Food Science and Biotechnology

Food Science and Biotechnology is published by Springer Singapore and is in Zone 4 of Agricultural & Forestry Sciences in the CAS Journal Ranking (2025 upgraded edition). By OpenAlex counts of its recent articles, its largest topics are Food Quality and Safety Studies, Phytochemicals and Antioxidant Activities and Food composition and properties, together about 30.6% of its articles. Its main subfields are Food Science. (generated from OpenAlex topic counts and CAS ranking data)

The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB) which was launched in 1992 as the Food Biotechnology and changed to the present name in 1998. It is an international peer-reviewed journal published monthly by the Korean Society of Food Science and Technology (KoSFoST). The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.DESCRIPTION Food Science and Biotechnology provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and includes reviews related to food science and biotechnology. The journal emphasizes food science and biotechnology in relation to food, human health, and so on including:• Food chemistry/food component analysis: This section accepts researches on food compositional and/or functionality changes during and after food processing through physical, chemical, and biological ways, and pursues ultimately to understand how the constituents, whether naturally present or intentionally added, affect the physicochemical, biological, and nutritional quality of foods during processing, marketing, and storage. Therefore, it does not accept the analysis and efficacy of simple components or extracts from natural resources without active food processing. Manuscripts lacking chemical approach will not be accepted, either. • Food microbiology and biotechnology: This section is dedicated to publishing high quality research on the microbiology, biotechnology, and related academic disciplines. It covers scientific and technological aspects of food microbiology and biotechnology, including food microbiology; fermentation technology; molecular biology an

From the journal's Aims & Scope

Research area (LetPub): FOOD SCIENCE & TECHNOLOGY

Editorial board by country: 4 in mainland China (about 5%); most named South Korea 69, United States 6, Mainland China 4, Canada 1, Singapore 1 (82 members with a country) Editorial board ↗Publisher website · 2026-09-29

CAS Journal Ranking

Database indexing

SCIEScopusLetPub

International journal early-warning lists: not listed in any editionLetPub

Indexing the journal's website claims

EI CompendexINSPECCASCAB AbstractsCurrent ContentsPublisher website

Other: Google Scholar, EBSCO, ProQuest, Dimensions, CNKI, Baidu, AGRICOLA, Naver, OCLC, Portico, CLOCKSS, Semantic Scholar

As the journal's website lists them, not checked against each database; for Web of Science editions the records above apply.

Editions, and major and minor categories, are shown separately and never merged into one zone; check which edition your institution uses before you submit or report.

Impact

Impact factor

3.92LetPub · 2026-09-13

Impact factor (publisher) 2025

3.9Publisher website · 2026-09-29

5-year impact factor (publisher) 2025

4.1Publisher website · 2026-09-29

CiteScore 2026-06

6LetPub · 2026-09-13

SJR 2026-06

0.74LetPub · 2026-09-13

SNIP 2026-06

0.98LetPub · 2026-09-13

h-index

30LetPub · 2026-09-13

h-index

86OpenAlex · 2026-10-01

i10-index

2,861OpenAlex · 2026-10-01

2-year mean citedness

4.23OpenAlex · 2026-10-01

Self-citation rate

2.6%LetPub · 2026-09-13

Share of gold OA articles

6.69%LetPub · 2026-09-13

Volume

Articles per year

274LetPub · 2026-09-13

Downloads per year (publisher) 2025

638,700Publisher website · 2026-09-29

Sources count differently and were observed at different times, so each source's own value is kept; "publisher" marks figures from the journal's website.

Other sources

Average review time (community reports)

about 2 monthsLetPub · 2026-09-13

Average acceptance (community reports)

50%LetPub · 2026-09-13

Submission to first decision

35 daysPublisher website · 2026-09-29

Community reports come from authors' own submissions (confidence 0.5) and are not a promise from the journal; for publisher figures, the journal's own definitions apply.

A hybrid journal charges the APC only when the author chooses open access; publishing under the subscription model is usually free.

The journal's website is authoritative for fees; sources were observed at different times and each keeps its own value, without averaging.

Excerpts are quoted from the journal's website; "model summary" lines are written by Workers AI and checked against the text. The journal's website is authoritative.

Publisher

Springer Singapore

Country or region

SOUTH KOREA

Language

English

Frequency

Bimonthly

Founded

2010

ISSN

1226-7708

Electronic ISSN

2092-6456

Latest issue on the website

Volume 35, Issue 11 (September 2026)

Official links

• Journal homepage ↗LetPub
• Submission system ↗LetPub
• Author guidelines ↗LetPub
• Special issues ↗Publisher website