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Food Science & Nutrition | Food Science and Biotechnology

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Food Science and Biotechnology

Food Science and Biotechnology

Editor-in-Chief: Hyun-Dong Paik

ISSN: 1226-7708 (print version)
ISSN: 2092-6456 (electronic version)

Journal no. 10068


The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB), an international journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST), provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and a review related to food science and biotechnology. FSB has been covered in Current Contents and Science Citation Index Expanded (SCIE) from 2003. FSB has been also indexed by SCOPUS from September, 2008. Submission of Manuscript FSB operates an on-line submission system. Details of how to submit online and full author instructions can be found at: http://www.fsnb.or.kr/. All manuscripts are subject to double-blinded peer review for the validity of the experimental design and results, significance, and appropriateness for the FSB. The author may submit the names and affiliations of 3-4 potential reviewers, including their email addresses and telephone numbers; however, the Editor-in-Chief is not under obligation to select the suggested referees for reviewing the manuscript. Typically, 2 reviewers are assigned to review each article. Review process is handled by responsible editor for each manuscript. The author will be informed the final decision by the Editor-in-Chief. Papers in a series are not accepted. Membership in KoSFoST is not a prerequisite for submission of manuscript for publication.

Related subjects » Food Science & Nutrition

Impact Factor: 0.888 (2018) * 

Journal Citation Reports®

Abstracted/Indexed in 

Science Citation Index Expanded (SciSearch), Journal Citation Reports/Science Edition, PubMedCentral, SCOPUS, INSPEC, Chemical Abstracts Service (CAS), Google Scholar, AGRICOLA, CAB Abstracts, Current Contents/ Agriculture, Biology & Environmental Sciences, EBSCO Discovery Service, EI Compendex, Food Science and Technology Abstracts, Gale, Gale Academic OneFile, Global Health, IFIS Publishing, INIS Atomindex, Institute of Scientific and Technical Information of China, Japanese Science and Technology Agency (JST), Naver, OCLC WorldCat Discovery Service, ProQuest Agricultural & Environmental Science Database, ProQuest Central, ProQuest Engineering, ProQuest Materials Science & Engineering Database, ProQuest Natural Science Collection, ProQuest SciTech Premium Collection, ProQuest Technology Collection, ProQuest-ExLibris Primo, ProQuest-ExLibris Summon, Semantic Scholar

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For authors and editors

  • Journal Citation Reports®
    2018 Impact Factor
  • 0.888
  • Aims and Scope

    Aims and Scope


    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 bimonthly 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.


    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 and omics; biocatalysis and enzyme technology; bioprocess and metabolic engineering.

     • Food processing and engineering: This section is dedicated to publishing high quality research on the applications of processing and engineering principles/concepts to foods. It covers the physical properties of foods, processing and production of novel foods, packaging, preservation, traditional/innovative process technology, and food nanotechnology.

     • Food hygiene and toxicology: This section accepts innovative researches on food safety and toxicology related to food processing. It covers fundamental studies on mechanisms of foodborne pathogens in molecular levels and applied studies for application to food industries. In applied areas, thermal and non-thermal processing to reduce foodborne pathogens during food processing will be focused. Also, food toxicology section covers fundamental studies of toxins in molecular levels and field research works to reduce toxic materials in food.

     • Biological activity and nutrition in foods: This section covers researches on bioactive function and nutrition of food and its components, including proteins, fats, carbohydrates, minerals and phytochemicals, based on in vitro and in vivo model studies.

     • Sensory and consumer sciences: This section is dedicated to publishing a novel scientific contribution in the field of applied psychophysics, sensory evaluation and consumer perception and acceptance research within food science. It covers fundamental

    studies on sensory perception of innovative food ingredients, changes in sensory quality due to processing, packaging, and storage of food, new developments in sensory and consumer research methods, inter- and intra-individual differences in food perception and preferences, and sensometric analyses and models in relation to the sensory quality and pleasure of food.

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