Critical Reviews in Food Science and Nutrition
{{Infobox journal
| title = Critical Reviews in Food Science and Nutrition
| cover =
| editor = Fergus M. Clydesdale
| discipline = Nutrition science
| former_names = Critical Reviews in Food Technology
| abbreviation = Crit. Rev. Food Sci. Nutr.
| publisher = Taylor & Francis
| country =
| frequency = Monthly
| history = 1970–present
| openaccess =
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| impact = 11.176
| impact-year = 2020
| website = http://www.tandfonline.com/toc/bfsn20/current
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| ISSN = 1040-8398
| eISSN = 1549-7852
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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).[http://www.tandfonline.com/action/journalInformation?journalCode=bfsn20#.UnwIT5SxO3M Journal information] 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".{{cite book |year=2013 |chapter=Journals Ranked by Impact: Nutrition and Dietetics |title=2012 Journal Citation Reports |publisher=Thomson Reuters |edition=Science |series=Web of Science |title-link=Journal Citation Reports }} As of 2024, the impact factor is 7.3.{{cite web|url=https://wos-journal.info/journalid/15147|title=2024 JIF|website=Web of Science|archive-url=https://archive.today/20250302201549/https://wos-journal.info/journalid/15147|archive-date=March 2, 2025|url-status=live}}
References
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External links
- {{Official website|http://www.tandfonline.com/toc/bfsn20/current}}
Category:Nutrition and dietetics journals
Category:Taylor & Francis academic journals
Category:Academic journals established in 1970