.
Publication office: Taylor & Francis, Inc., 325 Chestnut Street, Suite 800, Philadelphia, PA 19106.
