Food Science and Biotechnology : Impact Factor & More
eISSN: 2092-6456pISSN: 1226-7708
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Key Metrics
CiteScore 
4.6
Impact Factor
< 5
SJR
Q3Food Science
SNIP
0.95
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Topics Covered on Food Science and Biotechnology
Food Science and Biotechnology Journal Specifications
Indexed in the following public directories
Web of Science 
Scopus 
Inspec 
SJR
| Overview | |
| Publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST |
| Language | English |
| Frequency | Bi-monthly |
| General Details | |
| Language | English |
| Frequency | Bi-monthly |
| Publication Start Year | 1992 |
| Publisher URL | Visit website |
| Website URL | Visit website |
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Recently Published Papers in Food Science and Biotechnology
Broccoli-licorice-passionflower blend improves mitochondrial function and exerts senotherapeutic effects
- 8 Aug 2026
- Food Science and Biotechnology
Fucosterol-standardized extract of Sargassum fulvellum attenuates immobilization-induced skeletal muscle atrophy via PI3K/Akt/mTOR signaling.
- 1 Aug 2026
- Food science and biotechnology
Co-fermentation of Saccharomyces cerevisiae and Pichia fermentans enhances the flavor of bread.
- 1 Aug 2026
- Food science and biotechnology
Applying the design-build-test-learn framework to precision fermentation for sustainable food ingredients.
- 1 Aug 2026
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Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH response.
- 1 Aug 2026
- Food science and biotechnology
Real-time spoilage detection of climacteric fruits using a potassium permanganate-based ethylene indicator and deep learning-based mobile application.
- 1 Aug 2026
- Food science and biotechnology
Broccoli-licorice-passionflower blend improves mitochondrial function and exerts senotherapeutic effects
- 8 Aug 2026
- Food Science and Biotechnology
Fucosterol-standardized extract of Sargassum fulvellum attenuates immobilization-induced skeletal muscle atrophy via PI3K/Akt/mTOR signaling.
- 1 Aug 2026
- Food science and biotechnology
Co-fermentation of Saccharomyces cerevisiae and Pichia fermentans enhances the flavor of bread.
- 1 Aug 2026
- Food science and biotechnology
Applying the design-build-test-learn framework to precision fermentation for sustainable food ingredients.
- 1 Aug 2026
- Food science and biotechnology
Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH response.
- 1 Aug 2026
- Food science and biotechnology
Real-time spoilage detection of climacteric fruits using a potassium permanganate-based ethylene indicator and deep learning-based mobile application.
- 1 Aug 2026
- Food science and biotechnology
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