Overview
Food and Bioprocess Technology is a multidisciplinary journal covering all aspects of the engineering and science of food processing technologies, from the original food supply source to the consumer's dinner table.
- The journal reviews technologies for ripeness, quality, damage, disease assessment, and prediction, along with grading and classification techniques.
- It examines processing technologies for agricultural and horticultural products, and explores properties of foods and agricultural products.
- The focus is on research findings that can help the agri-food industry to improve process efficiency, enhance product quality, and extend shelf-life of products.
- It includes critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends in food and bioproducts processing.
This is a transformative journal, you may have access to funding.
- Editor-in-Chief
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- Da-Wen Sun
- Journal Impact Factor
- 5.3 (2023)
- 5-year Journal Impact Factor
- 5.9 (2023)
- Submission to first decision (median)
- 2 days
- Downloads
- 758,511 (2023)
Latest articles
Journal updates
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CALL FOR PAPERS: Spinning Technologies for Food Application
FABT is delighted to call for submissions for an upcoming special issue on Spinning Technologies for Food Application. Click to find out more information on the focus of the issue and how to contribute.
Journal information
- Electronic ISSN
- 1935-5149
- Print ISSN
- 1935-5130
- Abstracted and indexed in
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- AGRICOLA
- ANVUR
- BFI List
- Baidu
- CAB Abstracts
- CLOCKSS
- CNKI
- CNPIEC
- Chemical Abstracts Service (CAS)
- Current Contents/Agriculture, Biology & Environmental Sciences
- Dimensions
- EBSCO
- EI Compendex
- EMBiology
- Google Scholar
- IFIS Publishing
- INIS Atomindex
- INSPEC
- Japanese Science and Technology Agency (JST)
- Naver
- OCLC WorldCat Discovery Service
- Portico
- ProQuest
- SCImago
- SCOPUS
- Science Citation Index Expanded (SCIE)
- Semantic Scholar
- TD Net Discovery Service
- UGC-CARE List (India)
- Wanfang
- Copyright information
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© Springer Science+Business Media, LLC, part of Springer Nature