2017 Impact Factor: 6.015
Ranking: 5/81 (Nutrition & Dietetics) and 4/133 (Food Science & Technology)
2017 5-Year Impact Factor: 6.656
Ranking:5/75 (Nutrition & Dietetics) and 4/127 (Food Science & Technology)
©2018 Clarivate Analytics, 2018 release of Journal Citation Reports®
The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source.
Reviews include issues of national concern, especially to food scientists, nutritionists, and health professionals, including:
- Diet and disease
- Antioxidants
- Allergenicity and food coloring
- Microbiological concerns
- Flavor chemistry
- The role of nutrients and their bioavailability
- Pesticides
- Toxic chemicals and regulation
Reviews also cover risk assessment, food safety, food processing, government regulation and policy, nutrition, fortification, new food products/ingredients and technologies, food and behavior, effects of processing on nutrition, food labeling, functional/bioactive foods, and diet and health.
Peer Review Policy: All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.
Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA 19106 USA
