Critical Reviews in Food Science and Nutrition

Academic journal

Critical Reviews in Food Science and NutritionDiscipline| Nutrition science

|

Language| English
Edited by| Fergus M. Clydesdale
Publication details

Former name(s)

Critical Reviews in Food Technology

History| 1970–present
Publisher|

Taylor & Francis

Frequency| Monthly

Impact factor

| 11.176 (2020)
Standard abbreviations
ISO 4 (alt) · Bluebook (alt)
NLM (alt) · MathSciNet (alt )
ISO 4| Crit. Rev. Food Sci. Nutr.
Indexing
CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt)
MIAR · NLM (alt) · Scopus · W&L
ISSN| 1040-8398 (print)
1549-7852 (web)

Links

* Journal homepage

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).[1] 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".[2] As of 2024, the impact factor is 7.3.[3]

## References

[edit]

1. ^ Journal information
2. ^ "Journals Ranked by Impact: Nutrition and Dietetics". 2012 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2013.
3. ^ "2024 JIF". Web of Science. Archived from the original on March 2, 2025.

## External links

[edit]

* Official website