// Workers AI · dad joke modeWhy was tech in food science a breadwinner? It kneaded the dough.
 | |
| Discipline | Food studies |
|---|---|
| Language | English |
| Edited by | M. Hendrickx, D. Knorr |
| Publication details | |
| History | 2000-present |
| Publisher | |
| Frequency | Quarterly |
| 3.030 (2011) | |
| Standard abbreviations | |
| ISO 4 | Innov. Food Sci. Emerg. Technol. |
| Indexing | |
| CODEN | IFSEBO |
| ISSN | 1466-8564 (print) 1878-5522 (web) |
| LCCN | 2001200273 |
| OCLC no. | 610588124 |
| Links | |
Innovative Food Science and Emerging Technologies is a quarterly peer-reviewed scientific journal covering basic and applied research in food science and technology. It is an official journal of the European Federation of Food Science and Technology. As of 2007[update], its editors-in-chief are Dietrich Knorr (Technische Universität Berlin) and Marc C. Hendrickx (Katholieke Universiteit Leuven). According to the Journal Citation Reports, the journal has a 2011 impact factor of 3.030.[1]
References
[edit]- ↑ "Innovative Food Science and Emerging Technologies". 2011 Journal Citation Reports. Web of Science (Science ed.). Thomson Reuters. 2012.