Critical Reviews in Food Science and Nutrition : Impact Factor & More
eISSN: 1549-7852pISSN: 1040-8398
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Aims and Scope of Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology, but changed to its current name in 1975. The editor-in-chief is Fergus M. Clydesdale (University of Massachusetts Amherst). According to the Journal Citation Reports, the journal has a 2019 impact factor of 7.860, ranking it 3rd out of 89 journals in the category "Nutrition and Dietetics" and 4th out of 139 journals in the category "Food Science and Technology". Less
Key Metrics
CiteScore 
20.8
Impact Factor
10 - 15
SJR
Q1Food Science
SNIP
2.83
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Topics Covered on Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition Journal Specifications
Indexed in the following public directories
Web of Science 
Scopus 
SJR
| Overview | |
| Publisher | TAYLOR & FRANCIS INC |
| Language | English |
| Frequency | Monthly |
| General Details | |
| Language | English |
| Frequency | Monthly |
| Publication Start Year | 1989 |
| Publisher URL | Visit website |
| Website URL | Visit website |
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Recently Published Papers in Critical Reviews in Food Science and Nutrition
Occurrence and control of biogenic amines in plant-based fermented foods.
- 7 Aug 2026
- Critical reviews in food science and nutrition
A comprehensive review of coffee melanoidins: from structural characterization to biological activity
- 25 Jul 2026
- Critical Reviews in Food Science and Nutrition
Postprandial extracellular vesicle lipidomes: links between dietary fat quality and cardiometabolic signalling
- 14 Jul 2026
- Critical Reviews in Food Science and Nutrition
Sustainable next-generation prebiotics for brain health: microbiota–gut–brain axis in neurodegenerative and demyelinating diseases
- 14 Jul 2026
- Critical Reviews in Food Science and Nutrition
Food processing must evolve to solve global challenges
- 10 Jul 2026
- Critical Reviews in Food Science and Nutrition
Comparative review of colloidal delivery strategies for hydrophobic bioactives: Pickering emulsions, emulsion gels, and nanogels
- 10 Jul 2026
- Critical Reviews in Food Science and Nutrition
Occurrence and control of biogenic amines in plant-based fermented foods.
- 7 Aug 2026
- Critical reviews in food science and nutrition
A comprehensive review of coffee melanoidins: from structural characterization to biological activity
- 25 Jul 2026
- Critical Reviews in Food Science and Nutrition
Postprandial extracellular vesicle lipidomes: links between dietary fat quality and cardiometabolic signalling
- 14 Jul 2026
- Critical Reviews in Food Science and Nutrition
Sustainable next-generation prebiotics for brain health: microbiota–gut–brain axis in neurodegenerative and demyelinating diseases
- 14 Jul 2026
- Critical Reviews in Food Science and Nutrition
Food processing must evolve to solve global challenges
- 10 Jul 2026
- Critical Reviews in Food Science and Nutrition
Comparative review of colloidal delivery strategies for hydrophobic bioactives: Pickering emulsions, emulsion gels, and nanogels
- 10 Jul 2026
- Critical Reviews in Food Science and Nutrition
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