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.
| YEAR | Impact Factor |
|---|---|
| 2023-24 | 1.8 |
| 2022 | 1.8 |
| 2021 | 2.297 |
FOOD BIOTECHNOLOGY, 0890-5436, 1987-ongoing, Agricultural and Biological Sciences,Biochemistry, Genetics and Molecular Biology,Immunology and Microbiology.